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 house made bacon, sliced tomatoes and leaf lettuce. Topped off with sharp cheddar and creamy havarti cheese. Served on toasted Birdman bread alongside organic field greens 11

In-House Oven-Roasted Beef Sandwich Thinly sliced oven-roasted beef, topped with caramelized onions, mushrooms and peppers, and smoky provolone cheese, served on a warm baguette. Finished with a horseradish Dijonaise. Served with organic field greens 10

CHICKEN SANDWICH Herb marinated and grilled natural chicken breast served on a grilled ciabbata roll with fresh avocado, tomatoes, house made bacon, blue cheese and arugula. Served with organic field greens 10

SAFFRON BRAISED LAMB Tender shredded lamb shoulder on a warm pita with fresh arugula, feta cheese, tatziki sauce, and traditional Greek salad. Served with brown butter and herbed cous cous 11

GRILLED ZUCCHINI Thinly sliced and grilled on sourdough with roasted tomatoes, basil aioli, fresh mozzarella, smoked tempeh, and provolone with local leaf lettuce. Served with organic field greens 10

ROASTED ARTICHOKE HEARTS Served on toaseted sourdoug with shaved parmesan and mascarpone cheese, pickled onions and jalapeno peppers, finished with lemon oil, fresh spinach and a roasted pepper aioli. 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 Albacore tuna served with a roasted onion and tomato marmalade, fresh arugula, shaved cucumbers and kalamata olives on grilled sourdough bread, finished with melted provolone. Served with 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 Organic field greens tossed in a house made tzatziki alongside warmed chickpea hummus, marinated tomatoes, Mediterranean olives, marinated feta cheese, brown butter and herbed cous cous. Topped with fried falafel and grilled pita 11

Bruschetta A burst of seasonal flavor on top of a grilled Le Petite Outre baguette, your server will inform you of today’s selection 11

DUNGENESS CRAB CAKES Pan-seared crab cakes with a cashew coconut cream, fresh melon, and a mint and cilantro emulsion 13

KALAMATA CRAB CAKE AND GRILLED PRAWN Pan-seared crab cake, served with grilled avocado, fried chickpeas, and arugula, over a roasted red pepper aioli 13

SOFT BOILED EGG Served with truffled mushroom ragu, herb salad, crustini 10

ROASTED GARLIC FARROW RISOTTO Served with shaved fennel, toasted walnuts, and sweet lemon supremes 12

MUSSELS AND FRIES Penn Cove mussels served in a classic white wine-butter sauce. Served with house-made fries and horseradish Dijonaise 14

TEMPURA FRIED ARTICHOKE HEARTS Tmpura battered and fried served with oven roasted tomatoes, smoked almond, shaved beets 13

CHEESE TRAY Three cheeses, fresh melons, mustard chutney, toast points 13

LAMB ALBONDINGAS Natural jus glazed served with shaved Manchego, arugula, crème fraîche and sherry creamed peas 13

PATE Smooth chicken liver pate served with macerated strawberries, black olive puree and grilled baguette 11

• __

ThE CAESAR Scott’s truly perfected rendition of the classic 8

SPInACh SAlAd Pears, apples, carrots, honey walnuts and Danish blue cheese served with a sesame-orange vinaigrette 8

wARm lEnTIl SAlAd Goat cheese, fava beans, cucumbers, radishes and beluga lentils served on spinach, dressed with a Banyuls red wine vinaigrette 8

mIxEd GREEnS Toasted almonds, roasted beets and a basil-mustard vinaigrette 7

WILD ALASKAN SALMON Market Price and Preparation __

SUMMER CAPPOLLINI House-made pasta served with oven roasted tomatoes, fresh basil, artichoke hearts, fresh mozzarella, asparagus tips, lemon and garlic 23

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 26

THE BEEF RIB EYE Dry-aged and grilled, served with crème fraîche and bacon smothered baby red potatoes, blistered cioppolinis, and grilled asparagus 31

CHICKEN BREAST Lemon scented and grilled served over sautéed chick peas, with California artichoke hearts, oven roasted tomatoes and feta 26

PAPERADELLE RAGU House-made pasta served with a ragu of local, grass-fed braised beef. Finished with fresh grape tomatoes and roasted mushrooms, red wine demi-glace, fine herbs and Parmesan cheese 27

FRIED QUAIL Served with watercress, arugula, and goat cheese panzanella; and a savory roasted pepper jam 26

RATATOUILLE Served with a fava bean puree, grilled spring onions and arugula lemon salad_24_

PORK DUO Braised pork belly, grilled ribs, adobo sauce, creamed and grilled fresh corn, local braised greens 27

GRASS-FED PARADISE BEEF FEATURE Your server will inform you of tonight’s selection

• __

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, Dan, Darin, James, Jim, Joe, Jon, Kristin, Randy, Travis 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.

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.