Fried Brussels Sprouts and Cauliflower | Served with bacon lardons, Dijon crème fraiche and apple cider reduction 17
Bruschetta | Grilled Le Petit Outre baguette topped with seasonal spread. Your server will inform you of tonight’s ingredients 15
Cheese Plate | A trio of artisan cheeses served with chutney, smoked and candied nuts, house pickles, honey mustard, fresh fruit, toast points * 17
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) 19
Scallops |Pan-seared Alaskan scallops served over herbed lemon yogurt. Topped with crunchy beet chips and drizzled with garlic chili oil. Garnished with fresh scallion spirals and sumac 17
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 19
Caesar | Scott’s truly perfected rendition of the classic (Anchovies available on request)* 12
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) 13
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 32
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) 47
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 sausages, shaved parmesan, pesto and red chili flakes 32
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 porcini cashew crema. Served with mushroom, carrot, and red pepper confit, blistered cherry tomatoes, 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. Served with garlic- buttered Beluga lentils and grilled seasonal vegetables. Topped with Flathead Cherry chutney and cashew-herb crumble 34
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) 18
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
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