2014 EARLY SPRING MENU
RESERVATIONS
406-541-0752

515 S. Higgins Ave.
Missoula, MT 59801 (Map)
(Main floor in the historic 
Crystal Theater building)



Open Every Night @ 5pm




GLOBAL TRAVELER - GREECE

MEZETHES an assortment platter of Greek-inspired small bites to share with the whole table  gd     14 ~


EAST ASIA

SKEWERED BEEF TENDERLOIN with spicy Togarashi sauce on sesame-encrusted rice block (JAPAN) House Favorite! G,D     9.50
KHUA KHAO rice stir-fried with blue crab, sugar snap peas & very spicy Thai green chile sauce, finished with a local egg sunny-side-up, crushed peanuts, green onions & fresh cucumber (CAMBODIA)  D       9.50
ISAAN STEAK SALAD marinated beef shoulder tender, grilled then sliced thin over fresh herbs, citrus supremes & hearty greens tossed in lemongrass-Thai chili dressing; finished with crispy shallots & toasted rice powder (THAILAND) G,D       9.50


MAGHREB & THE LEVANT
HUMMUS Traditional Syrian style with tahini; GDV  3.50
OLIVE MEDLEY with Harissa & preserved lemons GDV 3.50
AL TAGINE spiced lamb and beef meatballs with Ras el Hanout & parsley, slow cooked in rich tomato sauce with cinnamon, onion, paprika & green olives; topped with oven fried egg & fresh herbs (MOROCCO) GD     8.00

EUROPE
ARTISANAL CHEESES daily assorted selection of fine cheeses (FRANCE)  G    4 ~
PORK SCHNITZEL with lemon, upon decadent cognac-cream sauce (AUSTRIA) House Favorite!    9.25
SEASONAL MUSHROOM SAUTEE in garlic, sherry, butter & fresh herbs; with crispy leeks served on grilled bread (FRANCE) House Favorite! gdv     9.50
GRAVLAX house-cured Copper River salmon, capers, red onion, cucumber, grapes & endive in lemon-dill dressing (NORWAY) G        9 ~
CHICKEN TIKKA MASALA tender chunks of all-natural Red Bird Farms chicken thighs marinated in yogurt & Garam Masala, simmered in rich coconut, tomato & ginger sauce; with garlic naan (UNITED KINGDOM)  G       8 ~

NORTHERN MEDITERRANEAN
GALICIAN PIE buttery & flaky pastry crust stuffed with slow-cooked shredded pork, finished with olive-orange gremolata (SPAIN)     10 ~
COUVE FLOR cauliflower florets crisped in extra virgin olive oil served over frisee, tossed with pickled mustard seeds, apples, raisins & caramelized shallot-sherry vinaigrette (PORTUGAL)   GDV   7 ~
ASPARAGOSALATA oven-blistered asparagus, sun-dried tomato, charred spring onions, Valbreso feta, fresh oregano, crispy chick peas & candied Kalamata olives tossed in red-wine vinaigrette (GREECE)   Gdv   7 ~
FALAFEL crispy chickpea fritter with chilies & fresh herbs over roasted red pepper-goat cheese puree (LEBANON)   GdV   6 ~

CENTRAL ASIA 
KID NU GOSHT slow-braised Bitterroot lamb in Garam Masala coconut curry & with cashews & basmati rice (NEPAL) House Favorite! G     10.25
MASOOR DAHL thick curried stew of red lentils, coconut & kefir lime leaves, with grilled naan & seasonal chutney (INDIA) BEST OF 2013!  gdv     7.25
TORTITAS DE QUINOA crispy fritters of melty queso, crispy quinoa, black bean & kale, with smoky tomato-red chile sauce & fresh crèma (PERU)    
  6 ~
PELMYNI shredded beef & mushroom dumplings sautéed in smoked paprika butter, with horseradish & sour cream (RUSSIA)    
  8.50
BHINDI PANEER MASALA a spicy & aromatic Curry with okra, tomatoes, eggplant simmered with fresh house made paneer cheese, served over spiced basmati rice (INDIA) 
G
     8.00


THE AMERICAS
CRAB DIP with sherry & cheese: Chesapeake style; with gluten free crackers (NORTHEASTERN USA) House Favorite!  G       9.50
TRUFFLE FRIES house-cut Kennebeck potato fries tossed in Oregon truffle-salt; served with artichoke-lemon aioli (OREGON) 
GDV  
     6.50

KANSAS CITY STYLE RIBS from White Marble Farms rubbed with spices, smoked then slow cooked, a quick sear on the grill and a dunk in Stacy-Jo's secret recipe BBQ sauce; served with vinegar-mustard slaw (MISSOURI, USA)   
GD
  10 ~

SWEETS
MANGO HABANERO SORBET (FRANCE) House Favorite!  GDV 4 ~
BAKED CALZONE filled with chocolate ganache, raspberries & cream cheese, tossed in thyme-sugar & served with berry sauce (HINGHAM, MA)  House Favorite!  V  7~ 
SCOTTISH TOFFEE CAKE spiced date cake served warm, drenched in toffee spiked with whiskey, finished with fresh whipped cream (SCOTLAND)   V   7.25
MEXICAN CHOCOLATE TORTE cinnamon & almond infused flourless dark chocolate cake with a hint of red chile, topped with coffee liquer-whipped cream (MEXICO)  
G,V
   7.50
CROSTADA DI FRAGOLA E FICO preserved strawberries & figs wrapped in a delicate almond pastry crust & served warm with sweet balsamic-rosemary reduction & Big Dipper cardamom ice cream  (MEXICO)  
d,V
     7.50
 
Wine Menu
REDS
Malbec, Susana Balbo, Mendoza, Aregentina* ~ 11.75 ~ 46.00 
Ripasso Valpolicella, Bussola, Superiore, Italy ~ 11.25 ~ 44.00
Pinot Noir, Yamhill Reserve, Yamhill Valley Vineyards, Yamhill Valley, Oregon ~ 11.00 ~ 43.00
Cotes-Du-Rhone, E. Guigal, Rhone Valley, France ~ 10.00 ~ 39.00 
Old Vine Zinfandel, Plungerhead, Dry Creek Valley, California ~ 9.75 ~ 38.00
Shiraz/Mouvedre, Mischief Maker, Black Pearl Wines, Paarl, South Africa ~ 9.50 ~ 37.00
Carignan/Grenache, Onix, La Vilella Alta, Priorat, Spain ~ 9.25 ~ 36.00
Cinsault/Syrah/Cabernet Sauvignon, Musar Jeune, Bekaa Valley, Lebanon ~ 8.25 ~ 32.00
Port Blend (TN/TR/TF/TB), Crasto, Quinto do Crasto, Douro Valley, Sabrosa, Portugal ~ 9.00 ~ 35.00
Malbec, Felino, Paul Hobbs, Lujan de Cuyo, Mendoza, Argentina ~ 9.00~ 35.00
Tempranillo Crianza 2008, Antano, Garcia Carrion, Rioja Spain ~ 8.75 ~ 34.00
Merlot, Paso Creek, Paso Robles, Sonoma, California * ~ 8.50 ~ 33.00
Local Field Blend/Cab Sauv, Farm Dog, Ten Spoon, missoula, Montana* ~ 8.50 ~ 33.00
Chianti w/ Sangiovese/Canaiolo/Malvasia Nera, Poggio Vignoso, Chianti, Tuscany, Italy ~ 8.50 ~ 33.00
Cabernet Blend (7 varietals), misSOULa, Misoula Winery, Missoula MT ~ 7.75 ~ 30.00
Syrah, Sixth Sense, Michael & David Phillips, Lodi, California* ~ 7.50 ~ 29.00
Cabernet Sauvignon, Hess Select, North Coast, California* ~ 7.25 ~ 28.00
Malbec, Durigutti, Mendoza, Argentina ~ 7.00 ~ 27.00
Pinot Noir, Sean Minor, Central Coast, California ~ 7.00 ~ 27.00
Carmenere, Nuevo Mundo, Maipo Valley, Chile* ~ 5.75 ~ 22.00
Garnacha, Honoro Vera, Calatayud, Spain ~ 5.25 ~ 20.00


*Organic, or grown according to sustainable agricultural practices 


WHITES

Riesling Kabinett, Monchof, Urzig Wurzgarten, Mosel, Germany ~ 11.25 ~ 44.00
Sauvignon Blanc, Minet, Vieilles Vignes, Pouilly Fume, Loire, France ~ 11.00 ~ 43.00
Gavi, Palladino, Cortese di Gavi, Piedmont, Italy* ~ 10.00 ~ 39.00
Chardonnay, Cru, Monterey, California ~ 9.50 ~ 37.00
Sparkling Prosecco Superiore, Sommariva, Conegliano Valdobbiadene, Veneto, Italy ~ 8.50 ~ 33.00
Moschofilero, Boutari,Mantinia, Greece ~ 8.00 ~ 31.00 
Gewurztraminer Blend (5 varietals),Gentil, Hugel, Alsace, France ~ 7.75 ~ 30.00
Albarino, Laxas, Rias Baixas, Spain ~ 7.50 ~ 29.00
Pinot Gris, King Estate, Lorane Valley, Oregon ~ 7.25 ~ 28.00
Sauvignon Blanc, Unique, Loire, France ~ 7.00 ~ 27.00
Sparkling Cava Brut Reserva, Gran Gesta, Sant Saduuni D'Anoia, Cava, Spain ~ 7.00 ~ 27.00
Garganaga/Chardonnay, Anselmi, San Vincenzo, Soave, Veneto, Italy ~ 6.75 ~ 26.00
Rosé of Malbec, Fabre-Montmayou, Mendoza, Argentina ~ 6.50 ~ 25.00
Chardonnay, Rickshaw, Banshee Wines, Napa, California ~ 6.50 ~ 25.00
Riesling, Notebook, Columbia Valley, Washington ~ 5.50 ~ 21.00
Chenin Blanc, Indaba, Western Cape, South Africa ~ 5.25 ~ 20.00

*Organic, or grown according to sustainable agricultural practices 

         

DESSERT WINES

Late Harvest Zinfandel, Dashe, Dry Creek Valley, Oakland, CA (Red, 2oz glass) ~ 7.50 ~ 54.00
Late Harvest Malbec, Susana Balboa, Mendoza, Argentina (Red, 2oz glass) ~ 7.00 ~ 49.00 
Late Harvest Torrontes, Tardio, Santa Julia, Mendoza, Argentina* (White)(3oz) ~ 6.00 ~ 22.00
Moscato d'Asti, Saracco, Piedmont, Italy (White)(4oz) ~ 5.00 ~ 28.00

*Organic, or grown according to sustainable agricultural practices 



Connoisseur's List
REDS
Carignan, Amplus, 2007, Santa Ema, Cachapoal Valley, Chile ~ 51
Cab Sauv/Cannanou, Tanca Farra, 2006, Sella Mosca, Alghero, Sardinia, Italy ~ 52
Cab Sauv/Cab Franc/Petit Verdot, Chateau Aney, 2009, Haute-Medoc, Bordeaux, France ~ 53
Cab Sauv/Merlot/Sangiovese, Super Tuscan, Le Sughere, 2009, Franssinello, Tuscany, Italy ~ 53
Cab Sauv/Carmenere, Bradisismo, 2008, Inama, Verona, Veneto, Italy ~ 54    
Zinfandel, JC Cellars, 2008, Iron Hill, Sonoma, California ~ 55
Tempranillo, La Granja, 2000, Alejandro Fernandez, Zamora, Spain ~ 57
Pinot Noir, Couloir, 2010, Londer Vineyard, Anderson Valley, Santa Rosa, California ~ 60     
Areni Noir, Karasi, 2011 Zorah, Rind Armenia ~ 61
Nebbiolo, Gattinara, Mauro Franchino, 2004, Piedmont, Italy ~ 63
Syrah/Mazuelo/Garnacha, Mas de Can Blau, 2009, El Masroig, Montsant, Spain ~ 65
Chianti Classico Riserva, Sangiovese Cellole 1999, DOCG, San Fabiano Calcinaia, Tuscany, Italy ~69
Cab Sauv/Carignan/Cinsault/Grenache, Chateau Musar, 2001, Gaston Hochar, Bekaa Valley, Lebanon ~ 72 
Cabernet Sauvignon/Grenache, Pasanau, 2006, Priorat, Spain ~ 74
Chateauneuf du Pape GSM, Xavier, 2007, Xavier Vignon, Rhone, France ~ 76
Tempranillo, Flor de Pingus, 2006, Dominio, Ribera Del Duero, Castilla y León, Spain ~ 95
Cabernet Sauvignon/Merlot, Super Tuscan, Petra, 1999, Suvereto, Tuscany, Italy ~ 99


WHITES
Sparkling Rose, Cerdon, La Cueille, Vin de Bugey, France ~ 47
Sauv Blanc/ Semillon (Bordeaux Blend), Chaleur Estate, 2011, Woodinville, Washington, USA ~ 51
Sauv Blanc, Saget, 2008, Le Domaine Saget, Pouilly Fume, France ~52
Chardonnay, Neyers, 2012, Carneros District, California, USA ~ 53
White Merlot, Bianco Rovere, 2001, Brivio, Medrisio, Ticino, Switzerland ~ 59
Sparkling Brut Excellence, Gosset, NV, Champagne, Franc ~ 63
Obaideh/Merwah, Chateau Musar, 2003, Gaston Hochar, Bekaa Valley, Lebanon ~ 65 
Sparkling Brut, Stocker, Cantina Spumanti Terlano, Alto Adige, Italy ~ 79 





G = Gluten Free
g = gluten free upon request

D = Dairy Free
d = dairy free upon request

V = Vegan
v = vegan upon request 

vegetarian
[may include dairy but no meat]