Local DINNER 

 

APPETIZERS

Fried Brussels Sprouts and Cauliflower | Served with bacon lardons, Dijon crème fraiche and apple cider reduction  18

Chicken Satay | Marinated and grilled breast with  spiced ponzu glaze, peanut sauce, and pickled vegetables  18

Cheese Plate | A trio of artisan cheeses served with chutney, smoked and candied nuts, house pickles, honey mustard, fresh fruit, toast points *  19

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 green pea puree, roasted garlic panisee, pickled carrots, and rosemary agrodulce 18

Short Ribs  |Sesame-honey braised Oxbow beef with fried brown rice cake, basil-sriracha aioli and ginger-cabbage slaw  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 Souvlaki  |  Marinated and grilled organic chicken breast served over turmeric basmati rice with roasted garlic hummus, tzatziki yogurt sauce, and traditional Greek salad topped with crumbled Feta cheese   34

Regional Beef  |  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

 Range Wagyu aged and grilled 10 oz New York. Grass fed and grain finished 91

 Ox Bow grass fed and grass finished.  Chef’s select cut.  Lean and local!                                   If you know, you know!  51

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  35

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 33

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)  33

Vegetable Risotto | Abroboio rice slow cooked with carrot and vegetable broth and whipped Brie-Basil Marscapone crema. Served with beet-celeriac vegetable medley and Asiago cheese. Topped with candied pistachios and fried brussels sprouts leaves (vegan upon request)  33

Shrimp and Grits | Wild  white prawns served over jalapeno cheddar grits with Etoufee and southern style collard greens with pan seared lardons  36

Local Pork Chop | Brined and Grilled John Smith pork chop with local winter squash mash, caramelized onion puree, and grilled vegetables.  Topped with teriyaki and ginger aioli  37

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

 

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