Dinner

APPETIZERS

BEETS
Roasted beets served with a preserved lemon crème fraiche, grilled and marinated red onions, pine nut, black pepper and toffee crumble, finished with pickled carrots, goat cheese and herbs 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

ARANCINI
Fried risotto cake filled with winter squash, ancho chili and cheese. Served over squash-apple puree with a brussel sprout, apple, and candied walnut salad with cider aioli  12

SCALLOPS
Pan-seared diver scallops, mushroom herb crème, seared prosciutto. Finished with arugula,and pickled vegetables, dressed with a huckleberry, honey vinaigrette  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 SOUVILAKI
Marinated and grilled organic chicken breast served over heirloom bean hummus and basmati rice, alongside Greek summer salad over local arugula. Topped with Tzatziki sauce and local feta cheese 28

CIOPPINO
A stew of wild prawns, mussels, clams and seasonal fish simmered in a tomato, onion, garlic, white wine and herb broth. Finished with saffron aioli, served over seasoned rice 28

GRASS FED LOCAL BEEF
Grilled chef-select cut regional beef topped with Chimichurri and sea salt. Served with fried Yukon potato spheres, topped with chive, thyme truffled aioli and mushroom conserva, and seared kale 32

LOCAL LAMB
Grilled lamb chop topped with au jus and gremolata aioli. Served over Montana Kamut with an olive, pepper, tomato tapenade and grilled vegetables  29

PASTA ABRUZZI
House made pasta served with local braised beef and pork ragout. Topped with house-made Italian sausage, Parmigiano Reggianno cheese and red chili flakes. Finished with basil pesto and herb oil 27

BEEF DUO
Braised local beef with mushroom and red wine sauce. Served alongside chef’s select cut topped with mustard, horseradish and beer crème. Paired with Asiago mashed potatoes and seared greens 29

CHICKEN MAREBELLA
Braised organic chicken leg and thigh with apricots, prunes, olives, garlic, capers and onions. Served over Jasmine rice and seasonal vegetables 26

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

AUTUMN PASTA
Local seasonal vegetables served over housemade pappardelle in a pablano-thyme soubise. Finished with toasted pine nuts and parmesan 26

LOCAL PORK CHOP
Grilled pork chop served over sesame dressed rice noodles and Napa cabbage kimchi with grilled seasonal vegetables. Finished with Tamari and ginger gastrique, cilantro aioli, snap pea and gomasio  28

RISOTTO
Slow cooked Arborio rice with sautéed seasonal vegetables, cherry tomatoes, roasted mushrooms medley, served over a cashew, citrus, basil crema. Topped with Parmigiano Reggianno cheese and 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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