| Ahi Duo |
$13.00 |
Spicy tuna tartare; wasabi crusted and pan-seared tuna with a yuzu vinaigrette. |
| Braised Montana Pork |
$12.00 |
With fresh hollandaise placed on a bacon potato latke and topped with blue crab. |
| Carmelized Onion and Mushroom Tart |
$12.00 |
Topped with duck confit. |
| Housemade Duck Sausage |
$11.00 |
With sage and roasted garlic drizzled with a lavender mustard cream. |
| Pan Seared Fresh Scallops |
$13.00 |
Dusted with fennel pollen and served with a roasted red pepper coulis and fried strozzapretti. |
| House Salad |
$6.00 |
Mixed greens, cucumbers and walnuts tossed in a horseradish vinaigrette, topped with candied beets. |
| Midnight Moon Cheese with Romaine |
$7.00 |
Served with shaved bresaola then dressed with a sauce gribiche. |
| Shaved Fennel |
$7.00 |
With olives, almonds, crumbled ricotta salada and prosciutto tossed with balsamic and olive oil. |
| Soups of the Day |
$8.00 |
changes daily |
| Beef Two Ways |
$31.00 |
Grilled beef loin and a slowly braised selected cut served with semolina 'gnocchi' and cauliflower tossed in a pancetta vinaigrette. |
| Broiled Miso Marinated Black Cod |
$25.00 |
Served with soba noodles in a brandy soy reduction. |
| Delicata Squash and Ricotta Filled Agnolotti |
$22.00 |
Sage brown butter, topped with freshly shaved pecorino toscano. |
| Free Range Veal Osso Buco |
$27.00 |
Slow cooked with fennel and served with risotto mailanese and fresh gremolata. |
| Grilled Missoula Raised Lamb |
$29.00 |
Marinated with mint and garlic, served with a crisp lamb ravioli and accented with a sake-vanilla bean-mint infusion. |
| Grilled Porcini Dusted Bison Tenderloin |
$34.00 |
Topped with cambozola cheese over a bacon and winter squash hash, finished with a madeira green peppercorn reduction. |
| Montana Raised Duck Breast |
$27.00 |
With carmelized root vegetables and a fig cognac. |
| Pork Marsala |
$24.00 |
Local pork medallions sauteed with shallots and grapes, served with an orzo mac and cheese. |
