Skogen Kitchen

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Skogen Kitchen We are a chef-driven concept, offering innovative dinner options. We look forward to having you as our guest.

Originally from California, we hope to bring flavors from around the world to Custer for everyone to enjoy.

Our seasonal Belgian endive salad is back with Shropshire blue cheese, toasted Marcona almonds, pear, dried apricot, and...
10/18/2026

Our seasonal Belgian endive salad is back with Shropshire blue cheese, toasted Marcona almonds, pear, dried apricot, and ch*****ne vinaigrette. A balancing act of bitter, bright, and sweet flavors.

From our refreshed menu....Swordfish.Served with couscous, mint emulsion, golden raisins, toasted almonds, salsa macha, ...
10/17/2026

From our refreshed menu....Swordfish.

Served with couscous, mint emulsion, golden raisins, toasted almonds, salsa macha, and blistered tomatoes. A balance of bright with a subtle sweetness, plus a little heat.

A refresh to our menu, pictured here is our Lamb Bolognese.Australian leg of lamb, slow-cooked for 12 hours and served w...
10/12/2026

A refresh to our menu, pictured here is our Lamb Bolognese.

Australian leg of lamb, slow-cooked for 12 hours and served with housemade fettuccine, ricotta, Parmesan, and oregano.

A look at Octobers Chef’s Tasting Menu.The evening begins with Pumpkin Raviolis, a nod to the culinary traditions of Alb...
10/10/2026

A look at Octobers Chef’s Tasting Menu.

The evening begins with Pumpkin Raviolis, a nod to the culinary traditions of Alba, Italy. Served with mushroom crema, toasted pumpkin seeds, and Parmigiano-Reggiano.

For the main course, Venison Tenderloin is paired with butternut squash purée, Swiss chard, quince emulsion, and fried capers. The quince brings a delicate sweetness, balanced by the briny bite of the capers.

To finish, Salted Caramel with whipped cream and toffee crumble.

An optional w**e pairing is available for each course.

Since lobster is already on our minds this week...Lobster Steam Buns with hollandaise and green onion. One of those dish...
09/26/2026

Since lobster is already on our minds this week...

Lobster Steam Buns with hollandaise and green onion. One of those dishes that you're never really sure if you want to share.

Last week to enjoy our September Chef’s Tasting Menu.We start with Chilled Lobster Salad featuring Massachusetts lobster...
09/24/2026

Last week to enjoy our September Chef’s Tasting Menu.

We start with Chilled Lobster Salad featuring Massachusetts lobster, lemon truffle coriander vinaigrette, melon, burrata, wax beans, and toasted walnuts.

Then Roasted Swordfish with tzatziki, couscous, and blistered tomatoes.

To finish, Merula Olive Oil Cake with Washington huckleberries, whipped mascarpone, and lemon zest.

Prosciutto di Parma with whipped ricotta, fresh figs, brioche, and honeycomb.
09/19/2026

Prosciutto di Parma with whipped ricotta, fresh figs, brioche, and honeycomb.

Roasted Foie Gras... a study in fat, acid, and sweet.Served with pancake, jammed stone fruit, barrel-aged maple syrup, c...
09/19/2026

Roasted Foie Gras... a study in fat, acid, and sweet.

Served with pancake, jammed stone fruit, barrel-aged maple syrup, crème fraîche, and walnut.

Linguine and caviar, with your choice of two very different finishes.Siberian sturgeon caviar from Holland brings a clea...
09/12/2026

Linguine and caviar, with your choice of two very different finishes.

Siberian sturgeon caviar from Holland brings a clean, briny salinity. While Osetra which is a Russian species, but comes from Israel offers a darker, richer profile with a distinctly nutty finish.

Both are served over linguine in a silky Roman-style egg yolk sauce, which is simple, rich, and very much about the caviar.

A new late-summer dish with earthy chanterelles folded into creamy risotto, finished with plenty of Parmesan and delicat...
09/09/2026

A new late-summer dish with earthy chanterelles folded into creamy risotto, finished with plenty of Parmesan and delicate squash blossoms.

Address

29 N 5th Street
Custer, SD
57730

Opening Hours

Tuesday 5pm - 8pm
Wednesday 5pm - 8pm
Thursday 5pm - 8pm
Friday 5pm - 8pm
Saturday 5pm - 8pm

Telephone

+16056732241

Website

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