Steaks Standbys Stacks Starts
STARTS STANDBYS STEAKS Beef Tallow roasted garlic mashed potatoes, broccolini Cheese and Charcuterie Freshwater Carrot “Fries” a nightly sampling of Buck’s house cured meats, artisan harissa aioli.* 15 cheeses, accompaniments. 24 Rainbow Trout or Walleye Tenderloin (8 oz), 35 wild rice corn cakes, maple roasted baby carrots, huckleberry brown butter with sage. 36 Wild Game Young Greens Rib Eye (14 oz), 39 toasted almonds, apples, radishes, aged balsamic Meatballs vinaigrette. 9 18-Hour New York (12 oz), 37 mushroom caponata, smoked tomato ketchup. 16 Beef Short Rib maple bacon demi, horseradish whipped potatoes, Bison Tenderloin (8 oz), 42 Romaine crispy onion straws. Crispy Fried pickled Flathead cherries, smoked sea salt, honeydew, grilled baby carrots, house made apple sauce. 28 Calamari candied sunflower seeds, feta cheese, blackened sweet chili sauce, lemon aioli.* 15 watermelon vinaigrette.13 Vegetarian Montana Lamb T-Bones (12 oz), 37 Portobello “Pot Roast” (10 oz) Seared Baby Kale roasted vegetables, herbs, vegetable broth, grill bread, Elk Rack , 42 toasted pumpkin seeds, lime caesar dressing, herbed raisin tapenade. 24 Scallops bread crumbs. * 11 Sriracha potato puree, caramelized mango, bacon. 18 Butter Crunch Lettuce Cast Iron Seared Truffle and Garlic grape tomato, red onion, blue cheese dressing, candied Red Deer SIDES bacon, crumbled blue cheese. 12 duck bacon risotto, Brussels sprouts, Montana wild berry Brussels sprouts, duck bacon, parmesan, 14 Tater Tots reduction. 40 Steak fries, fry sauce, 9 Pecorino Romano, baconnaise. 12 Seared foie gras, 15 Top your salad or steak with warm Roasted bone marrow, bread crumbs, caramelized Spicy Boneless Chicken Amaltheia Dairy panko-crusted Pheasant Breast shallots, 13 goat cheese with fennel pollen, 5 chimichurri, prosciutto and creamy feta polenta, shiitake Onion straws, 2 mushrooms, crispy shallots.
[Show full text]