Appetizers

Fresh Shucked Oysters

Herbal Mignonette, Dill | 5 each

Sautéed Pink Shrimp

Confit of Tomato, Preserved Lemon, Saffron, Petite Basil, Borgo | 14

Sweet Sesame Smoked Bison Carpaccio

Kim Chi, Wasabi Vinaigrette | 18

Montana Trout Culture Smoked Croquette

Tomato and Ginger Sofrito, Rhubarb Marmalade | 12

Local Cheese Plate

Chef’s Assortment, Crostini, Accoutrement | 18

Soup & Salad                                                          

Soup du Jour | 9

Petite Salad

Streamline Farms Buttercrunch Lettuce, Tomato, Onion

Choice of Dressing: Ranch, Balsamic, or Cabernet and Rosemary Vinaigrette | 8

Baby Beets and Peas                                                                 

Pea Shoots, Crème Fraiche, Dill and Roasted Garlic | 12

Entrées

Opah                                                                                              

Flame Grapefruit, Fennel, Lemon Thyme | 36

Morel and Goat Cheese Agnolotti                                                                                

Basil and Black Truffle | 28

Pan Roasted Duck Breast                                                                        

Rattlesnake Beans, Cepes, Duck Fat, Plum and Juniper | 38

Grilled Quail                                                                                                    

Roasted Baby Onions, Savory Cracked Kamut, Flathead Cherry and Basil | 32

Pan Roasted Filet of Beef                                                                                    

Garlic Potatoes, Grilled Swiss Chard, Black Garlic Jus | 50

Grilled Pork Loin Chop                                                              

Golden Fingerling Potatoes, Braised Collards, Ham Jus | 34

Pan Roasted Elk Loin                                                                

Garlic Scapes, Truffled Turnip, Pickled Chanterelles | 60

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.*