A New Era of Taste and Terroir at the Cheyenne Club

An elevated dining journey rooted in heritage, terroir, and the spirit of the American West.

Step into the award-winning, fine-dining restaurant, Cheyenne Club, where culinary artistry meets the untamed spirit of the American West. Rooted in Brush Creek Ranch’s commitment to excellence, this immersive dining experience blends rustic sophistication with a true pasture-to-plate philosophy. Every detail, from heirloom ingredients grown steps away in our greenhouse to ranch-raised Wagyu and cheeses made from our own goat herd, is crafted to honor the land and elevate the palate. With a world-class wine cellar boasting over 500 global selections, Cheyenne Club invites guests into a refined, interactive journey of taste and terroir. As one of the premier destinations for the best fine dining in Wyoming, our farm-to-table restaurant showcases authentic Western flavors elevated with modern technique. Join us as we explore five signature dishes that define this unforgettable experience… and meet the new chef leading Brush Creek Ranch’s culinary program!

Welcome Our New Executive Chef, Nicholas Pissare

Known for his ingredient-driven approach and unwavering commitment to excellence, Chef Pissare brings more than a decade of experience shaped under the mentorship of some of the most celebrated chefs in the country. His career began at Oak at 14th in Boulder with Chef Steve Redzikowski, before further honing his craft with James Beard Award-winner Alex Seidel at Fruition and Mercantile in Denver, and Justin Carlisle at Ardent in Milwaukee. Most recently, he led Dunton Hot Springs to become Colorado’s only property awarded two Michelin Keys.

Now at The Farm at Brush Creek, home to the fine-dining restaurant Cheyenne Club, Chef Pissare will oversee all culinary operations leading menu development and nightly service. Stepping into one of Wyoming’s premier luxury ranch dining destinations, he brings a chef-driven, farm-to-table philosophy that elevates Western fine dining. He begins his tenure with a host of signature dishes, thoughtfully chosen to highlight his world-class culinary approach. Here are five must-try dishes that introduce the next chapter of Brush Creek Ranch’s elevated dining experience:

1   WAGYU NEW YORK STRIP 

Whipped Potatoes | Red Wine Jus | Greenhouse Vegetables 

A deeply marbled Wagyu strip, finished with red wine jus and paired with whipped potatoes and vibrant greenhouse vegetables.

 

2   PARSNIP TORTELLINI 

Parsnip Puree | Mushroom Brodo | Herb Oil | Med Bow Parmesan

House-made tortellini filled with sweet parsnip, served in an earthy mushroom brodo with herb oil and Med Bow Parmesan.

 

3   PAN SEARED DIVER SCALLOPS

Celery Root Risotto | Black Trumpet Mushroom

Golden-seared diver scallops set over creamy celery-root risotto, enriched with black trumpet mushrooms.

 

4   KING CRAB CONSOMME

King Crab | Almond | Pear | Tarragon | Elevate with Kaluga Caviar +35 

A clear, delicate broth highlighting king crab, lifted with almond, pear, and tarragon, with optional Kaluga caviar.

 

5   BCR WAGYU TARTARE

Shallot | Capers & Olives | Truffle Aioli | Caviar | Aged Balsamic

Hand-cut BCR Wagyu folded with shallot, capers, and olives, finished with truffle aioli, caviar, and aged balsamic.

 

A world-class culinary experience, born of passion and defined by excellence.

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