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2015 SPRING MENU
RESERVATIONS
406-541-0752

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



Open Mon - Sat @ 5pm




ASIA

TOGARASHI SKEWER grilled beef tenderloin & seasonal vegetables in spicy Togarashi sauce, on lightly grilled sesame-encrusted rice ball (JAPAN) GD     9.50
THE MASSAMAN succulent curry broth of ginger, garlic, palm sugar, kefir lime leaves, lemon grass & fresh cilantro; topped with crispy tofu & cashews  over sushi rice(THAILAND)  GDV       6 ~
  
 
KID NU GOSHT slow-braised Bitterroot lamb in Garam Masala coconut curry & with cashews & basmati rice (NEPAL)  G     11 ~
GENERAL TSAM'S CHICKEN tender chicken battered & sautéed in Togarashi, oranges, peppers & broccoli (CHINA) GD       9 ~
SCALLOP PAD THAI scallops, garlic, ginger, onions & bell peppers wok fried with broad rice noodles tossed with slightly sweet  tangy tamarind sauce (CHINA) GD       9.50
  
 
 
THE MIDDLE EAST
HUMMUS Traditional Syrian style with tahini; GDV  3.50
OLIVE MEDLEY alfonso, naphlion, kalamata, green Sicilian & Lebanese black olives served warm with  Harissa & preserved lemons GDV 5 ~
KUFTA MEATBALLS oven roasted lamb & beef meatballs tossed in yogurt-tahini sauce, topped with fresh salad of cucumber, tomato, parsley & mint; finished with a dollop of Harissa sauce & za'atar-baked pita (TURKEY)     10 ~

EUROPE
PORK SCHNITZEL with lemon, upon decadent cognac-cream sauce (AUSTRIA)     9.25
CALAMARI FRITTI buttermilk-soaked squid dredged in calabrese-seasoned flour, fried & served over a rich sauce of roma tomatoes, red chiles, anchovies, capers, fresh oregano & parsley (ITALY)  g      11 ~
ESPARRAGOS grilled asparagus mixed with Mediterranean olives in a light vinaigrette, served over romesco made with hazelnuts, red pepper, tomatoes & chiles, toped with soft poached egg, crispy jambon & manchego cheese (SPAIN) Gdv       11 ~
BAY SCALLOPS pan seared in butter & white wine, tossed in gorgonzola cream sauce with fresh Montana linguini, English green peas & fresh arugula, topped with fresh local currants (ITALY)     10 ~
SEASONAL MUSHROOM SAUTEE in garlic, sherry, butter & fresh herbs; served on Le Petit Outre's Rosemary Focaccia, topped with crispy leeks (FRANCE)  gdv     10.50


MEDITERRANEAN
DATE & ORANGE SALAD on baby kale & chard tossed in Ras el Hanout-safron-honey vinaigrette, topped with candied almonds (MOROCCO) GDV     6 ~
CAVOLFIORE crisped local cauliflower tossed with fresh herbs 7 caramel-vinegar sauce infused with Lori's local lavendar & red chile flakes (ITALY)      GDV   6.50
MELANZANE ANTIPASTO grilled eggplant layered with artichoke hearts, sun-blushed Roma tomatoes, fresh mozzarella & pesto made with parsley, basil, capers & white wine; finished with sweet balsamic reduction (ITALY)  
Gdv
      9.25
CHICKEN CHILENDRON seasoned chicken thighs sauteed in a sauce of red, green & yellow peppers, capers, san marzano tomatoes, olives, fresh basil & fresh oregano; served over scallion-polenta cake (SPAIN) 
GD
      8 ~

THE AMERICAS
SHRIMP SCAMPI sautéed with white wine, lemon, sun-blushed tomatoes, Advieh & garlic; served over grilled tomato bread (LITTLE ITALY, NYC)  g       11 ~
CRAB DIP with sherry & cheese: Chesapeake style; with gluten free crackers (NORTHEASTERN USA) G       9.50
CANADIAN POUTINE house-cut potato fries tossed in herbed-salt, somthered in rich grave of red wine & porcini mushrooms, topped with Life line Farms cheese curds (CANADA) 
Gdv
 
      6
.70
DUCK ROPA VIEJA duck legs braised in red wine, herbs, olives, roasted red peppers, scallions; served over a crispy corn tostada covere in Cotija cheese & finished with mango-avocado salsa & pickled onions (MEXICO) Gd      11 ~

SWEETS
MANGO HABANERO SORBET by Big Dipper served with Arab Bahlawa crushed pistachios wrapped in flaky phyllo & drizzled with rose blossom syrup   gDV 5 ~
CALZONE filled with chocolate ganache, raspberries & cream cheese, tossed in & served with berry sauce      7 ~ 
CHOCOLATE TORTE flourless dark chocolate cake infused with orange liquer, finished with dark rum-whipped cream & candied orange 
 
G 
   7.50
SCOTTISH TOFFEE CAKE 
spiced date cake served warm, drenched in toffee spiked with scotch, finished with fresh whipped cream
      7.75
ALMOND CAKE dense & moist almond & fennel cake topped with mixed fresh berries soaked in port & honey, topped with lemon mousse    
   
7.75
 
 
TURKISH CRÈME BRÛLÉE infused with Bedouin coffee, encased in caramel; served with Mamoul shortbread cookie filled with dates & walnuts    
 
g 
   7 ~
 
 


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
Monastrell (Mouvedre), Juan Gil, Jumilla, Spain
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
9.25 ~ 36.00
Tempranillo, Tridente, Bodegas Triton, Castilla y Leon, Spain
9.25 ~ 36.00
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
Merlot, Hahn, Hahn Winery, Central Coast, California*
8.50 ~ 33.00
Chianti w/ Sangiovese/Canaiolo/Malvasia Nera, Poggio Vignoso, Chianti, Tuscany, Italy
8.50 ~ 33.00
Syrah, Sixth Sense, Michael & David Phillips, Lodi, California*
7.50 ~ 29.00
Cabernet Sauvignon, Souverain, Lee Stewart, North Coast, Napa, California
 7.50 ~ 29.00
Pinot Noir, Sean Minor, Central Coast, California
7.00 ~ 27.00
Garnacha, Honoro Vera, Calatayud, Spain 5.25 ~ 20.00



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*
11.00 ~ 39.00
Chardonnay, Crossbarn, Paul Hobbs, Sonoma Coast, Sonoma County, California
9.50 ~ 37.00
Sparkling Prosecco Superiore, Sommariva, Conegliano Valdobbiadene, Veneto, Italy 
8.50 ~ 33.00
French Blend, Saint Pepin, Ten Spoon Winery, Missoula, MT*
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, Fault Line, Alana McGettigan, Marlborough, New Zealand
7.25 ~ 28.00
Sparkling Cava Brut Reserva, Gran Gesta, Sant Saduuni D'Anoia, Cava, Spain
7.00 ~ 27.00
Rosé of Malbec, Fabre-Montmayou, Mendoza, Argentina6.50 ~ 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