Dinner

APPETIZERS

BEETS
Roasted beets served over cashew-pistachio butter. Arugula salad with fennel, Cara Cara oranges, goat cheese and citrus vinaigrette. Finished with an orange-beet reduction 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 diver scallops served on a sugar snap pea puree with marinated carrots, house-smoked bacon lardons and pickled huckleberries  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
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 sirloin served over Israeli couscous with seasonal vegetables. Topped with chermoula, pickled shallots, and a spiced plum and red wine reduction  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 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 and served over a cornmeal pancake with roasted red pepper puree and grilled asparagus. Topped with roasted garlic aioli and pineapple-cherry pepper chutney  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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