DINNER
APPETIZERS
Fried Brussels Sprouts and Cauliflower | Served with bacon lardons, Dijon crème fraiche and apple cider reduction 18
Bruschetta | Grilled Le Petit Outre baguette topped with seasonal spread. Your server will inform you of tonight’s ingredients 16
Cheese Plate | A trio of artisan cheeses served with chutney, smoked and candied nuts, house pickles, honey mustard, fresh fruit, toast points * 19
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 panisse, pickled carrots, and rosemary agrodulce 18
Local Short Ribs | Sesame-honey braised Oxbow beef with fried brown rice cake, basil-sriracha aioli and ginger-cabbage slaw. With toasted sesame seeds and pickled sweet peppers 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, Briarwood Farms sunflower sprouts, rice noodles , tamari, 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, cuumbers, radishes, snap pea and beluga lentils served over organic spinah with roasted red pepper vinaigrette* (consider adding grilled tempeh, $4) 14
ENTREES
Roasted Chicken | Boneless Living River Farms leg and thigh with roasted onions, carrots, Yukon potatoes and grilled vegetables. In mushroom, white wine, herb cream sauce 29
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) 48
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 house made fettucine. Topped with house made Italian sausages, shaved parmesan, 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, Reggiano cheese and dressed greens (vegan upon request) 31
Vegetable Risotto | Arborio rice slow cooked with carrot and vegetable broth and whipped Brie-Basil Mascarpone crema. Served with beet-celeriac vegetable medley and Asiago cheese. Topped with candied pistachios and fried brussels sprouts leaves (vegan upon request) 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 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
BRUNCH
GREENS
White Salad | Shaved fennel celery, arugula, romaine, and Asiago cheese and apples with toasted baguette, 2 poached eggs, white vinaigrette and truffle oil (Add bacon, $5)* | 17
Ivy Greens | Seared greens, fried potatoes, smoked paprika aioli (Add over-easy egg,$2.50) * | 16
Mixed Greens | Toasted almonds, roasted-pickled beets, basil-mustard vinaigrette | 10
SAVORY
Shakshuka | Two over easy eggs served in a sauce of caramelized onions, roasted red pepper, tomatoes, cumin, paprika and chili flakes. Topped with feta cheese and cilantro. Served with grilled baguette and red pepper flaked seared kale* | 18
Ike’s Omelet | 3 eggs, mushrooms, spinach, goat cheese, and smoked paprika maple aioli. Served with fried potatoes and toast* | 17
Cerdo Con Verde | Confit pork shoulder, seared polenta cake, organic beans,
Chili Verde, Pico de gallo, cilantro, and two over-easy eggs * Add cheese $1.00 | 20
Chicken Fried Steak | Bacon-buttermilk gravy over yam, potato, onion and red pepper hash, smoked paprika aioli and 2 over-easy eggs* | 20
The 131 | Maple sage sausage, scrambled egg, spinach, roasted onions, basil Sriracha aioli and sharp cheddar on toasted big bird bread * | 17
The Benedict | Rotating weekly special. Your server will inform you of today’s selection* | 19
The Burger | Ox Bow grass-fed beef burger served with house-made fries and traditional accompaniments (Add aged cheddar, Danish blue, Havarti cheese,$1 farm-fresh egg, $2.50, or honey-cured bacon, $2.50)* | 19
Veggie Potatoes | Oven-roasted and fried, seasonal vegetable, cheddar cheese
Served with basil sriracha aioli and dressed cherry tomatoes (Add over-easy egg, $2.50) | 15
SWEETS
Pancakes | Blueberries, brown butter and maple syrup, whip cream
(Kid’s cake, $6) add blueberries or chocolate chips 2.00 | 13
Granola Extraordinaire | Katie’s almost famous granola layered with fresh fruit, blueberry compote, organic honey yogurt, mixed nuts, goji berries, coconut, hemp, and pumpkin seeds | 12
SIDES
Chocolate-pecan-cinnamon toast | 6
Seared Greens | 6
Fried Potatoes | 5
2 Eggs* | 5
Brown sugar and maple bacon (2 slices) | 5
House made maple-sage sausage patty* | 5
A 20% service charge will be added to parties of six or more. We do not separate checks for parties of five or larger. Split plate, two dollars.
*Consuming raw or undercooked food may increase one’s risk of contracting a food-borne illness.
At Scotty’s Table we adhere to a sustainable yield philosophy by incorporating as many free-range, organic, and Montana products as possible.
Due to this, ingredients are subjects to availability and seasonality; your server will inform you of any changes.
Hours of Operations: Dinner Wed – Sun 5:00 to close
At Scotty’s Table we adhere to a sustainable yield philosophy by incorporating as many free-range, organic and Montana products as possible. Items subject to availability. Your server will inform you of any changes.
A 20% service fee will be added to parties of six or more.
Split plate fee $2.00.
The bread you’re eating was baked locally and likely delivered via bicycle: Our neighbors at Le Petit Outre and Bernice’s Bakery craft the breads we use to create and enhance the meals on our menu.
Chef/Proprietor ~ Scott Gill
Supported by an AWESOME kitchen crew
Call (406) 549-2790
to Make a Reservation.
131 South Higgins Ave. Unit P3
Lower Level of the Historic Wilma