Food Menu
evening / dessert / happy hourEvening Menu
start
chef’s cheese board / 19
ploughman’s platter / 22
half meat, half cheese
warm olives / 10
italian olives, house giardiniera, spiced nuts (gf/vg)
sardines / 12
preserved portuguese sardines, saltines, roasted red pepper tapenade, whole grain mustard (df)
arugula salad / 7sm 13lg
arugula, roasted squash, pickled mushroom, shaved celery, ricotta salata, roasted pumpkin seed, celery seed vinaigrette (gf/v)
bison flank steak salad / 22
bison, spring lettuce, sliced apple, chive, cucumber, gorgonzola dressing, candied hazelnuts (gf)
heart of palm ‘crab cake’ / 15
avocado sea bean cucumber salad, pink peppercorn vinaigrette, fried black chickpea (vg)
fried chicken skewers / 9
alabama white sauce, pickled mustard seeds
steelhead roe potato skins / 12
brie mornay, steelhead roe, fried garlic chips, chive
steamed clams / 16
sweet corn dashi, yuzu, katsuobushi butter, grilled baguette
wagyu tenderloin tartare / 16
black garlic aioli, shaved horseradish, cured egg yolk micro radish, lemon oil, crostini (df)
main
seared monk fish / 38
clams, shrimp, salt cod dumplings, cioppino broth, basil oil, lemon aioli, grilled baguette (df)
black chickpea falafel / 24
seasonal vegetable, green lima bean hummus, cucumber riata, aleppo pepper oil, sumac (gf/df/vg)add grilled bison flank steak* / 12
grilled kurobuta pork chop / 34
braised celery, grilled carrots, fried brussels leaves, vanilla turnip purée, spiced citrus glaze, hazelnut (gf)
braised beef short rib / 32
russet potato gnocchi, roasted brussels sprouts, madeira espagnole, horseradish crème, pine nut gremolata
grilled whitetail short loin / 38
brandy currant foie gras pan sauce, wild mushrooms whipped chèvre potato, tarragon glazed carrots,braised greens (gf)
grilled wagyu beef tenderloin / 42
caramelized carrot purée, sweet potato jojo, grilled broccolini, black garlic henry bain sauce, fennel radish salad
cordova lamb burger / 22
montana lamb patty, ricotta salata, red onion, pickled fennel & cucumber, arugula, lemon pepper aioli, 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
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
chicken piccata / 30
preserved lemon caper sauce, grilled broccolini, pine nut and golden raisin basmati rice, almond and smoked chili romesco
fall fattoush / 28
israeli couscous, curried labneh, roasted squash, beets, yams, and leeks, baby kale, mint, pita croutons, sumac and lemon vinaigretteadd steak* / 12add seared ahi tuna* / 14
chickpea & lentil dal curry / 28
carrot, cauliflower, parsnip, baby kale, long grain rice, cabbage slaw, pickled red onions, cashew raitaadd steak* / 12add seared ahi tuna* / 14
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
