No-Contact Takeout Menu





Fried Brussels Sprouts and Cauliflower | Served with bacon lardons, Dijon crème fraiche and apple cider reduction  15

Cheese Plate | A trio of artisan cheeses served with chutney, smoked and candied nuts, house pickles, honey mustard, fresh fruit, toast points *  15

Ravioli | House made raviolis filled with roasted onion- mushroom and sweet corn mascarpone over porcini mushroom crema with house pickled cherry tomatoes and fried sage  16

Roasted Beets |  With black pepper and honey mascarpone, fried brussel leaves, pickled radish and carrots, spiced nuts and Briarwood Farms radish sprouts  13

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)  16

Scallops  |Pan-seared Alaskan scallops served over potato, beet and celeriac fritter with beet root and balsamic aioli, mustard crème fraiche and local pickled beets 15

Local Pork and Beef Kebab | North African spiced Oxbow Beef and John Smith Pork with herbed yogurt, muhammara, pickled vegetables and grilled pita  16


Caesar | Scott’s truly perfected rendition of the classic (Anchovies available on request)*  10

Rice Noodle Salad | Grilled wild prawns, crisp romaine, pickled carrots and onions, cilantro and fried wontons, Briarwood Farms sunflower sprouts, rice noodles , tamari, peanut and sesame vinaigrette *  15

Mixed Greens | Toasted almonds, roasted beets, basil-mustard vinaigrette  9

Spinach Salad | Pears, apples, carrots, candied walnuts, blue cheese and sesame-orange vinaigrette  11

Warm Lentil Salad | Goat Cheese, cuumbers, radishes, snap pea and beluga  lentils served over organic spinah with roasted red pepper vinaigrette*  (consider adding grilled tempeh, $3)  11


Local Chicken | Organic chicken breast brined and grilled.  Served over roasted onion and sweet potato cashew crema with jasmine rice and Flathead cherry and herb sauce.  With grilled broccolini and seared green beans  27

Oxbow Beef  | Oxbow dry aged and grilled Rib Eye or New York.  Dusted with Scotty’s Table Legendary Spice Mix and topped with Chimmichurri.  With fried red potato spheres, truffle and apple cider butter, seared kale and grilled vegetables (your server will inform you of today’s selection)  37

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 Abruzzi |  Braised Oxbow beef and Flathead pork in rich tomato, red wine and garlic ragu over cavatappi pasta. Topped with house-made Italian sausage, shaved parmesan cheese, pesto and red chili flakes  28

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, Reggiano cheese and dressed greens (vegan upon request)  27

Vegetable Risotto |  Slow cooked Arborio rice over winter squash and coconut crema.  With mushroom, carrot, beet and red pepper confit.  Topped with blistered cherry tomatoes, Briarwood Farms sunflower sprouts and Parmesan cheese (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

Coq Au Vin | A classic French dish of red wine braised chicken leg and thigh with butter braised carrots, brussel sprouts and turnips.  Served with asiago mashed potatoes and red wine and bacon veloute  28

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)  17



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 crus, lemon curd and compote  10








Call (406) 549-2790

131 South Higgins Ave. Unit P3

Lower Level of the Historic Wilma