ThE CAESAR Scott’s truly perfected rendition of the classic 6/9

mIxEd GREEnS Toasted almonds, roasted beets and a basil-mustard vinaigrette 5/9

SPInACh SAlAd Pears, apples, carrots, honey walnuts and Danish blue cheese served with a sesame-orange vinaigrette 6/10

Soup of the Day Your server will inform you of today’s selection 4/6

TURKEY CLUB In-house oven roasted turkey breast layered with Alderwood smoked bacon, sliced tomatoes and leaf lettuce. Topped off with sharp cheddar and creamy havarti cheese. Served on toasted Birdman bread alongside organic field greens 10

In-House Oven-Roasted Beef Sandwich Thinly sliced, on a baguette, topped with roasted red peppers, caramelized onions and sweet chili peppers. Finished with melted havarti cheese and horseradish dijonaise. Served with organic field greens 10

ABRUZZI SANDWICH Tomato braised beef and pork on a grilled potato rosemary roll with shredded asiago cheese and basil aioli. Served with organic field greens 10

TEMPEH AND BRIE Toasted Birdman bread with warmed brie cheese, wilted spinach, smoked tempeh, and crunchy apples, finished with a honey balsamic dressing. Served with organic field greens 9

REUBEN House cured shaved corned beef topped with bacon and beer- infused sauerkraut, swiss cheese and a roasted onion and tomato aioli. Served on grilled New York rye with a side of Scotty’s cabbage slaw 10

PULLED PORK SANDWICH Shredded pork shoulder in a hoisin plum barbeque sauce with pickled mushrooms and scallions, topped off with ginger aioli on a grilled potato rosemary roll with a side of Scotty’s cabbage slaw 9

POT PIE Buttery puff pastry baked over bacon braised chicken, figs and roasted vegetables in a rich herbed sauce. Served with organic field greens 10

MOLE QUESADILLA Chipotle tequila-marinated chicken served with roasted corn, red peppers and seasoned rice in a grilled flour tortilla. Finished with guacamole and mole. Served with organic field greens 9

TUNA MELT Grilled rye bread topped with albacore tuna tapenade and melted Swiss cheese. Served with kalamata ailoi, leaf lettuce, fresh tomatoes, banana peppers, dijon mustard and organic field greens 9

FRIED FENNEL ON PENNE PASTA Montana-made pasta tossed with fresh basil, fried fennel, balsamic glazed onions, roma tomatoes, and pine nuts, finished with white wine, lemon, and melted Havarti cheese 10

FALAFAL Gingered chickpeas, tomatoes, Mediterranean olives, feta cheese, fresh herbs, sliced cucumbers, and scallions, served with grilled pita and organic field greens tossed in a cilantro yogurt dressing 10

Bruschetta A burst of seasonal flavor on top of a grilled Le Petite Outre baguette, your server will inform you of today’s selection 10

PATE Smooth chicken liver pate served with a strawberry compote, mixed olives, sherry gastrique, and toast points 11

DANISH BLUE CHEESE CAKE House-made blue cheese cake served with sweet and sour roasted tomatoes, balsamic reduction, spiced, candied pecans, grilled Le Petit Outre baguette 12

Cheese Tray Seasonal chutney, Le Petite Outre bread, fresh seasonal fruit, and a trio of cheeses showcasing the Northwest 12

AHI TUNA Herb-encrusted ahi tuna, seared to rare and served on white beans with fresh basil, tomato confit, warm Mediterranean olives, chilled green beans, and seasoned goat cheese 13

STEAmER bowl Penn Cove mussels served in a classic white wine-butter sauce, with fresh parsley and pink Himalayan salt, served with toast points and horseradish dijonaise 12

FRIED PRAWNS Fried wild prawns served on scallion and ginger marinated soba noodles with crisp cilantro, pickled carrots, toasted sesame seeds, bean sprouts, and wonton crisps 12

OVEN-ROASTED BEETS Oven roasted beets accompanied by savory pear puree, chardonnay glazed apples, cracked pepper goat cheese and porcini tapenade 11

MONTANA SQUASH SOUP Smooth puree, served with cinammon brittle, sage chips, and herb oil~ cup only 6

ThE CAESAR Scott’s truly perfected rendition of the classic 6/9

SPInACh SAlAd Pears, apples, carrots, honey walnuts and Danish blue cheese served with a sesame-orange vinaigrette 6/10

wARm lEnTIl SAlAd Feta, cucumber, carrots, caramelized shallots and beluga lentils served on spinach with a green goddess dressing

mIxEd GREEnS Toasted almonds, roasted beets and a basil-mustard vinaigrette 5/9

PORK CONFIT Tender olive-oil braised pork served with glazed green beans and mushrooms on a carmelized pear and thyme pancake with a candy cap mushroom reduction and cinnamon creme fraiche 26

HUTTERITE DUCK BREAST Vanilla-bean-brined seared Hutterite duck breast served with squash hash, grilled leeks, vanilla chile reduction and huckleberry compote 25

CIoPPIno An original fish stew of San Francisco: wild prawns, mussels, clams and fish all simmered in a tomato, onion, garlic, white wine and herb broth. Finished with saffron aioli, served over seasoned rice 25

THE BISON RIB EYE Grilled and finished with a bison demi-glace, served with seasonal vegetables, grilled onions, oven-roasted tomato and ricotta bread pudding 31

Roasted Chicken Breast Cedar-plank-roasted chicken served with a cider herbed jus, truffle mashed potatoes, and apple-cider-glazed carrots 25

TAGLETTELLI House-made taglettelli served in a white balsamic cream sauce with a wild mushroom medley, goat cheese, tarragon, and a fresh chive and enoki mushroom salad 22

Pasta Abruzzi A traditional Italian country tomato sauce with morsels of pork spare ribs, beef short ribs and smoky ham hocks served on a bed of penne pasta, topped with our house-made sausage, garnished with pesto and red pepper flakes 22

RISOTTO Pumpkin-infused creamy arborio rice served with roasted apples, sage, fresh shaved Pecorino cheese and braised winter greens 22

CASSOULET A traditional French stew with duck confit, house-made sausage, crisp rabbit confit, carrots, celery, onions, braised greens and cauliflower 25

SCALLOPS Four pan seared diver scallops served with roasted cauliflower, cocoa nibs, and fried creamy rissotto cakes, finished with a cauliflower puree 27

HANGER STEAK Grilled beef hanger steak served with a cognac cider reduction, butter-roasted turnips, and an apple blue cheese tart 27

In order to consume one of the following meals, one must know all Sponge-Bob Square Pants characters. (We have an eight year old, so don’t even think about bamboozling).

PASTA olIvER Penne pasta topped with our abruzzi sauce and Asia go cheese 8

QuESAdIllA Grilled chicken, rice and cheddar cheese 6

GRIllEd ChEESE Sanny Sourdough and cheddar (tomatoes are stupid) 5

PASTA PARmESAn Penne pasta, butter and parmesan cheese 5

ChICkEn bREAST Marinated and grilled, served with rice 8

• Chef/Proprietor Scott Gill
  
• Kitchen Crew Adrian, Amy, Benjamin, Brendan, Courtney, Dan, Darin, Dave, Dominic, James, Jim, Joe, John, Kritsin, Luke, Raker, and Wayne

At Scotty’s Table we adhere to a sustainable yield philosophy by incorporating as many Free-range, Organic and Montana products as possible. An 18% gratuity will be added to parties of six or more. Corkage Fee is $15.00 per bottle. One fee waived for every bottle purchased.

The ringing of Cell Phones disrupts the Roasted Chicken: Chickens have very sensitive hearing, are enticed by gossip, and are highly prone to preoccupations.

Consuming raw or undercooked food may increase one’s risk of contracting a food-borne illness.