Our Menu




Today’s Soup  6/8

Caesar | Scott’s truly perfected rendition of the classic* (Anchovies available upon request) 12

Spinach | Pears, apples, carrots, candied walnuts, blue cheese, sesame-orange vinaigrette  12

Mixed Greens | Toasted almonds, roasted beets, basil-mustard vinaigrette  9

Tuna Salad | Albacore tuna salad spinach, romaine, tomato, banana peppers, toasted almonds, asiago cheese, white balsamic, olive oil, and lemon vinaigrette*  16

Wild Alaskan | 4oz pan seared wild Alaskan salmon,  over Quinoa with romaine, fennel, celery,  dressed/ tarragon vinaigrette, local feta  and toast points*  17

Chicken Salad | Grilled chicken breast, roasted beets, spinach, lentils, carrots, goat cheese, cashew vinaigrette*  17

Add organic chicken, five dollars | Add salmon, seven dollars


Polenta | Pan seared polenta cake served over roasted red pepper crema with seared kale, grilled asparagus, seared mushrooms, cauliflower and tomatoes with asiago cheese (Vegan upon request)  17

Scotty’s Burger | Ox Bow beef burger, farm house roll, lettuce, pickle, onion, house-cut fries * (Vegetarian option available. Add bacon, cheese or farm fresh egg, one dollar)  18

Turkey Club | Roasted turkey breast, bacon, cheddar, havarti, lettuce, garlic mayonnaise, Birdman bread, house salad *  15

Pasta Special | Rotating special. Give us a call!  15

Beef Dip | Roast beef, caramelized onions, herbed cheese spread, Havarti cheese, garlic-horseradish aioli, Le Petit baguette, house-cut fries, au jus *  15

Tuna Melt | Albacore tuna salad, Swiss cheese, Birdman bread, white salad, balsamic-lemon vinaigrette*  15

Bahn Mi | Pork shoulder confit, chicken liver pate, cilantro, pickled onions, carrots, jalapenos, siracha aioli, Le Petit baguette, house salad * 15

Grilled Chicken Sandwich | Grilled chicken breast, yellow pepper, havarti cheese,  truffled romaine, garlic mayonnaise, L.P.Big Bird bread, house salad  15

Tempeh Sandwich | Smoky tempeh with lettuce and crisp apple on Big Bird bread with garlic mayonnaise and swiss cheese. Served with house salad  13

Beans and Greens | Seared kale with shallots, garlic, white wine and butter over hummus and turmeric infused quinoa with cashew vinaigrette and fresh avocado.  Vegan upon request  17



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 *  17

Local Pork and Beef Kebab |  Montana Natural lamb and Oxbow Beef with white bean and preserved lemon hummus, spiced beluga lentils, roasted carrots with Chamoy vinaigrette, toasted almonds, radish and arugula  17

Beets and Blue |  With beet and blue cheese mousse, candied pumpkin seeds, shaved fennel and celeriac micro salad.  With pickled Flathead cherry vinaigrette  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 with potato-beet fritter, caraway-dill crème fraiche and pickled green beans 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 Breast | Marinated and grilled organic chicken served with preserved lemon cous cous, basil-arugula pesto creme and sundried tomato tapenade.  With grilled seasonal vegetables 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.  Teryaki glazed with pineapple and mango chutney and pickled ginger aioli.  Served over wild rice with grilled seasonal vegetables and yam medallions  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



WHITE SALAD Shaved fennel, arugula, romaine, Parmesan and Asiago cheese and apples with toasted baguette, 2 poached eggs, white vinaigrette- truffle oil (Add bacon, $2) 13

IVY GREENS seared greens, fried potatoes, smoked paprika maple aioli 12 (add over easy egg 150)

MIXED GREENS toasted almonds, roasted beets, basil-mustard vinaigrette 9


CHICKEN WAFFLE SANDWICH Deep-fried buttermilk brined chicken breast, Applewood smoked bacon, tomato jam, arugula, house pickles, maple mustard sauce. Mixed greens salad 17

CERDO CON MOLE Confit pork shoulder, pan seared polenta cake, Mole, Pico de gallo, avocado cashew crema, cilantro and two over-easy eggs 17

SHAKSHUKA Two poached eggs served in a sauce of caramelized onions, roasted red pepper, tomatoes, cumin, paprika and chili flakes. Topped with local feta cheese and cilantro. Served with grilled baguette and spicy seared kale 17

CHICKEN FRIED STEAK Bacon-buttermilk gravy over yam, potato, onion and red pepper hash, maple smoked paprika aioli and 2 over-easy eggs 17

VEGGIE POTATOES  Oven-roasted and fried, seasonal vegetable, cheddar cheese  Served with basil sriracha aioli and arugula  (Add over-easy egg, $1.50) 13

THE 131 Maple sage sausage, scrambled egg, spinach, roasted onions, basil sriracha aioli and sharp cheddar on toasted big bird bread 15

THE BENEDICT a rotating weekly special, your server will inform you of today’s selection  16

THE BURGER 7oz local (Oxbow Cattle Co.) grass-fed beef burger served with house-made fries and traditional accompaniments 18 (add aged cheddar, Danish blue, havarti cheese or a farm fresh egg for an additional dollar, or add honey-cured bacon for an additional two dollars).


PANCAKES berry compote, brown butter and maple syrup, almond whip cream 11

GRANOLA EXTRAORDINAIRE Katie’s almost famous granola layered with fresh fruit, blueberry compote, organic honey yogurt, mixed nuts, goji berries, coconut and hemp and pumpkin seeds 11

Chocolate-pecan-cinnamon toast 5
Seared greens 7
Fried potatoes 5
2 eggs 4
Brown sugar and maple bacon 4
House made sausage 4

Hours of Operations: Brunch Sat-Sun 9:00-2:00, Lunch Tues -Fri 11:30-2:30 and Dinner Tues -Sun 5:00 – 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

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