This bistro provides a sleek backdrop for upscale Mediterranean fare spotlighting local ingredients.
4.4 – 319 reviews $$$ • Bistro
Menu
| Brunch | |
| Greens | |
| White Salad* Shaved fennel, arugula, romaine, parsley, parmesan and asiago cheese, apples with toasted baguette, 2 poached eggs, truffle oil |
$11.00 |
| Ivy Greens Seared greens, fried potatoes, smoked paprika aioli |
$10.50 |
| Mixed Greens Toasted almonds, roasted beets, basil-mustard vinaigrette |
$7.50 |
| Savory | |
| Shakshuka* Two poached eggs served in a sauce of caramelized onions, roasted red pepper, tomatoes, cumin, paprika and chili flakes. Topped with local feta cheese and cilantro. Served with toast and spicy seared kale |
$12.00 |
| Ike’s Omelet* 3 eggs, mushrooms, spinach, goat cheese, paprika aioli, toast. Served with fried potatoes |
$11.00 |
| Chef’s Omelet* Your server will inform you of today’s omelet |
|
| Chicken Waffle Sandwich* Deep-fried buttermilk brined chicken breast on a cheddar bacon chive waffle with tomato, bacon, arugula, maple mustard sauce. Mixed greens salad |
$15.00 |
| Cerdo Con Mole* Confit pork shoulder, fried grits, mole, Pico de gallo, avocado, cilantro and two over-easy eggs |
$14.00 |
| Chicken Fried Steak* Bacon gravy, fried potatoes, tomato aioli, over-easy egg |
$13.00 |
| The 131* Maple sage sausage, scrambled egg, roasted onions, basil sriracha aioli and sharp cheddar on toasted birdman |
$11.00 |
| The Benedict* Rotating weekly special. Your server will inform you of today’s selection |
|
| The Burger* Ox Bow grass-fed beef burger served with house-made fries and traditional accompaniments |
$15.00 |
| Veggie Potatoes Oven-roasted and fried, seasonal vegetable, cheddar cheese, sprouts. Served with basil sriracha aioli |
$9.00 |
| Sweets | |
| Pancakes Blueberries, brown butter and maple syrup, whip cream |
$9.00 |
| Granola Extraordinaire Katie’s almost famous granola layered with fresh fruit, blueberry compote, organic honey yogurt, mixed nuts, goji berries, coconut and hemp and pumpkin seeds |
$10.00 |
| Sides | |
| Chocolate-Pecan-Cinnamon Toast | $3.00 |
| Seared Greens | $7.00 |
| Fried Potatoes | $5.00 |
| 2 Eggs* | $3.00 |
| Brown Sugar and Maple Bacon (2 Slices) | $3.00 |
| House Made Maple-Sage Sausage Patty* | $3.00 |
| Dinner | |
| Appetizers | |
| Fried Brussels Sprouts and Cauliflower Served with bacon lardons, dijon crème fraiche and apple cider reduction |
$14.00 |
| Beets Roasted beets served over cashew-pistachio butter. Arugula salad with fennel, Cara Cara oranges, goat cheese and citrus vinaigrette. Finished with an orange-beet reduction |
$11.00 |
| Charcuterie* House-made chicken liver pate, bresaola, coppa and sopressata. With olive tapenade, whole grain mustard, house pickles, seasonal jam and toast points |
$15.00 |
| Mezza Danish blue cheese mousse, hummus, olive and pepper tapenade, marinated carrots, curried peach chutney and local feta cheese. Served with grilled pita |
$13.00 |
| Mussels and Fries Penn Cove mussels served in a classic white wine-butter sauce. Served with house-made fries and malt vinegar aioli |
$15.00 |
| Cheese Plate* A trio of artisan cheeses served with fruit compote, smoked and candied nuts, fresh fruit and toast points (Your server will inform you of today’s selection) |
$14.00 |
| Scallops* Pan-seared diver scallops served on a sugar snap pea puree with marinated carrots, house-smoked bacon lardons and pickled huckleberries |
$14.00 |
| Salads | |
| Caesar* Scott’s truly perfected rendition of the classic |
$8.00 |
| Spinach Salad Pears, apples, carrots, candied walnuts, blue cheese sesame-orange vinaigrette |
$9.00 |
| Rice Noodle Salad* Grilled wild prawns, shaved carrots, sugar snap peas, cilantro and fried wontons served on rice noodles with a tamari, peanut and sesame vinaigrette |
$13.00 |
| Warm Lentil Salad Goat cheese, cucumbers, radishes, snap pea and lentils served over organic spinach and dressed with roasted red pepper vinaigrette |
$10.00 |
| Mixed Greens Toasted almonds, roasted beets, basil-mustard vinaigrette |
$7.00 |
| Entrees | |
| Chicken Breast* Local chicken breast, pan seared and served with maple-squash puree, root vegetable rissole, goat cheese and brandied Flathead cherry sauce |
$28.00 |
| Grass Fed Beef * Grilled chef-select cut of regional beef served over fried Yukon potato spheres with truffle-thyme aioli and seared greens. Topped with roasted mushroom conserva and chimichurri |
$32.00 |
| Local Pork Chop* Grilled and served over a cornmeal pancake with roasted red pepper puree and grilled asparagus. Topped with roasted garlic aioli and pineapple-cherry pepper chutney |
$28.00 |
| Local Lamb* Grilled lamb sirloin served over Israeli couscous with seasonal vegetables. Topped with chermoula, pickled shallots, and a spiced plum and red wine reduction |
$31.00 |
| Pasta Abruzzi* House-made pasta served with local braised beef and pork ragout. Topped with house-made Italian sausage, Parmigiano Reggianno cheese and red chili flakes. Finished with basil pesto and herb oil |
$27.00 |
| Polenta Pan-fried polenta served over roasted pepper-cashew crema with seared kale, grilled asparagus, blistered cherry tomatoes, and mushroom and red pepper confit. Topped with olive tapenade, marinated local feta, and dressed greens (vegan upon request) |
$26.00 |
| Cioppino* A stew of wild prawns, mussels, clams and seasonal fish simmered in a tomato, onion, garlic, white wine- herb broth. Served over seasoned rice and finished with roasted garlic, lemon and paprika aioli |
$28.00 |
| Risotto Slow cooked Arborio rice with sautéed seasonal vegetables, cherry tomatoes, roasted mushroom medley. Served over caramelized fennel and orange puree and topped with Parmigiano Reggianno and dressed arugula (Vegan upon request) |
$28.00 |
| Shrimp and Grits* Wild caught prawns served over jalapeno cheddar grits with Etoufee and southern style collards with bacon |
$28.00 |
| Beef Duo Classic* Braised local beef with rosemary-balsamic jus. Served alongside chef’s select cut topped with Montgomery whiskey, cherry pepper-blue cheese sauce. Paired with Asiago mashed potatoes and seared greens |
$29.00 |
| Local Beef Burger* 7oz Ox Bow grass-fed beef burger served on Bernice’s farmhouse bun with house-made fries and traditional accompaniments |
$15.00 |
| Lunch | |
| Soup and Salad | |
| Chicken Salad* Grilled chicken breast, roasted beets, spinach, lentils, carrots, chevre, cashew vinaigrette |
$14.00 |
| Tuna Salad* Albacore tuna, spinach, romaine, tomato, banana peppers, toasted almonds, capers, asiago cheese, parsley, lemon, white wine balsamic, olive oil, and lemon vinaigrette |
$13.00 |
| Wild Alaskan* 4oz pan seared wild Alaskan salmon, romaine, quinoa, fennel, celery, feta cheese, caper berries, tarragon vinaigrette, and toast points |
$15.00 |
| Entrees | |
| Seasonal Pasta Your server will inform you of today’s pasta |
|
| Scotty’s Burger* Ox Bow beef burger, farm house roll, lettuce, tomato, onion, house-cut fries. Vegetarian option available |
$15.00 |
| Turkey Club* Roasted turkey breast, bacon, cheddar, havarti, lettuce, tomato, garlic mayonnaise, Birdman bread, house salad |
$12.00 |
| Bahn Mi* Pork shoulder confit, chicken liver pate, cilantro, pickled onions, carrots, jalapenos, siracha aioli, Le Petit baguette, house salad |
$13.00 |
| Beef Dip* Roast beef, caramelized onions, herbed cheese spread, garlic-horseradish aioli, Le Petit baguette, house-cut fries, au jus |
$13.00 |
| Tuna Melt* Albacore tuna, Swiss cheese, Birdman bread, white salad, balsamic lemon vinaigrette |
$12.00 |
| Grilled Chicken Sandwich* Grilled chicken breast, yellow pepper, Havarti, tomatoes, truffled romaine, garlic mayonnaise, Le Petit Big Bird bread, house salad |
$12.00 |
| Greens and Beans Pan seared kale, hummus, quinoa, dried cherries, cashews, avocado, cashew vinaigrette |
$14.00 |
| Market Sandwich Your server will inform you of today’s feature |
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… View more
Contact Scotty’s Table
Address: 131 S Higgins Ave p3, Missoula, MT 59802
Phone: (406) 549-2790
Website: http://scottystable.net/
Hours
| Saturday | 9:30AM–1:30PM, 5–9PM |
| Sunday | 9:30AM–1:30PM, 5–9PM |
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 11:30AM–2PM, 5–9PM |
| Thursday | 11:30AM–2PM, 5–9PM |
| Friday | 11:30AM–2PM, 5–9PM |
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