No-Contact Takeout Menu


 DINNER MENU

DINNER 

 

APPETIZERS

Fried Brussels Sprouts and Cauliflower | Served with bacon lardons, Dijon crème fraiche and apple cider reduction  16

Cheese Plate | A trio of artisan cheeses served with chutney, smoked and candied nuts, house pickles, honey mustard, fresh fruit, toast points *  16

Fresh Pasta | House made pasta sheet folded over roasted onion, mushroom and sweet corn mascarpone over porcini mushroom crema with house pickled cherry tomatoes and arugula  17

Roasted Beets |  With black pepper and honey mascarpone, fried brussel leaves, pickled radish and carrots, spiced nuts and Briarwood Farms radish sprouts  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 and parmesan pesto with charred scallion and arugula salad with black garlic aioli.  With spiced pepitas and pickled grapes 17

Local Pork and Beef Kebab | North African spiced Oxbow Beef and John Smith Pork with herbed yogurt, muhammara, pickled vegetables and grilled pita  17

SALADS

Caesar | Scott’s truly perfected rendition of the classic (Anchovies available on request)*  11

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 *  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, cuumbers, radishes, snap pea and beluga  lentils served over organic spinah with roasted red pepper vinaigrette*  (consider adding grilled tempeh, $3)  10

ENTREES

Chicken Souvlaki | Marinated and grilled local chicken breast served over hummus with jasmine rice, Greek salad, local feta cheese, fresh arugula and tzatziki  31

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)  42

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  34

Pasta Bolognese |  Braised local beef and pork in a rich tomato red wine and garlic ragu over house made fettucine.  Topped with house made Italian meatballs, shaved parmesan, 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, Reggiano cheese and dressed greens (vegan upon request)  29

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) 29

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  31

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

 

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

 

 

 

 

 

 

 

Call (406) 549-2790

131 South Higgins Ave. Unit P3

Lower Level of the Historic Wilma