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)
summer chop salad / 6sm 12lg
streamline field greens, apple, cauliflower, radish, shaved beet, toasted quinoa, beet pickled egg
pink peppercorn vinaigrette (gf/v/df)
flank steak salad / 18
mt raised beef, streamline field greens, grilled beet, pickled shallot, pecorino, candied hazelnut
lemon thyme vinaigrette (gf/df)
heart of palm ‘crab cake’ / 12
jack fruit, cucumber, fried chickpea, avocado, red veined sorrel, olive salad, pink peppercorn vinaigrette (gf/vg/df)
beet & ricotta gnocchi / 10
almond brown butter, orange crème fraiche, crispy sage (v)
tomato tartare / 12
spruce whipped avocado, beet chips, strawberry jalapeno relish, bulls blood micros (vg)
seared scallop / 18
cauliflower chantilly, candied citrus chermoula, grilled hot pepper relish salad, lemon oil, lumpfish roe (gf)
wagyu tenderloin tartare / 14
date aioli, porcini beef jelly, chervil, beet chip, pomegranate balsamic syrup (gf/df)
…
main
scallop fettuccini / 32
house-made fettuccini, green peas, fine herbs, local greens, shaved parmesan, lemon
house-made pancetta lardons
massaman curry / 22
cauliflower, beluga lentils, roasted vegetables, cashew-cilantro-turmeric chutney, preserved lemon soy yogurt (gf/vg)
add grilled flank steak* / 8
kurobuta pork chop / 28
popcorn polenta, braised mustard greens, wild mushroom, pickled asparagus tips, pancetta birch syrup demi (gf)
wagyu beef tenderloin / 38
mt raised beef, poached fingerling, cherry tomato salad, shallot vinaigrette, mustard seed beef bacon jam
bleu cheese ‘egg’
ginger braised rabbit sugo / 24
montana rabbit, wild mushroom risotto brunoise pickled apple, grana padano
g.f.b / 18
cold smoked patty, pickled cucumber, beef steak tomato, havarti, pancetta, citrus mustard, green peppercorn aioli streamline lettuce, house frites
boards
chef’s cheese board / 16
ploughman’s board / 18
half meat, half cheese
portuguese sardines / 12 (df)
lightly smoked sardines, saltines, house pickles, mustard, caper chimichurri
antipasti / 10 (gf/v)
preserved lemon-harissa olives, turmeric almonds, cauliflower giardinara
…
small plates
roasted carrot hummus / 12
citrus beets, feta, pickled onion, almond dukka, za’tar pita chips
pork schnitzel / 18
breaded pork tenderloin, porcini mushroom gravy, mustard creme fraiche, maple pecan-sage pesto
soup feature / mp
…
entrees
grilled local bone-in pork chop* / 25 (gf)
crispy brussels sprouts, polenta, speck gremolata
mt raised tenderloin / 36
fingerling and mushroom hash, sunshine squash butter, raddichio, buttermilk dressing, rosemary pickled pepper, speck breadcrumb
massaman curry / 22 (gf/v)
beluga lentil, roasted local vegetables, cilantro-mint chutney, kaffir lime-cashew yogurt
add grilled steak* / 12
g.f.b.* / 16
local ground beef, ham, cheddar, garlic aioli, carolina mustard, crispy shallots, brioche bun
salt & pepper frites
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
food
chef’s cheese board / 16
ploughman’s board / 18
artisanal cheese and charcuterie
portuguese sardines / 12 (df)
lightly smoked sardines, saltines, house pickles, mustard, caper chimichurri
antipasti / 10 (gf/v)
preserved lemon-harissa olives, turmeric almonds, cauliflower giardinara
herb fries / 10 (gf)
kennebec potatoes, grana padano, herb oil, bearnaise aioli
cauliflower steam buns / 8 (v)
massaman curry, pickled onion, red pepper, cashew-cilantro raita, korean chili, black salt
pork steam buns / 8 (df)
tamari glazed pork shoulder, cilantro, pickled carrot and onion, chili aioli
caesar / 9
baby romaine, raddichio, torn crouton, grana, cauliflower giardinara
g.f.b.* / 12
local ground beef, ham, cheddar, garlic aioli, carolina mustard, crispy shallot rings, 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 rose / 5
on the rocks, with a twist
suze & tonic / 8
wine
banyan gewurztraminer monterey, ca / 5
pajot sauvignon blanc blend gascogne, fr / 5
mazzei ‘badiola’ sangiovese tuscany, italy / 5
el cipres malbec mendoza, argentina / 5
