Food Menu
evening / dessert / happy hourEvening Menu
start
chef’s cheese board / 16
ploughman’s platter / 18
half meat, half cheese
warm olives / 9
italian olives, house giardiniera, spiced nuts (gf/vg)
sardines / 12
preserved spanish sardines, saltines, roasted red pepper tapenade, whole grain mustard (df)
arugula salad / 7sm 13lg
baby beet, grapefruit supreme, dill, pistachio, caraway chèvre vinaigrette, shallot (v/gf)
bison flank steak salad / 22
bison, streamline butter lettuce, strawberry, mint, shallot, cucumber, gochujang vinaigrette, candied hazelnuts (gf)
heart of palm ‘crab cake’ / 14
avocado sea bean cucumber salad, pink peppercorn vinaigrette, fried black chickpea (vg)
fried chicken skewers / 9
whipped mofongo, verde BBQ, pancetta lardons, aleppo pepper oil
shrimp and octopus ceviche / 14
pickled red onion, whipped avocado, red radish, lime plantain tostones (df/gf)
wagyu tenderloin tartare / 16
black garlic aioli, shaved horseradish, cured egg yolk micro radish, lemon oil, crostini (df)
soup du jour
cup of chef’s daily soup (ask your server for daily price)
main
seared halibut cheeks / 36
fennel pollen, chamomile beurre blanc, orange reduction, sautéed lion’s mane mushroom, grilled asparagus, lingon berry caper
grilled ora king salmon / 34
cultured butter sauce, celeriac miso purée, baby root salad, yuzu and spruce tip vinaigrette, pomegranate syrup (gf)
massaman curry / 22
cauliflower, beluga lentils, roasted vegetables, cashew-cilantro-turmeric chutney, preserved lemon soy yogurt (gf/vg)add grilled bison flank steak* / 12
pan roasted chicken breast / 28
Israeli couscous n’ cheese, pickled mushrooms, grilled vegetable salad, smoked tomato vinaigrette,basil oil
grilled whitetail short loin / 36
brandy currant foie gras pan sauce, wild mushrooms whipped chèvre potato, tarragon glazed carrots,braised greens (gf)
grilled wagyu beef tenderloin / 38
sliced heirloom tomato, fried fingerlings, beef bacon tomatillo jam, saffron aioli, arugula (gf/df)
g.f.b / 18
montana beef patty, truffle cheddar, black garlic aioli, pickled red onion, streamline tomato and butter lettuce, house smoked beet ketchup, house frites
boards
chef’s cheese board / 16
ploughman’s board / 18
artisanal cheese and charcuterie
sardines and rye / 14 (df)
lightly smoked sardines, mustard, pickled onion, sun blushed tomatoes, arugula, grist marbled rye, cornichons, lemon caper vinaigrette
small plates
spring salad / 10 (gf)
arugula, sunblush cherry tomatoes, radish, pea shoots, almond dukka, feta, shaved asparagus, lemon caper vinaigrette
grilled steak* / 12grilled shrimp* / 12
grilled asparagus and broccolini / 12 (df)
lemon, olive oil, fried capers, prosciutto, roasted red pepper almond romesco, sabba, giardiniera
green garlic hummus / 12
cucumber, tomato and red onion salad, arugula, lemon, feta, almond dukka, grilled za’tar pita
cauliflower agro dolce / 12 (gf)
fried cauliflower, toasted marcona almonds, whipped feta, red wine and lavender agro dolce, local huckleberries
shrimp noodle salad / 18 (df/gf))
panang curry, grilled shrimp, snap pea, red pepper, carrot, purple cabbage, jalapeno, ginger vinaigrette, cilantro, sesame roasted peanut
lebanese beef tartar* / 18
lemon, aleppo pepper, sesame za’tar, pomegranate, toasted walnuts, fresh mint, pickled onion, tzatziki, black garlic focaccia
entrees
alaskan halibut / 34 (gf)
chorizo spiced tomato fume, marinated black eyed peas, pine nut and golden raisin basmati, basil & mint pea puree
grilled local bone-in pork chop* / 28 (gf)
house milled polenta, crispy brussels sprouts, speck gremolata
local lamb meatballs* / 30 (gf)
murguez spiced lamb, semolina gnocchi, sicilian giardiniera, spanish chilendrone, shaved fennel, basil sauce, romano
chicken picatta / 28
preserved lemon caper sauce, grilled broccolini, pine nut and golden rasin basmati rice, almond and smoked chili romesco
ratatouille / 24 (v)
grilled eggplant, roasted red pepper, squash, zucchini, san marzano tomatoes, goat cheese, red onion, isreali cous cous, basil puree
mt beef tenderloin / 35
roasted fingerling potatoes, mushroom conserva, goat cheese, basil pistou, sunblushed tomatoes, arugula, lemon caper vinaigrette, garlic bread crumbs
Dessert Menu
dark chocolate ‘cheesecake’ / 12
cashew ‘cream cheese’, sea salt cashew toffee, spiced coconut sorbet (vg, gf)
honey pistachio creme brulee / 12
shortbread cookie
sorbet trio/ 8
chef’s choice
espresso chocolate cheesecake / 12
espresso and chocolate layered cheesecake, chocolate ganache, raspberry coulis
gingerbread cake / 8
creme fraiche chantilly, candied ginger, blackstrap rum butterscotch
chocoate torte / 10 (gf)
amaro creme anglaise, raspberry coulis almond english toffee
Happy Hour Menu
Available everyday from: 3-5pm & 10:30-midnight
food
personal ploughman’s / 7
one meat, one cheese, chef’s selection
warm olives / 7
italian olives, house giardiniera, spiced nuts (gf/vg)
sardines / 10
preserved spanish sardines, saltines, roasted red pepper tapenade, whole grain mustard (df)
flank steak salad / 16
mt raised beef,streamline field greens, grilled beet, pickled shallot, pecorino, candied hazelnutlemon thyme vinaigrette (gf/df)
beet & ricotta gnocchi / 8
almond brown butter, orange crème fraiche, crispy sage (v)
tomato tartare / 10
spruce whipped avocado, beet chips, strawberry jalapeno relish, bulls blood micros (vg)
g.f.b.* / 16
cold smoked patty, pickled cucumber, beef steak tomato, havarti, pancetta, citrus mustard, green peppercorn aioli streamline lettuce, house frites
spirits
summer in montana / 8
citrus vodka*, aperol, grapefruit, smoked sea salt, sage
plonk cosmo / 7
ginger vodka, orange liqueur, fresh lime, pomegranate
crime scene / 8
cherry bourbon, pomegranate juice, fresh o.j, ginger
wine
la fiera pinot grigio / 5
veneto, italy
richard böcking pinot blanc / 7
mosel, germany
loscano malbec / 6
mendoza, argentina
qupe syrah / 8
central coast, california
happy hour – every day 3-5pm , and 10:30pm-midnight
food
chef’s cheese board / 16
ploughman’s board / 18
artisanal cheese and charcuterie
sardines and saltines / 10 (df)
lightly smoked sardines, saltines, house pickles, mustard, salsa verde
korean bbq fries / 10
korean spice blend, green onion, kimchi aioliadd tamari glazed pork / 6
spring salad / 10 (gf)
arugula, sunblush cherry tomatoes, radish, pea shoots, almond dukka, feta, shaved asparagus, lemon caper vinaigrette
green garlic hummus / 12
cucumber, tomato and red onion salad, arugula, lemon, feta, almond dukka, grilled za’tar pita
cauliflower steam buns / 10 (v)
massaman curry, kaffir lime slaw, peanuts, korean chili, avocado yuzu cashew aioli
pork steam buns / 10 (df)
tamari glazed pork shoulder, cilantro, pickled carrot and onion, kimchi aoili
halibut cake / 14 (df)
curried halibut cake, yuzu cashew aioli, arugula, pickled onion, pea shoot
g.f.b.* / 14
local ground beef, ham, cheddar, garlic aioli, carolina mustard, crispy shallots, brioche bun
spirits
montgomery distilling / 5
gin, vodka or aquavit
missoula mule / 8
missoula vodka, fresh ginger, lime, ginger simple, hibiscus ginger beer
a shot and a beer / 6
fernet branca and pacifico
aperol spritzz / 8
aperol, prosecco, soda, orange wheel
wine
white
tiefenbrunner pinot grigio dolomiti, it / 7
goose ridge chardonnay columbia valley, wa / 5
red & rose
stoller pinot noir rosewillamette, or / 6podere montepulciano abruzzo, it / 7evodia garnacha calatayud, sp / 5
