Scotty’s Table is the place for simple, yet sophisticated French Bistro fare in the heart of downtown Missoula. Located on the park level of the historic Wilma building, Scotty’s Table is where casual Missoula meets urban Grill. We feature simple, fresh ingredients from local growers combined with flavors from Europe and the Mediterranean for a creative New American twist on classic fare. We are open for lunch Tuesday-Saturday from 11-2:30 and dinner Tuesday-Sunday from 5-close. Beer and wine are available and we offer outdoor dining as well. Read/Write a review »

LUNCH SALADS

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

LUNCH ENTREES

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

SCOTTY’S BURGER Local, all natural beef burger served on a ciabatta roll with house-cut fries, lettuce, tomato and onion 11

GRILLED CHICKEN SANDWICH Organic grilled chicken breast, served on Birdman bread, with garlic mayonnaise, sweet yellow peppers, havarti cheese, tomatoes and truffled arugula. Served with organic field greens 11

BRAISED BEEF Served on seared polenta cakes, with shaved Parmesan, and a roasted tomato and shitake demiglace 11

TEMPEH SANDWICH Smoked tempeh, lettuce and fresh tomatoes served on Birdman bread with garlic mayonnaise and swiss cheese. Served with organic field greens 9

PASTA CHEVRE Organic whole wheat spaghetti served with roasted onions, fresh tomatoes, goat cheese, lemon butter and fresh basil. Finished with shaved asiago cheese 11

SCOTTY’S BEEF DIP Local, organic oven roasted beef, thinly sliced, served on baguette with sweet onions, herb aioli and traditional accompaniments. Served with organic field greens 11

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 10

TUNA MELT Albacore tuna served on grilled sourdough bread with a roasted onion and tomato marmalade, fresh arugula, shaved cucumbers and kalamata olives. Finished with melted swiss cheese. Served with organic field greens 10

FALAFEL Fried falafel served with pita, olives, feta, grain salad, hummus, tatziki and fresh greens 11

DINNER APPETIZERS

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

RISOTTO Seared diver scallop served on creamy arborio rice with fine herbs, grilled fennel and sweet pea aioli 12

WILD ALASKAN SALMON CAKES Pan seared, served with Mediterranean salsa and red pepper-fennel salad 11

GRILLED BEETS Served with warm goat cheese, herbs, tomato-fennel jam and balsamic reduction 11

MUSSELS AND FRIES Penn Cove mussels served in a classic white wine-butter sauce. Served with house-made fries, aioli and tomato compote 14

LAMB KOFTA Local lamb meatballs served with Harissa infused yogurt, pita, cucumber, radish, peas and mint micro salad 11

CHEESE TRAY A trio of chef-selected cheeses served with fresh fruit, seasonal relish, roasted nuts and toast points 13

SMOKED PORK BELLY Braised and served with seared polenta, roasted mushrooms and sweet onion puree 12

CHARCUTERIE PLATE Smooth chicken liver pate, country-style pork and duck pate, rotating house specialty, gherkins and crostini 12

DINNER SAlAdS

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, cucumbers, radishes, carrots and lentils served on spinach, dressed with roasted red pepper vinaigrette 8

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

EnTREES

GRASS FED LOCAL BEEF Roasted and stuffed beef roulade served over creamy Yukon potatoes with grilled seasonal vegetables. Finished with mushroom-caper butter and demi glace 26

POLENTA TART Seared polenta layered with an array of organic and seasonal vegetables, artisanal cheeses, tomato rose sauce, arugula and basil oil 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

NEW YORK STRIP STEAK Dry-aged and grilled steak topped with truffle oil and Mediterranean sea salt. Served with fried Yukon potatoes, herb aioli and seared greens 28

CHICKEN SOUVLAKI Marinated and grilled organic chicken breast served over creamy hummus, with olive, tomato, feta, cucumber and grain salad. Finished with tzatziki sauce and fresh greens 26

LAMB Marinated and grilled leg of lamb served on a bed of creamy polenta with tomato-mint jam and grilled seasonal vegetables 26

SEASONAL PASTA House-made capellini served with braised kale, mushroom medley, cippolini onions, roasted tomatoes, asparagus, fresh mozzarella and a petite arugula salad 23

LOCAL BOLOGNESEE House-made spaghetti and meatballs served with a local beef and pork tomato sauce. Finished with shaved parmesan, basil, and basil-parsley oil. Not your mother’s spaghetti and meatballs! 27

ORGANIC BEEF BURGER 8oz local organic grass-fed beef burger served with house-made fries and traditional accompaniments 12

local PORK CONFIT Slow-roasted pork served with potato croquettes, saffron-onion cream and fried cauliflower and peas. Finished with a traditional Argentinean chimichurri sauce 24

kIdS

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

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

PASTA VIV Penne pasta topped with a classic tomato sauce and Asiago cheese 7

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

Operations

• Chef/Proprietor Scott Gill
  
• Kitchen Crew Adrian, Darin, James, Jim, Jon, Patrick, 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.