DINNER

APPETIZERS

BEETS AND BLUE
Grilled beets served with blue cheese and beet mousse, candied walnuts and white salad  11

WAYNE’S CHARCUTERIE
Trio of rotating house specialties served with olive puree, strawberry compote, mustard and gherkins 13

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) 14

MEZZA
Walnut-encrusted blue cheese cake served with peach and mango chutney, olive tapenade, white bean mousse, olive medley and grilled pita 12

ARRINCINI
Fried risotto stuffed with porcini mushrooms, Fontina and Mascarpone cheeses.  Served with arugula salad and  porcini cream 11

PORK BELLY
Local pork belly confit served on an apple-herb mousse, finished with tempura fried apple and cranberry relish 13

FRIED BRUSSELS SPROUTS AND CAULIFLOWER
Served with bacon lardons, mustard crème fraiche and apple cider reduction 12

 

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 8

WARM LENTIL SALAD
Goat cheese, cucumbers, radishes, snap pea and lentils served over spinach and dressed with roasted red pepper vinaigrette 8

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

SOBA NOODLE SALAD
Grilled prawns, shaved carrots, bean sprouts, cilantro, fried wontons, snap peas served with a soy-sesame-rice wine vinaigrette 11

Entrees

CHICKEN BREAST
Pan seared, served over brown rice fritters, with a white wine bacon gravy, pan-seared Brussels sprouts, parsnips and carrots  27

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 26

RIB-EYE AND FRITES
Dry-aged and grilled, served on a mushroom- herb bread pudding, red wine demi-glaze and seared kale, topped with tempura fried onion rings  33

HEIRLOOM BEAN AND VEGETABLE CASSOULET
Roasted onions, carrots, tomatoes, and mushrooms, braised fennel. Served in a savory vegetable broth, accompanied by truffled bread crumbs and pan-seared kale 24

LOCAL LAMB
Marinated and grilled local leg of lamb served over lamb ragu and seared polenta with sautéed chard and Cioppolini onions.  Finished with fried leeks and carrots 29

CLASSIC BOLOGNESE
House-made spaghetti and meatballs served with a local beef and pork tomato sauce. Finished with shaved parmesan, basil, and basil-parsley oil. Not your mother’s spaghetti and meatballs!  28

BEEF DUO
Braised local short ribs and chef select cut topped with a blue cheese-cherry pepper-whiskey sauce and demi-glaze. Paired with horseradish mashed potatoes and seared local greens  29

VEGETABLE LASAGNA
House-made pasta layered with grilled seasonal vegetables, provolone and ricotta cheeses, and oven-roasted tomato sauce. Served with sautéed savoy spinach 24

CASSOULET
A traditional French stew with duck confit, house-cured sausage, braised lamb and pork, carrots, celery, onions, tomato and braised greens  27

PORK CONFIT
Local pork shoulder confit, served over creamy white beans, roasted garlic and sautéed spinach.  Served with tomato-bacon jam, demi glace and brioche cowboy egg  27

DUCK BREAST
Seared duck breast with winter vegetable hash and braised endive, accompanied by mustard fruit chutney and a orange thyme gastrique 28

ORGANIC BEEF BURGER
8oz local organic grass-fed beef burger served with house-made fries and traditional accompaniments 12(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: Lunch Tues – Sat 11:-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 ~ Alex, Brian, Chris, Darin, Jim, Max, Raker, Randy, Rob and Wayne