Dinner Menu


DINNERBRUNCH

DINNER 

APPETIZERS

Fried Brussels Sprouts and Cauliflower | Served with bacon lardons, Dijon crème fraiche and apple cider reduction  17

Cheese Plate | A trio of artisan cheeses served with chutney, smoked and candied nuts, house pickles, honey mustard, fresh fruit, toast points *  18

Bruschetta | Grilled Le Petit Outre baguette topped with seasonal spread.  Your server will inform you of tonight’s ingredients  16

Mussels and Fries | Penn Cove Mussels served in classic dijon, white wine and butter sauce.  Served with house-cut fries and malt vinegar aioli (Consider adding bacon, $3)  21

Scallops  |  Pan-seared Alaskan scallops with vanilla fennel puree, puffed vermicelli, basil macerated ruby red grapefruit, and microgreens 17

Short Ribs  |Slow braised Ox Bow short ribs with creamy jalapeno white cheddar polenta, black garlic aioli, crispy corn, and pickled peppers   20

SALADS

Caesar | Scott’s truly perfected rendition of the classic (Anchovies available on request)*  13

Rice Noodle Salad | Grilled wild prawns, crisp romaine, pickled carrots and onions, cilantro and fried wontons, and chili,  peanut and sesame vinaigrette *  17

Mixed Greens | Toasted almonds, roasted beets, basil-mustard vinaigrette  10

Spinach Salad | Pears, apples, carrots, candied walnuts, blue cheese and sesame-orange vinaigrette  13

Warm Lentil Salad | Goat Cheese, cucumbers, radishes, snap pea and beluga  lentils served over organic spinach with roasted red pepper vinaigrette*  (consider adding grilled tempeh, $3)  14

ENTREES

Chicken Shwarma  |Marinated and grilled chicken thigh with garlic hummus, za’atar pita, grilled seasonal vegetables, shawarma yogurt sauce, topped with cucumber, tomato, and mint salad 28

Regional Beef  |  Ox Bow grass fed and grass finished. Chef’s select cut.  Lean and local!  Dusted with Scotty’s Table Legendary Spice Mix and topped with chimichurri.  With fried potato wedges, truffle apple cider aioli, butter seared kale and grilled vegetables  45

Cioppino | A stew of wild prawns, mussels, clams and seasonal fish simmered in a tomato, onion, garlic, white wine and herb and chili broth.  Served over seasoned jasmine rice and finished with lemon and paprika aioli  31

Pasta Bolognese |  Braised local beef and pork in a rich tomato red wine and garlic ragu over Pasta Montana pasta.  Topped with Asiago, pesto and red chili flakes 31

Vegetable Risotto | Arborio rice with fresh mint and pea puree, served with porcini mushroom crema, balsamic roasted cherry tomatoes, grilled asparagus, crispy fried garlic, and asiago with dressed arugula (vegan carrot risotto alternative upon request)  28

Polenta | Seared pepper and cilantro polenta cakes with cilantro avocado crema, butter seared kale, grilled seasonal vegetables, sautéed elote corn hash, and queso fresco (vegetarian – vegan upon request)     28

Shrimp and Grits | Wild  white prawns served over jalapeno cheddar grits with Etoufee and southern style collard greens with pan seared lardons  31

Local Pork Chop | Brined and Grilled John Smith pork chop with fried Yukon gold potatoes, bravas sauce, grilled seasonal vegetables, Spanish style tapenade, lemon crunch pine nuts, and fresh cilantro  34

Local Beef Burger | 7oz Ox Bow grass-fed beef burger served on Bernice’s farmhouse bun with house-made fries and traditional accompaniments.* (Add aged cheddar, Danish blue, Havarti cheese, Swiss, farm-fresh egg or bacon, $1) Vegetarian burger available( spinach, kale quinoa, yam, beet, brown rice, sunflower seeds and cashews)  22

Mahi Mahi | Grilled with cilantro ginger basmati rice, yellow coconut curry sauce, grilled seasonal vegetables, charred scallion and lime chimichurri, and crispy fried shallots  34

 

DESSERTS

The Chocolate Torte | Decadent flourless chocolate cake served with raspberry sauce and creme anglaise (GF)  10

Creme Brulee | Cardamom, cinnamon, brandy infused creme.  Served with vanilla bean short bread (GF)  9

Fruit and Berry Crisp | Peaches, apples, blueberries and raspberries topped with almond, brown sugar and gluten free oat struesal.  Just like Grandma used to make.  Topped with whipped cream 9 (consider adding Big Dipper Vanilla, $2)

Sweet Treats | Assortment of sweet treats to share.  Your server will inform you of today’s selection  10

Lemon Citrus Cheesecake | With graham cracker crust, lemon curd and compote  10

A 20% service charge will be added to all to go orders.

 

 

 

 

 

 

 

Call (406) 549-2790

131 South Higgins Ave. Unit P3

Lower Level of the Historic Wilma