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Reservations:  406-541-0752
Open Every Day @ 5pm



2013 Mid-Autumn Menu

G = Gluten Free      g = gluten free upon request (total count 21!)
D = Dairy Free      
d = dairy free upon request (total count 15!)
V = Vegan      
v = vegan upon request (total count 10!)
vegetarian [includes dairy but no meat] (total count 15!)


SILK ROAD STANDARDS  (14.50~platter)
Hummus Traditional Syrian style with tahini; GDV  3.50
Olive Medley with Harissa & preserved lemons GDV 3.50
Daily Selections of Cured Meats or Artisanal Cheeses G   4 ~ each

CHILLED
     
Tuna Poke classically with sesame, tamari, ginger, scallions served with nori crisp (HAWAII)  GD       10.75
Date & Orange Salad on crispy winter greens tossed in saffron vinaigrette, topped with candied almonds (MOROCCO) GDV      6.50
Winter Panzanella roasted winter squash, grilled onion, sun-blushed tomatoes, oil-cured olives, crispy chickpeas, fresh herbs & foccacia finished with balsamic syrup and chèvre (ITALY) gdv     7.25
    
PLAYING WITH FIRE
Skewered Beef Tenderloin with spicy Togarashi sauce on sesame-encrusted rice block (JAPAN)  House Favorite! GD     9.50
Crab Dip with sherry & cheese: Chesapeake style; with gluten free crackers (NORTHEASTERN USA) House Favorite!  G       9.50 ~
General Tsam's Chicken  tender chicken battered & sautéed in Togarashi spice, oranges, peppers & broccoli (HUNAN, CHINA)  BEST OF 2012!  GD       9 ~
Ethiopian Duck Crêpe pan-seared duck breast rubbed with Berberé, onion & garlic, with ye'abesha gomen (spicy braised greens) & housemade injera crêpe (ETHIOPIA) G   12.00
Capesante al Forno butter-poached bay scallops, pancetta, pomegranate, sage, wild mushrooms, marsala & Dukkah stuffed into grilled rounds of delicata squash; finished with pomegranate seeds & crispy sage (ITALY)       11.75

ONCE UPON A .... GRAIN 
Kid Nu Gosht slow-braised Bitterroot lamb in Garam Masala-coconut curry & with cashews & basmati rice (NEPAL) House Favorite! G     10.25
Fried Ravioli made from fresh pasta stuffed with lemony-ricotta, goat cheese & herbs, served with arugula-pepita sauce (PIEDMONT)       8.25
Ragu di Capro locally raised goat braised overnight in rich red wine sauce, sautéed with house-made pappardelle noodles, torn parsley, mint & Romano (ITALY) 11.75
Bringhe Paella of chorizo, mussels & chicken with short grain rice, coconut milk & mild yellow curry; finished with heirloom tomato coulis and crispy garlic (PHILIPPINES) GD  11.25

CRISPY
Pork Schnitzel with lemon, upon decadent cognac-cream sauce (AUSTRIA) House Favorite!    9.25
Creole Fries house-cut potatoes tossed in Berberé-salt, served with Creole remoulade (NEW ORLEANS) GDV     6.50
Samgyeopsal (Sam-ghee-Op-saal) Five Spice-dusted pork belly seared crisp, served with haystack turnips, sweet soy & figs (CHINA) gD     9.50

FROM THE GARDEN
Grilled Pear with hazelnuts, baby greens & bleu cheese drizzled with a sultry honey-harissa vinaigrette (PERSIA)   Gdv   7.75
Empanada de Betabel roasted local beets, grilled corn, queso & kale in masa harina crust; served with walnut cream sauce (OAXACA   8.00
  Seasonal Mushroom Sauté in garlic, sherry, butter & fresh herbs; with crispy leeks served on grilled bread (FRANCE) House Favorite! gdv     9.50
Spicy Garlic Eggplant wok-fried in sesame oil, ginger, garlic, Togarashi & black rice vinegar; over steamed sushi rice, sweet soy & crispy bok choy (JAPAN) BEST OF 2012!  GDV     7 ~

SWEETS
Mango Habañero Sorbet (FRANCE) House Favorite!  GDV 4 ~
Going Bananas! rice flour-batter fried bananas lightly spiked with ginger, finished with cinnamon-orange-palm sugar syrup over coconut ice cream (JAPAN) Gdv     8.50 ~
Fried Calzone filled with thyme-infused chocolate ganache, raspberries & cream cheese, tossed in sugar & served with berry sauce (HINGHAM, MA)  House Favorite!    7~ 
Blackberry Pot de Crème  blackberry-infused dark chocolate custard topped with fresh whipped cream dusted with vibrant strawberry powder & almnd tuille (FRANCE)  G   7.25 ~
Spiced Pumpkin Crème Brûlée vanilla custard infused with local fresh pumpkin delicately spiced, traditionally finished with caramelized sugar then topped with plum-ginger jam (FRANCE) G      7.75



*20% auto-gratuity included on all takeout orders

Disclaimer: The Silk Road is dedicated to carefully accommodating dietary sensitivities, however, cross contamination is possible for items labeled Gluten Free, Dairy Free, or Vegan. Fryer items are NOT cooked in separate GF/DF/V oil.




Wine Menu
REDS
Malbec, Susana Balbo, Mendoza, Aregentina* ~ 11.75 ~ 46.00 
Ripasso Valpolicella, Bussola, Superiore, Italy ~ 11.25 ~ 44.00
Cabernet Sauvignon/Agiorgitiko, Odé , Boutari, Korinthia, Greece ~ 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
Tempranillo, Crianza, Dinastia Vivanco, Rioja, Spain ~ 9.50 ~ 37.00
Carignan/Grenache, Onix, La Vilella Alta, Priorat, Spain ~ 9.25 ~ 36.00
Malbec, Felino, Paul Hobbs, Lujan de Cuyo, Mendoza, Argentina ~ 9.00 ~ 35.00
Merlot, Paso Creek, Paso Robles, Sonoma, California, USA* ~ 8.50 ~ 33.00
Local Field Blend, Range Rider, Ten Spoon, Missoula, MT* ~ 8.50 ~ 33.00
Cinsault/Syrah/Cabernet Sauvignon, Musar Jeune, Bekaa Valley, Lebanon ~ 8.25 ~ 32.00
Valpolicella Classico, Cesari, Valpolicella, Veneto, Italy ~ 8.00 ~ 31.00
Cabernet Blend (7 varietals), misSOULa, Misoula Winery, Missoula MT ~ 7.75 ~ 30.00
Old Vine Grenache, Fireblock, Clare Valley, Australia ~ 7.50 ~ 29.00
Syrah, Sixth Sense, Michael & David Phillips, Lodi, California* ~ 7.50 ~ 29.00
Cabernet Sauvignon, Hess Select, North Coast, California* ~ 7.25 ~ 28.00
Malbec, Tapiz, Mendoza, Argentina ~ 7.00 ~ 27.00
Pinot Noir, Fleur de California, Central Coast, California ~ 7.00 ~ 27.00 
Carmenere, Nuevo Mundo, Maipo Valley, Chile* ~ 5.75 ~ 22.00
Garnacha, Borsao, Campo de Borja, 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, Morgan, Santa Lucia Highlands, 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
Sparkling Cava, Conde de Subriats, Sant Sadurni d' Anoia, Spain ~ 6.75 ~ 26.00
Pinot Gris, King Estate, Lorane Valley, Oregon ~ 7.25 ~ 28.00
Sauvignon Blanc, Unique, Loire, France ~ 7.00 ~ 27.00
Sparkling Cava, 1+1=3, Aurelio Cabestrero, Cava, Spain ~ 7.00 ~ 27.00
Garganaga/Chardonnay, Anselmi, San Vincenzo, Soave, Veneto, Italy ~ 6.75 ~ 26.00
Rose of Malbec, Fabre-Montmayou, Mendoza, Argentina ~ 6.50 ~ 25.00
Chardonnay, A to Z, Dundee, Oregon ~ 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 WINE

Grenache Noir Blend, Banyuls Rimage, Les Close de Paulilles, France (Red)(2oz) ~ 6.50 ~ 34.00
Cherry/Pear/Zinfandel, Cherry Blossom, Ten Spoon, Missoula, MT* (Red)(3oz)  ~ 6.50 ~ 34.00 
Late Harvest Zinfandel, Tardio, Santa Julia, Mendoza, Argentina* (White)(3oz) ~ 6.00 ~ 22.00
Auslese of Chardonnay, Kracher, Burgenland, Austria (White)(2oz) ~ 6.00 ~ 35.00   
Moscato d'Asti, Saracco, Piedmont, Italy (White)(4oz) ~ 5.00 ~ 28.00

*Organic, or grown according to sustainable agricultural practices 


SANGRIA

Seasonal fruit-wine punch, both sweet and tart ~ 5.00 ~ 20.00

Connoisseur's List
REDS
Carignan, 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
Pinot Noir, Calera, 2007, Mt. Harlan Cuvee, California ~ 55
Tempranillo, La Granja, 2000, Alejandro Fernandez, Zamora, Spain ~ 57
Pinot Noir, Couloir, 2010, Londer Vineyard, Anderson Valley, Santa Rosa, California ~ 60     
Nebbiolo, Gattinara, Mauro Franchino, 2004, Piedmont, Italy ~ 63
Syrah/Mazuelo/Garnacha, Mas de Can Blau, 2009, El Masroig, Montsant, Spain ~ 65
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, La Roquete, 2007, Frederic & Daniel Brunier, Rhone, France ~ 76
Amarone della Valpolicella, Cesari, 2006, Veneto, Italy ~ 79
Tempranillo, Flor de Pingus, 2006, Dominio, Ribera Del Duero, Castilla y León, Spain ~ 95

WHITES
Sparkling Rose, Cerdon, La Cueille, Vin de Bugey, France ~ 47
Sauv Blanc/ Semillon (Bordeaux Blend), Chaleur Estate, 2008, Woodinville, Washington, USA ~ 51
Chardonnay, Neyers, 2008, Carneros District, California, USA ~ 53
Sparkling Brut Excellence, Gosset, NV, Champagne, Franc ~ 63
Obaideh/Merwah, Chateau Musar, 2003, Gaston Hochar, Bekaa Valley, Lebanon ~ 65 
White Merlot, Bianco Rovere, 2001, Brivio, Medrisio, Ticino, Switzerland ~ 69 
Sparkling Brut, Stocker, Cantina Spumanti Terlano, Alto Adige, Italy ~ 79