Cheyenne Ridge Signature Lodge

Whether you’re enjoying Eggs Benedict, a Ham and Four Cheese Omelette or Blueberry Pancakes, you’ll find that mornings at Cheyenne Ridge Signature Lodge begin in style. As the aroma of fresh-brewed coffee fills the air, you and your hunting group will find yourselves at the table ready to enjoy yet another hearty meal prepared by Executive Chef Daniel Coyt. Originally from Kentucky, Chef Daniel learned his culinary skills from his mother and grandmother, and brings his imaginative skills to every dish.

At lunchtime you may be savoring a bowl of Seafood Chowder or Italian Wedding Soup accompanied by a Smoked Pheasant Club Croissant or Chicken Caesar Wrap. Come dinnertime, Pheasant Breast Tumblers with Raspberry Coulis, Oahe Walleye Bites with Cajun Aioli and “Carter” Sauce, and Pheasant Rangoon with Sweet and Sour Sauce start the evening, followed by entrees such as Roasted New York Strip, Kensee Hollow Pheasant Confit or Peppercorn-crusted Prime Rib with Cream Sherry Sauce.

Executive Chef, Daniel Coyt - dcoyt@signaturelodge.com

Further setting Cheyenne Ridge Signature Lodge apart from other South Dakota pheasant hunting lodges is its variety of fine wines, which are served from five different styles of Riedel stemware from Austria. Able to accommodate as many as 48 guests, the dining room is furnished with tables and chairs handmade by Amish craftsmen. Prior to sitting down for your meals or in-between courses, you’re invited to admire our personally selected collection of early to mid-20th century South Dakota sporting photos.