No-Contact Takeout Menu


 DINNER MENU

DINNER 

 

APPETIZERS

Fried Brussels Sprouts and Cauliflower | Served with bacon lardons, Dijon crème fraiche and apple cider reduction  14

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

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 Lamb and Beef Kebab | Grilled North African spiced Tucker Farms lamb and Oxbow beef with herbed yogurt, red pepper and olive tapenade, local greens, pickled vegetables and grilled pita  16

SALADS

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, sugar snap peas, 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  10

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

ENTREES

Chicken Romesco | Encrusted and seared organic chicken breast topped with melted provolone over traditional Romesco sauce with light pesto pasta and sautéed seasonal vegetables  27

Oxbow Beef Duo | Braised beef in rich red wine sauce alongside grilled 6oz featured Oxbow cut with chimichurri.  Served with grilled vegetables and asiago mashed potatoes  33

Cioppino | A stew of wild prawns, mussels, clams and seasonal fish simmered in a tomato, onion, garlic, white wine and herb broth.  Served over seasoned rice and finished with lemon and paprika aioli  29

Local Pork Chop | Brined and grilled, served over shoestring sweet potato fries with ginger teriyaki and pineapple chutney.  With grilled vegtables and cilantro aioli  28

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  26

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 caught white prawns served over jalapeno cheddar grits with Etoufee and southern style collard greens with pan seared lardons  29

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 volute  26

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)  16

 

DESSERTS

The Chocolate Torte | Decadent flourless chocolate cake served with raspberry sauce and creme anglaise (GF)  7

Creme Brulee | Cardamom, cinnamon, brandy infused creme.  Served with vanilla bean short bread (GF)  7

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 7 (consider adding Big Dipper Vanilla, $2)

Sweet Treats | Assortment of sweet treats to share.  Your server will inform you of today’s selection  7

 

 

 

 

 

 

 

Call (406) 549-2790

131 South Higgins Ave. Unit P3

Lower Level of the Historic Wilma