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
arugula, roasted squash, pickled mushroom, shaved celery, feta, roasted pumpkin seed, celery seed vinaigrette (gf/v)
bison flank steak salad / 22
bison, streamline butter lettuce, strawberry, mint, shallot, cucumber, gochujang vinaigrette, candied hazelnuts (gf)
creole heart of palm ‘crab cake’ / 14
shaved celery, arugula caper salad, red pepper coulee, celeriac remoulade, fried black chickpea, chervil (vg
beet & ricotta gnocchi / 10
almond brown butter, orange crème fraiche, crispy sage (v)
pork & beans / 14
pork belly, braised sea island red peas, smoked corn vinaigrette, fried shallot, parsley serrano oil
wagyu tenderloin tartare / 16
crostini, black garlic aioli, cured egg yolk, horseradish, lemon oil
soup du jour
cup of chef’s daily soup (ask your server for daily price)
main
lemon thyme red snapper / 26
roman gnocchi, sautéed green beans, caper, sweet corn zabaglione, parsley serrano oil
massaman curry / 22
cauliflower, beluga lentils, roasted vegetables, cashew-cilantro-turmeric chutney, preserved lemon soy yogurt (gf/vg)
add grilled bison flank steak* / 12
kurobuta pork chop / 28
roasted apple and prune hash, crouton, oyster mushroom, braised greens, honey mascarpone, calvados black tea gastrique, fried rosemary
seared mt tenderloin au poivre / 38
glazed parsnip, grilled broccolini, lavendar oil (gf)
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, pickled kumquat vinaigrette, capers
small plates
winter harvest salad / 10 (gf)
organic greens, citrus beets, sunshine squash, feta, capers, red onion, almond dukka, cucumber yogurt vinaigrette
grilled steak* / 12grilled shrimp* / 12
charred broccolini / 12 (df / gf)
mentsuyu ginger aioli, seasame furikake, puffed rice noodle, pickled kumquat vinaigrette
roasted carrot hummus / 12
citrus beets, feta, pickled onion, almond dukka, grilled za’tar pita
massaman curry cauliflower / 12 (df/gf/v)
fried cauliflower, spicy garlic chili crisp, kaffir lime leaves, toasted peanuts, basil, cilantro
steelhead trout crudo* / 18 (df/gf))
mandarins, shallots, fennel, pea shoots, fried pickled shiitakes, chili marcona almonds, fingerling chips, avocado yuzu cashew aioli
entrees
grilled local bone-in pork chop* / 25 (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, salsa verde
chicken picatta / 28
preserved lemon caper sauce, grilled broccolini, pine nut and golden rasin basmati rice, almond and smoked chili romesco, salsa verde
burrata lasagne / 28
grilled eggplant, roasted red pepper, sabba, sun blushed tomatoes, preserved lemon ricotta, chili marcona almonds, basil sauce
panang shrimp / 32 (gf/df)
grilled shrimp, broad rice noodles, kaffir lime, spiced red curry, toasted peanuts, fresh basil, fresno cabbage slaw, cilantro
entree special / mp
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
happy hour – every day
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 hazelnut
lemon 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 / 12 (df)
lightly smoked sardines, saltines, house pickles, mustard, salsa verde
lebanese fries / 10
za’tar, sumac, tahini, pickled onion, spicy garlic chili crisp, parsley
winter harvest salad / 10 (gf/v)
organic greens, citrus beets, sunshine squash, feta, capers, red onion, almond dukka, cucumber yogurt vinaigrette
roasted carrot hummus / 12 (v)
citrus beets, feta, pickled onion, almond dukka, grilled za’tar pita
cauliflower steam buns / 10 (v)
massaman curry, pickled onion, red pepper, peanuts, korean chili, avocado yuzu cashew aioli
pork steam buns / 10 (df)
tamari glazed pork shoulder, cilantro, pickled carrot and onion, chili aioli
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
midday manhattan / 9
orange bourbon*, benedictine, bitters
a shot and a beer / 6
fernet branca, ranier
lillet blanc / 5
on the rocks, with a twist
wine
white
pajot sauvignon blanc blend gascogny, fr / 5
boomtown pinot gris columbia valley, wa / 7
red & rose
alto molino rose salta, argentina / 5
hullabaloo zinfandel lodi, ca / 5
