스코티즈 테이블

Your server will inform you of today's soup

Scott's truly perfected rendition of the classic

Pears, apples, carrots, candied walnuts, blue cheese, sesame-orange vinaigrette

Toasted almonds, roasted beets, basil-mustard vinaigrette

Grilled chicken breast, roasted beets, spinach, lentils, carrots, chevre, cashew vinaigrette

Albacore tuna, spinach, romaine, tomato, banana peppers, toasted almonds, capers, asiago cheese, parsley, lemon, white wine balsamic, olive oil, and lemon vinaigrette

4oz pan seared wild Alaskan salmon, romaine, quinoa, fennel, celery, feta cheese, caper berries, tarragon vinaigrette, and toast points

Your server will inform you of today's pasta

Ox Bow beef burger, farm house roll, lettuce, tomato, onion, house-cut fries. Vegetarian option available

Roasted turkey breast, bacon, cheddar, havarti, lettuce, tomato, garlic mayonnaise, Birdman bread, house salad

Pork shoulder confit, chicken liver pate, cilantro, pickled onions, carrots, jalapenos, siracha aioli, Le Petit baguette, house salad

Roast beef, caramelized onions, herbed cheese spread, garlic-horseradish aioli, Le Petit baguette, house-cut fries, au jus

Albacore tuna, Swiss cheese, Birdman bread, white salad, balsamic lemon vinaigrette

Grilled chicken breast, yellow pepper, Havarti, tomatoes, truffled romaine, garlic mayonnaise, Le Petit Big Bird bread, house salad

Pan seared kale, hummus, quinoa, dried cherries, cashews, avocado, cashew vinaigrette

Your server will inform you of today's feature

Served with bacon lardons, dijon crème fraiche and apple cider reduction

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

House-made chicken liver pate, bresaola, coppa and sopressata. With olive tapenade, whole grain mustard, house pickles, seasonal jam and toast points

Danish blue cheese mousse, hummus, olive and pepper tapenade, marinated carrots, curried peach chutney and local feta cheese. Served with grilled pita

Penn Cove mussels served in a classic white wine-butter sauce. Served with house-made fries and malt vinegar aioli

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)

Pan-seared diver scallops served on a sugar snap pea puree with marinated carrots, house-smoked bacon lardons and pickled huckleberries

Scott's truly perfected rendition of the classic

Pears, apples, carrots, candied walnuts, blue cheese sesame-orange vinaigrette

Grilled wild prawns, shaved carrots, sugar snap peas, cilantro and fried wontons served on rice noodles with a tamari, peanut and sesame vinaigrette

Goat cheese, cucumbers, radishes, snap pea and lentils served over organic spinach and dressed with roasted red pepper vinaigrette

Toasted almonds, roasted beets, basil-mustard vinaigrette

Local chicken breast, pan seared and served with maple-squash puree, root vegetable rissole, goat cheese and brandied Flathead cherry sauce

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

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

Grilled lamb sirloin served over Israeli couscous with seasonal vegetables. Topped with chermoula, pickled shallots, and a spiced plum and red wine reduction

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

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)

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

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)

Wild caught prawns served over jalapeno cheddar grits with Etoufee and southern style collards with bacon

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

7oz Ox Bow grass-fed beef burger served on Bernice's farmhouse bun with house-made fries and traditional accompaniments