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 / 18
ploughman’s board / 22
artisanal cheese and charcuterie
sardines and saltines/ 12 (df)
lightly smoked sardines, saltines, house pickles, mustard, salsa verde
small plates
fall harvest salad / 10 (gf)
baby kale, mixed greens, red onion, roasted beets, roasted squash, feta, honey and seasame roasted pepitas, apple cider vinaigrette
grilled steak* / 12
sunshine squash hummus / 14
roasted garlic and squash hummus, marinated feta and artichoke hearts, parsley, honey and seasame roasted pepitas, toasted za’tar and toum pita
mushrooms and focaccia / 14
garlic and herb marinated, oyster, shiitake, and chestnut mushrooms, black garlic focaccia, crispy leeks, basil puree
cauliflower / 12 (df/gf/v)
fried cauliflower and shishito peppers, toasted sage almonds, red wine and lavender agro dolce
adobo shrimp cocktail / 20 (df/gf)
smoked clamato marinade, cucumber, red onion, jalapeno, cilantro, avocado mousse, red corn tortillas
lebanese beef tartar* / 18
lemon, aleppo pepper, sesame za’tar, pomegranate, toasted walnuts, fresh mint, pickled onion, tzatziki, black garlic focaccia
foie gras terrine / 24
hudson valley foie, port cherries, butter toasted cinnamon brioche, seasonal fruit chutney
entrees
northwest beef tenderloin* / 42
roasted fingerling potatoes, mushroom conserva, goat cheese, basil pistou, baby kale, roasted red peppers, red onions, apple cider vinaigrette, garlic bread crumbs
grilled local bone-in pork chop* / 34 (gf)
house milled polenta, crispy brussels sprouts, speck gremolata
creole airline chicken / 30 (df)
brined and seasoned red bird chicken, stewed red beans with linguica, long grain rice, cucumber chimichurri
fall fattoush / 28
israeli couscous, curried labneh, roasted squash, beets, yams, and leeks, baby kale, mint, pita croutons, sumac and lemon vinaigrette
add steak* / 12
mussels scarpariello / 28
linguica sausage, fried fingerling potatoes, pickled sweet peppers, garlic, rosemary, red wine vinegar broth, warm baguette
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
tahini shortbread cookie, whipped creme fraiche
vanilla bean creme brulee / 8 (gf)
dark chocolate torte / 10 (gf)
espresso 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 / 18
ploughman’s board / 22
artisanal cheese and charcuterie
sardines and saltines / 12 (df)
lightly smoked sardines, saltines, house pickles, mustard, salsa verde
creole fries / 10(gf)
creole spice blend, minced parsley, lingucia sausage aioli
fall harvest salad / 10 (gf)
baby kale, mixed greens, red onion, roasted beets, roasted squash, feta, honey and seasame roasted pepitas, apple cider vinaigrette
sunshine roasted hummus / 12
roasted garlic and squash hummus, marinated feta and artichoke hearts, parsley, honey and seasame roasted pepitas, toasted za’tar and toum pita
cauliflower steam buns / 10
massaman curry, pickled carrot and red onion, cilantro, labneh
pork steam buns / 14 (df)
tamari glazed pork shoulder, cilantro, pickled carrot and onion, spicy aioli
g.f.b.* / 18
local ground beef, ham, cheddar, garlic aioli, carolina mustard, crispy shallots, brioche bun
spirits
montgomery distilling / 5
gin, vodka or aquavit
lillet blanc / 5
on the rocks, with a twist
a shot and a beer / 6
fernet branca and pacifico
marshall mathers / 8
montenegro, montelobos
plonk cosmo / 10
ginger vodka*, pomegranate, lemon lime, orange cognac, ginger simple*
wine
white & rose
tiefenbrunner pinot grigio dolomiti, it / 8
goose ridge chardonnay columbia valley, wa / 6
stoller pinot noir rose willamette, or / 7
red
del mono tinto malbec/syrah tupungato, ar / 7
ancient peaks merlot paso robles, ca / 11
