lunch
salad and soup
THE CAESER
Scott’s truly perfected rendition of the classic (anchovies upon request) 6/9
GRILLED CHICKEN SALAD
Grilled organic chicken breast served on organic spinach with roasted and grilled beets, organic lentils, goat cheese and hazelnut vinaigrette 13
SPINACH SALAD
Pears, apples, carrots, honey walnuts and Danish blue cheese served with a sesame-orange vinaigrette 6/10
MIXED GREENS
Toasted almonds, roasted beets and a basil-mustard vinaigrette 5/8
GREENS AND BEANS
Pan seared organic kale served over roasted garlic –lemon garbanzo mousse and quinoa salad with dried cherries, toasted hazelnuts and avocado. Finished with hazelnut vinaigrette 11
SEASONAL SOUP
Your server will inform you of today’s selection 4/6
entrees
SCOTTY’S BURGER
Local, all-natural beef burger served on a farm house roll with house-cut fries, lettuce, tomato and onion 12 (consider adding bacon, cheese or farm fresh egg for an additional dollar)
ROASTED ARTICHOKE HEARTS
Mixed with shaved parmesan and mascarpone cheeses, pickled onions and jalapeno peppers, topped with a balsamic vinaigrette and fresh spinach. Finished with roasted pepper aioli, served on toasted sourdough with organic field greens 11 (or really live it up and add house-smoked ham for an additional $3.00 )
BLACK BEAN BURGER
Scotty’s house-made veggie burger served on a farm-house roll with house made quesa fresca, guacamole and cilantro-jalapeno aioli. Served with organic field greens 11
SCOTTY’S BEEF DIP
Local, organic oven-roasted beef, thinly sliced, served on baguette with an herbed cheese spread, caramelized onions, herb aioli and bourbon-sherry au jus. Served with organic field greens 11
FRIED FENNEL PASTA
Penne pasta served with balsamic-roasted onions, fresh tomatoes, lemon butter, garlic and white wine sauce. Finished with fried fennel and havarti cheese 11
MOLE QUESADILLA
Organic tequila-marinated chipotle 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
TURKEY CLUB
In-house oven-roasted turkey breast layered with house-cured bacon, cheddar and havarti cheese with lettuce and tomato. Served on toasted Birdman bread with organic field greens 11
TUNA MELT
Albacore tuna served open face on Birdman bread and topped with melted Swiss cheese. Served with a romaine, fennel parsley and caper salad with broken mustard vinaigrette 11
TLT SANDWICH
Smoked and grilled tempeh, lettuce and tomato served on toasted Birdman Bread with swiss cheese and garlic mayonnaise. Served with organic field greens 9
GRILLED CHICKEN SANDWICH
Organic grilled chicken breast, served on Birdman bread, with garlic mayonnaise, sweet yellow peppers, havarti cheese, tomatoes and truffled romaine. Served with organic field greens 11
kids
In order to consume one of the following meals, one must know all the Sponge-Bob Square Pants characters. (We have a nine year old, so don’t even think about bamboozling).
QUESADILLA
Rice and cheddar cheese 6
GRILLED CHEESE SANNY
Sourdough and cheddar (tomatoes are stupid) 6
PASTA PARMESAN
Penne pasta, butter and parmesan cheese 5
CHICKEN BREAST
Marinated and grilled, served with rice 8
DINNER
APPETIZERS
BEETS AND BLUE
Grilled beets served with blue cheese and beet mousse, candied walnuts and white salad 11
WAYNE’S CHARCUTERIE
Trio of rotating house specialties served with olive puree, strawberry compote, mustard and gherkins 13
MUSSELS AND FRIES
Penn Cove mussels served in a classic white wine-butter sauce. Served with house-made fries and malt vinegar aioli (consider adding house-cured bacon for an additional two dollars) 14
MEZZA
Walnut-encrusted blue cheese cake served with peach and mango chutney, olive tapenade, white bean mousse, olive medley and grilled pita 12
ARRINCINI
Fried risotto stuffed with crab, aged cheddar and tarragon crème fraîche. Served with white salad 13
CHEESE TRAY
A trio of chef-selected cheeses served with fresh fruit, seasonal relish, roasted nuts and toast points 13
PORK BELLY
Local pork belly confit served on an apple-herb mousse, finished with tempura fried apple and cranberry relish 13
FRIED BRUSSELS SPROUTS AND CAULIFLOWER
Served with bacon lardons, mustard crème fraiche and apple cider reduction 12
SALMON BAGEL
Smoked Alaskan salmon with cream cheese, dill and crème fraîche, on a toasted “everything” bagel with a Romaine salad and caper red onion garnish 12
SALADS
THE CAESAR
Scott’s truly perfected rendition of the classic (anchovies upon request) 8
SPINACH SALAD
Pears, apples, carrots, honey walnuts and Danish blue cheese served with sesame-orange vinaigrette 8
WARM LENTIL SALAD
Goat cheese, cucumbers, radishes, snap pea and lentils served over spinach and dressed with roasted red pepper vinaigrette 8
MIXED GREENS
Toasted almonds, roasted beets and basil-mustard vinaigrette 7
SOBA NOODLE SALAD
Grilled prawns, shaved carrots, bean sprouts, cilantro, fried wontons, snap peas served with a soy-sesame-rice wine vinaigrette 11
Entrees
CHICKEN BREAST
Pan seared, served over brown rice cakes with a white wine bacon gravy, pan-seared Brussels sprouts, parsnips and carrots 27
CIOPPINO
A stew of wild prawns, mussels, clams and seasonal fish simmered in a tomato, onion, garlic, white wine and herb broth. Finished with saffron aioli, served over seasoned rice 26
RIB-EYE AND FRITES
Dry-aged and grilled, served on a mushroom- herb bread pudding, red wine demi-glaze and seared kale, topped with tempura fried onion rings 33
HEIRLOOM BEAN AND VEGETABLE CASSOULET
Roasted onions, carrots, tomatoes, and mushrooms, braised fennel. Served in a savory vegetable broth, accompanied by truffled bread crumbs and pan-seared kale 24
LAMB
Leg of lamb, marinated and grilled. Served over smoked white bean mascarpone crème with MT. Purple barley, sautéed Savoy spinach and cucumber-mint garnish 27
DUCK BREAST
Seared duck breast with winter vegetable hash and braised endive, accompanied by a Fuyu persimmon chutney and a orange thyme gastrique 29
CLASSIC BOLOGNESE
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! 28
BEEF DUO
Grilled 4oz flank steak and braised short ribs with a blue cheese-cherry pepper-whiskey sauce and demi-glaze. Paired with Yukon-horseradish mashed potatoes and seared local greens 29
VEGETABLE LASAGNA
House-made pasta layered with grilled seasonal vegetables, provolone and ricotta cheeses, and oven-roasted tomato sauce. Served with sautéed savoy spinach 24
CASSOULET
A traditional French stew with duck confit, house-cured sausage, braised lamb and pork, carrots, celery, onions, tomato and braised greens 27
PORK CONFIT
Local pork shoulder over a bed of creamy white beans, roasted garlic and sautéed spinach, finished with a tomato-bacon jam and demi glace 27
ORGANIC BEEF BURGER
8oz local organic grass-fed beef burger served with house-made fries and traditional accompaniments 12(add aged cheddar, Danish blue, havarti cheese or a farm fresh egg for an additional dollar, or add house-cured bacon for an additional two dollars)
KIDS
In order to consume one of the following meals, one must know all Sponge-Bob Square Pants characters. (We have a ten year old, so don’t even think about bamboozling).
PASTA OLIVER
Penne pasta topped with our bolognese sauce and asiago cheese 8
PASTA VIVIAN
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 and mixed greens 10
Hours of Operations: Lunch Tues - Sat 11:-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.
An 18% gratuity 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
Kitchen Crew ~ Alex, Brian, Chris, Darin, Jim, Max, Raker, Randy, Rob and Wayne