ThE CAESAR Scott’s truly perfected rendition of the classic 6/9

mIxEd GREEnS Toasted almonds, roasted beets and a basil-mustard vinaigrette 5/9

SPInACh SAlAd Pears, apples, carrots, honey walnuts and Danish blue cheese served with a sesame-orange vinaigrette 6/10

Soup of the Day Your server will inform you of today’s selection 4/6

TURKEY CLUB In-house oven roasted turkey breast layered with house made bacon, sliced tomatoes and leaf lettuce. Topped off with sharp cheddar and creamy havarti cheese. Served on toasted Birdman bread alongside organic field greens 11

SCOTTY’S BURGER Local, all natural beef burger served on a ciabatta roll with house-cut fries, lettuce, tomato and onion 11

THYME ROASTED CHICKEN LEG AND THIGH Served with triple cheese creamy orzo gratin and savory onion jam 12

BRAISED BEEF Served on seared polenta cakes, with shaved Parmesan, and a roasted tomato and shitake demiglace 11

TEMPEH SANDWICH Smoked tempeh, fresh apple, brie cheese, wilted spinach and roasted shallot and champagne mustard, served on Birdman Bread 9

BUTTERNUT SQUASH RISOTTO Served with candied pecans, shaved squash salad, fried leeks and goat cheese 10

MOLE QUESADILLA Chipotle tequila-marinated chicken served with roasted corn, red peppers and seasoned rice in a grilled flour tortilla. Finished with guacamole and mole. Served with organic field greens 9

TUNA MELT Albacore tuna served with tarragon vinaigrette, shaved celery, leeks, scallions, roasted tomatoes and melted havarti cheese on toasted sourdough with organic field greens 10

FALAFEL Fried falafel served with pita, olives, feta, spelt tabouleah, tatziki and fresh greens 10

COTTAGE PIE Local, grass-fed beef, mashed potatoes, carrots, peas and sweet onions served with organic field greens 10

Bruschetta A burst of seasonal flavor on top of a grilled Le Petite Outre baguette, your server will inform you of today’s selection 11

FRIED BRUSSELS SPROUTS and cauliflower Served with house lardons, Dijon crème and apple cider reduction 12

FARRO RISSOTTO Served with candied lemons, shaved fennel, toasted walnuts, roasted garlic, asiago cheese and walnut oil 12

DUNGENOUS CRAB CAKES Served with apple butter, celery salad and tarragon vinaigrette 13

MUSSELS AND FRIES Penn Cove mussels served in a classic white wine-butter sauce. Served with house-made fries, aioli and tomato compote 14

ROASTED BEET Served with winter greens, honey pear emulsion, candied pecans, blue cheese and caramelized pears 12

CHEESE TRAY Three cheeses, fresh apples, pear compote, toast points and roasted nuts 13

PORK BELLY Slow cooked, served with fried green tomatoes, green tomato compote, winter greens and aioli 12

CHARCUTERIE PLATE Smooth chicken liver pate, beef liver pate, country style pork and duck pate, gherkins and crostini 12

GRASS-FED BRAISED BEEF Served with creamy mascarpone polenta, red wine demi glace and celery-apple remoulade 13

ThE CAESAR Scott’s truly perfected rendition of the classic 8

SPInACh SAlAd Pears, apples, carrots, honey walnuts and Danish blue cheese served with a sesame-orange vinaigrette 8

wARm lEnTIl SAlAd Goat cheese, cucumbers, radishes, carrots and lentils served on spinach, dressed with Banyuls red wine vinaigrette 8

mIxEd GREEnS Toasted almonds, roasted beets and a basil-mustard vinaigrette 7

BUTTERNUT SQUASH TERRINE Served with caramelized leeks, goat cheese mousse, curry oil and shaved squash salad 23

SEARED DUCK BREAST Served with Delicata squash polenta, grilled cioppolini onion, mustard chutney and frisee salad 27

CIoPPIno An original fish stew of San Francisco: wild prawns, mussels, clams and fish all simmered in a tomato, onion, garlic, white wine and herb broth. Finished with saffron aioli, served over seasoned rice 26

NEW YORK STRIP STEAK Grilled, served with blue cheese bread pudding, braised greens, braised onion, pickled shitake mushrooms and truffled beef vinaigrette 31

roasted CHICKEN BREAST Served with fresh buttermilk biscuit, roasted apple and thyme demi glace, glazed Brussels sprouts, carrots and Cioppolini onions 25

VEGETABLE POT PIE Tarragon infused house-made crust served with sage broth, mushrooms, carrots, cippolini onions and brussels sprouts. Served with frisee salad 23

SEARED SCALLOPS Served with roasted cauliflower, fennel puree, grilled leeks, fried risotto cake, pickled fennel and leeks 26

LOCAL BOLOGNESEE House-made spaghetti served with a local beef and pork tomato sauce. Finished with shaved parmesan, basil, and basil-parsley oil 26

CASSOULET White beans, braised chard, roasted tomatoes, assorted fall vegetables, herbed bread crumbs, duck confit and braised pork 25

local PORK CONFIT Herbed mustard spaetzle, cranberry mustard puree, seared brussels sprouts, house bacon, glazed apples 27

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In order to consume one of the following meals, one must know all Sponge-Bob Square Pants characters. (We have a nine year old, so don’t even think about bamboozling).

PASTA olIvER Penne pasta topped with our abruzzi sauce and Asia go cheese 8

PASTA VIV Penne pasta topped with a classic tomato sauce and Asiago cheese 7

GRIllEd ChEESE Sanny Sourdough and cheddar (tomatoes are stupid) 5

PASTA PARmESAn Penne pasta, butter and parmesan cheese 5

ChICkEn bREAST Marinated and grilled, served with rice 8

• Chef/Proprietor Scott Gill
  
• Kitchen Crew Adrian, Amy, Benjamin, Dan, Darin, James, Jim, Joe, Jon, Kristin, Randy, Travis and Wayne

At Scotty’s Table we adhere to a sustainable yield philosophy by incorporating as many Free-range, Organic and Montana products as possible. An 18% gratuity will be added to parties of six or more. Corkage Fee is $15.00 per bottle.

The ringing of Cell Phones disrupts the Roasted Chicken: Chickens have very sensitive hearing, are enticed by gossip, and are highly prone to preoccupations.

Consuming raw or undercooked food may increase one’s risk of contracting a food-borne illness.