How We Started

Stuart & Cheryl Tracy, the proprietors of Pirogue Grille, saw the dream of Pirogue Grille turn to reality with the opening of the restaurant in September, 2005. Stuart's extensive culinary expertise coupled with a passionate desire to provide the ultimate dining experience in the region, has lead to much local and national acclaim.


Chef Stuart Tracy spent over a decade as the Executive Chef at The Rivery, south of Bismarck. Prior to accepting the position at The Rivery, he held the position of Chef de Cuisine at the Fairmount Sonoma Mission Inn & Spa in Sonoma, Ca, where he made a connection with The Lodge at Pebble Beach culinary team. Chef Tracy has been a part of the Pebble Beach Golf Tournament's Culinary Team since 1994. He is originally from Minot, ND and received his formal culinary training at the prestigious Culinary Institute of America in Hyde Park, NY and Walt Disney World's Culinary Management Program in Orlando, FL.


Our approach to the operation of the restaurant is truly cooperative. Owners Stuart & Cheryl believe that every member of their staff is essential to their success. Both front of the house and kitchen staff have a sense of pride and ownership. Cheryl's caring and detailed approach in the dining room is balanced by the creative vision of Stuart's culinary team.

121 N 4th Street
Bismarck ND, 58501

Call 701-223-3770 for reservations.
Weekly Specials

Tuesday - Saturday

Three-Course Celebrate Spring Special - $35.00
(Choose one appetizer, one entrée, one dessert)

APPETIZER COURSE
Spring minestrone soup with zucchini, peas & asparagus
Marinated mozzarella with strawberries, arugula & herbed vinaigrette
Roasted poblano sausage with cabbage, pineapple & citrus slaw
Shaved asparagus & grilled mushroom salad, parmesan vinaigrette

ENTRÉE COURSE
Grilled Black Angus sirloin with porcini & herb butter
Pan-roasted pork tenderloin with orange & rhubarb sauce
Grilled Hawaiian swordfish with Moroccan charmoula
Housemade fettuccine with chicken, ramps, mushrooms,
fiddlehead ferns & savory herb broth

DESSERT
Lemon curd parfait with raspberry sauce
Milk chocolate tart with coffee-mascarpone cream
Tres leches cake with strawberries






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