Menu

THE JÜNIPER
Montgomery Distillery Whyte Laydie Gin, fresh blueberries, house-made mint simple syrup & lime juice.

PINEAPPLE BASIL OLD FASHIONED
Headframe Spirits Neversweat Bourbon, basil pineapple, bitters.

PEDRO CONEJO
Bozeman Spirits Reposado Agave, Ancho Reyes, spicy carrot juice, lemon.

Tapas

ENBÄR FRIES
Hand-cut and double fried, with truffle and parmesan. Served with two dipping sauces: Bacon aioli, bistro sauce, chipotle ketchup, honey mustard, scallion aioli, or habanero bacon jam.

FRIED ARTICHOKES
Hand breaded artichoke hearts lightly fried and served with lemon aioli.

FLATBREAD
Crisp flatbread topped with elote corn mix, tajin, jalapeño crema, and queso fresco.

PESTO BURRATA
Pesto stuffed burrata, roasted cherry tomatoes, garlic, and olive oil. Served with toast points.

BRUSCHETTA PLATTER
Tomato bruschetta, olive tapenade, balsamic and oil. Served with toast points.

SMOKED SALMON RILLETTES
House made smoked salmon rillettes dip. Served with toast points.

PORK BELLY BITES
Cured and roasted pork belly, lightly fried and tossed in honey sriracha sauce.

Salads & Soup

CAESAR SALAD
Fresh romaine, house-made Caesar dressing, croutons and parmesan. Add chicken, shrimp, steak or salmon for extra.

CHOPPED BLT SALAD
Iceberg lettuce, bacon, tomatoes, blue cheese crumble, green onions, and balsamic glaze. Add chicken, shrimp, steak or salmon for extra.

SOUTHWEST SALAD
Fresh romaine, corn, black beans, tomatoes, jalapeños, green onions, and bell peppers. Add chicken, shrimp, steak or salmon for extra.

GREEN CHILI PORK STEW
Rustic soup with pork, green chilies, hominy, and onions in savory stock.

CORN CHOWDER
Creamy corn soup with bacon, onion, and celery.

CHILI
Hearty craft chili with pork, beef, beens, onions and peppers.
Make it loaded +1

TOMATO SOUP
Scratch made creamy tomato soup.

Entrées

RIBEYE STEAK
Chargrilled 14 oz beef ribeye steak with rosemary butter finish and choice of two sides. Served with side salad and bread.

BASEBALL STEAK
Chargrilled 8 oz prime beef baseball steak finished with rosemary butter and choice of two sides. Served with side salad and bread.

BISON TENDERLOIN
Chargrilled 10 oz bison steak with with choice of two sides. Served with side salad and bread.

HONEY SIRACHA SALMON
Pan seared salmon steak basted with honey sriracha sauce and served over brown rice and sautéed squash. Served with salad and bread.

CALABRIAN SHRIMP PASTA
8 large shrimp tossed in Calabrian scampi sauce with pasta. Served with a side salad and bread.

STUFFED POBLANO
Poblano pepper stuffed with chicken and cheese, smothered in green sauce and quest fresco. Served with house black beans.

SHRIMP & GRITS
Cheesy poblano pepper grits and 8 sautéed shrimp.

Cabernet Sauvignon

HEDGES. COLUMBIA VALLEY
OMEN, CALIFORNIA
LA MANO DERECHA, ARGENTINA
FORCE & GRACE, PASO ROBLES
JOSEPH CARR, PASO ROBLES
ROUTESTOCK, NAPA VALLEY
MY FAVORITE NEIGHBOR, PASO ROBLES
STAG’S LEAP WINERY, NAPA VALLEY

Red Blend

LEVIATHAN, CALIFORNIA
TRUJILLO MADELYN, NAPA VALLEY
ORIO, BOLGHERI, ITALY
GRAVES ROUGE, BORDEAUX
CUNE, RIOJA
HEDGES, RED MOUNTAIN
STAG’S LEAP WINERY, INVESTOR’S RED, NAPA
LA HAUTE CUVEE, HEDGES, RED MOUNTAIN

Merlot

ROMBAUER, NAPA VALLEY
BOOMTOWN, WASHINGTON
SEA OF TRANQUILITY, COLUMBIA VALLEY
PINOT NOIR
FOURNIER, FRANCE
ST FRANCIS, SONOMA VALLEY
BROWNE, WILLAMETTE VALLEY

Malbec

MONTES, ARGENTINA
CLOS TROTELIGOTTE, CAHORS, FRANCE
NORTON, ARGENTINA

Other Reds

TRES PICOS GARANCHA, SPAIN
CRISTIA, GRENACHE, COTES DE RHONE
OMEN, BARBERA, CALIFORNIA
CASALI DEL BARONE, NEBBIOLO, PIEDMONT
HEDGES, “LES GOSSES”, SYRAH, RED MOUNTAIN
ELQUI, SYRAH, CHILE