Dinner

APPETIZERS

BEETS
Roasted beets served over carrot and fennel crème with arugula salad, pickled carrots, onion, shaved fennel and rice wine vinaigrette. Finished with beet reduction and crumbled goat cheese 11

CHEESE TRAY
A trio of artisan cheeses served with fruit compote, smoked and candied nuts, grilled baguette and fresh fruit (your server will inform you of today’s selections)  14

MUSSELS AND FRIES
Penn Cove mussels served in a classic white wine-butter sauce. Served with house-made fries and malt vinegar aioli (consider adding house-cured bacon for an additional two dollars) 15

CHARCUTERIE
House-made chicken liver pate, Brasoala, coppa and sopressatta. Served with olive tapenade, whole grain mustard, toast points, house pickles and seasonal jam  15

FRIED BRUSSELS SPROUTS AND CAULIFLOWER
Served with bacon lardons, mustard crème fraiche and apple cider reduction 14

MEZZA
Danish blue cheese mousse, hummus, olive and pepper tapenade, marinated carrots, curried peach chutney and local feta cheese. Served with grilled pita 13

SCALLOPS
Pan-seared Alaskan scallops served with a trio of house made sauces; sweet chili, curry oil, and cilantro–serrano aioli. Accompanied by pickled radish, sautéed green onion and spiced candied nuts  14

 

SALADS

THE CAESAR
Scott’s truly perfected rendition of the classic (anchovies upon request) 8

SPINACH SALAD
Pears, apples, carrots, honey walnuts and Danish blue cheese served with sesame-orange vinaigrette 9

WARM LENTIL SALAD
Goat cheese, cucumbers, radishes, snap pea and lentils served over spinach and dressed with roasted red pepper vinaigrette 10

RICE NOODLE SALAD
Grilled wild prawns, shaved carrots, sugar snap peas, cilantro and fried wontons served on rice noodles with soy, peanut and sesame vinaigrette  13

MIXED GREENS
Toasted almonds, roasted beets and basil-mustard vinaigrette 7

 

Entrees

CHICKEN BREAST
Local chicken breast, pan seared and served with maple-squash puree,root vegetable rissole, goat cheese and brandied Flathead cherry sauce 28

CIOPPINO
Seared local chicken breast with fingerling potatoes, maple winter squash puree and sautéed seasonal vegetables. Topped with cherry whiskey sauce and crispy fried leeks 28

GRASS FED LOCAL BEEF
Grilled chef-select cut of regional beef served over fried Yukon potato spheres with truffle-thyme aioli and seared greens. Topped with roasted mushroom conserva and chimichurri 32

PASTA ABRUZZI
House-made truffled linguini pasta and meatballs served with local beef and pork tomato sauce. Finished with shaved parmesan, fresh basil. Not your mother’s spaghetti and meatballs! (gluten free pasta available) 27

BEEF DUO
Braised local beef with rosemary-balsamic jus. Served alongside chef’s select cut topped with Montgomery whiskey, cherry pepper-blue cheese sauce. Paired with Asiago mashed potatoes and seared greens 29

SHRIMP AND GRITS
Wild caught prawns served over jalapeno white cheddar grits with étoufée and southern style collards with bacon 28

POLENTA
Pan-fried polenta served over roasted pepper-cashew crema with seared kale, grilled asparagus, blistered cherry tomatoes and mushroom and red pepper confit. Topped with olive tapenade, marinated local feta, and dressed greens. (vegan upon request) 26

LOCAL PORK CHOP
Grilled apple brined pork chop served over fennel, onion and celeriac root puree. Served with roasted Yukon gold potatoes, beet and parsnip hash and blistered green beans. Finished with roasted cipollini, apple and mustard marmalade  28

RISOTTO
Slow cooked Arborio rice with sautéed seasonal vegetables, cherry tomatoes, and roasted mushroom medley. Served over porcini mushroom, pine nut, and cashew crema and topped with Parmigiano Reggianno and dressed arugula. (Vegan upon request) 28

ORGANIC BEEF BURGER
8oz local organic grass-fed beef burger served with house-made fries and traditional accompaniments 15(add aged cheddar, Danish blue, havarti cheese or a farm fresh egg for an additional dollar, or add house-cured bacon for an additional two dollars)

KIDS

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

PASTA OLIVER
Penne pasta topped with our bolognese sauce and asiago cheese 8

PASTA VIVIAN
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 and mixed greens 10

Hours of Operations: Brunch Sat and Sun 9:00-2:00, Lunch Tues – Fri 11:30-2:30 and Dinner Tues -Sun 5:00 – close

At Scotty’s Table we adhere to a sustainable yield philosophy by incorporating as many free-range, organic and Montana products as possible. Items subject to availability. Your server will inform you of any changes.

An 18% gratuity will be added to parties of six or more.

Split plate fee $2.00.

The bread you’re eating was baked locally and likely delivered via bicycle: Our neighbors at Le Petit Outre and Bernice’s Bakery craft the breads we use to create and enhance the meals on our menu.

Chef/Proprietor ~ Scott Gill
Kitchen Crew ~ Adam, Brian, Jack, Jeremy, Jim, Rob, Sam, Tom and Tyler

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