Dinner Menu


DINNER

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 *  16

Bruschetta | Grilled Le Petit Outre baguette topped with seasonal spread.  Your server will inform you of tonight’s ingredients  15

Local Pork and Beef Kebab | Montana Natural Lamb and Oxbow Beef with white bean and preserved lemon hummus, spiced beluga lentils, roasted carrots with Chamoy vinaigrette, toasted almonds, pickled vegetables and arugula  16

Fall Vegetable Plate |  Pickled cauliflower, grilled beets, pickled green beans, cashew-herb crema, Calabrian pecan crunch, Turmeric vinaigrette  14

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)  18

Scallops  |Pan-seared Alaskan scallops served over basil crème and beet- cashew crema, goat cheese, pickled vegetables and spiced pumpkin seeds 17

Short Ribs  |Sesame-honey braised Oxbow beef with fried brown rice cake, basil-sriracha aioli and ginger-cabbage slaw  19

SALADS

Caesar | Scott’s truly perfected rendition of the classic (Anchovies available on request)*  12

Rice Noodle Salad | Grilled wild prawns, crisp romaine, pickled carrots and onions, cilantro and fried wontons, and chili,  peanut and sesame vinaigrette *  16

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

Spinach Salad | Pears, apples, carrots, candied walnuts, blue cheese and sesame-orange vinaigrette  12

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)  13

ENTREES

Winter Chicken  |  | Marinated and grilled organic chicken breast served over cardamom and currant jasmine rice with roasted local winter squash puree, apple butter glaze, fennel-apple garnish and grilled vegetables   32

Regional Beef  |  Dry aged and grilled Rib Eye or New York.  Dusted with Scotty’s Table Legendary Spice Mix and topped with chimmi churri.  With fried potato wedges, truffle apple cider aioli, butter seared kale and grilled vegetables (your server will inform you of today’s selection)  47

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  33

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

Polenta | Pan seared polenta served over roasted pepper-cashew crema with seared kale, grilled seasonal vegetables, blistered cherry tomatoes and mushroom and red pepper confit. Topped with olive tapenade, marinated local feta, Asiago cheese and dressed greens (vegan upon request)  29

Beef Duo |Braised Ox Bow beef in rich red wine reduction served with chef select cut.  Topped with roasted red pepper, whiskey and blue cheese sauce with garlic and Asiago mashed potatoes and grilled vegetables  42

Vegetable Risotto | Slow cooked Arborio rice over porcini cashew crema.  Served with mushroom, carrot, and red pepper confit, blistered cherry tomatoes, and Asiago cheese (vegan upon request)  29

Cassoulet |  Traditional white bean French stew with bacon lardons, roasted tomatoes, vegetable mirepoix, duck confit and seared greens  31

Shrimp and Grits | Wild  white prawns served over jalapeno cheddar grits with Etoufee and southern style collard greens with pan seared lardons  34

Local Pork Chop | Brined and grilled John Smith pork chop.  Teryaki glazed with pineapple and mango chutney and pickled ginger aioli.  Served over wild rice with grilled seasonal vegetables and yam medallions  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)  19

 

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