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Full Catering Rent the Restaurant |
LIVE MUSIC Thursday Tim Drackert Acoustic Guitar Friday Rio ,Brazilian Jazz |
Entrées Served with our side salad or soup Bistro Steak…… grilled Big Sky Naturals grass fed beef with balsamic mushroom sauce and potatoes gratin. $26. Beef Stroganoff….. Mom’s recipe! Montana beef simmered with onions, mushrooms and sour cream. Served over country noodles. $20. Bison Burger..... Ground local Montana bison with carmelized onion, Montana jack cheese & chipotle mayo, served on focaccia with potatoes and market vegetable. $18. Jerk Marinated Pork Tenderloin….. Montana pork tenderloin, jerk marinated served with mango salsa, lentil rice pilaf and market vegetable. $22. Charmoula Salmon …. Wild Alaskan sockeye salmon marinated in Moroccan Charmoula served with basmati rice pilaf and spring vegetable. $23 Curry….. market vegetables braised with Indian curry. Served with basmati rice pilaf, cucumbers, toasted cashews, yogurt and chutney. $18 Add roast chicken. $22 Winter Chicken Pot Pie.... roasted winter vegetables, Hutterite chicken, apple brandy veloute topped with butter puff pastry. $20. Soup & salads Rosemary tomato soup….house specialty. $4 Focaccia….house made with fine herbs and kosher salt. Served with olive oil and balsamic vinegar for dipping. $2 Caesar Salad….. romaine lettuce, croutons, shaved parmesan and house dressing. $7. Side Salad…. Field greens with caramelized walnuts, red onion and chevre crostini and balsamic dressing. $4 Tapas Tapas are meant to be shared family style and will come to the table as the kitchen prepares them. Pissalardiere… French style pizetti topped with olive tapenade, caramelized onions, fresh tomato, chevre and balsamic reduction. $8. Squash Ravioli….. house made and drizzled with browned sage butter. $8. Cheese Stuffed Mushrooms.... served warm, embellished with balsamic reduction. $6. Gnocchi…. freshly made, tossed with house marinara sauce. $8. Black Pepper Feta.... drizzled with honey and served with Granny Smith apples. $4 Manicotti Crepe…. one handmade with ricotta cheese and spinach topped with marinara sauce. $8. Curry….. as described under Entrees only a tapas portion. $8 Smoked Trout Martini…. Idaho trout smoked locally, seasoned cream cheese, cucumbers, capers,served with crostini. $8 Pan Fried Oysters…. Pacific coast oysters. Served with remoulade. $10 Scallops a la’ Orange… served in orange & anise reduction with lentil rice pilaf. $12 Entree portion..$24 Shrimp & Grits…. scallions, mushrooms, bacon, shrimp in spicy sauté over grilled polenta. $10 Chicken & Mushroom Crepes.... one hand made with cheese, Hutterite chicken, mushrooms topped with veloute. $10. Beef Stroganoff….. as described in Entrees only a tapas portion! $10 Pork Rillette... local pork braised in its own juce to spread on crostini. Served with pickled red onion. $6. Potato Gratin…. thinly sliced russets layered with gruyere cheese, heavy cream and a dash of nutmeg and baked golden brown. $4 Market Vegetable…. Roasted winter vegetables $4 Tapas: The word means “lids” in Spanish, and refers to a slice of bread used to cover a wine glass. Legend has it that such tapas were used in Spanish cafes with standing bars to prevent fruit flies and the like from getting in the wine glasses of the customers. Madrid’s custom is to gather at wine and sherry bar / cafes after work, before dinner. Patrons of the bars usually stand and drink their sherry and wine as they enjoy selections from an extensive tapas list. We are extending the concept to include the appetizers and small plates of many cultures. We use as much local meat and produce as possible. Tables of six or more will be charged a 20% gratuity. Sorry, we cannot do separate checks. Desserts $4. each Cold Smoke Sundae…. Wilcoxson’s Vanilla Ice Cream with Cold Smoke Caramel Sauce (using Cold Smoke Scotch Ale from Missoula’s Kettle House Brewing Company). Nut Tart… Ask for today’s flavor Chocolate Cake…. so many choices, so little time. Ask your server Crème Brulee…. rich cream custard topped with a thin caramel crunch. Gluten Free Carrot Cake…. two layers from Milford colony carrots with cream cheese icing Cheesecake…..ask your server. Locavore! I have grown more committed each year to using locally grown products at Benny’s. It’s a quest for freshness, community, energy conservation and sustainable agriculture. It’s about being engaged with our food from the field to the table. Thanks to all the providers (an ever growing list) for their beautiful and healthful products. Local Suppliers Amalthea Dairy, Belgrade: Chevre cheese and ricotta. Baryl Farm, Helena: organic squash, veggies. Bausch Potatoes, Whitehall: potatoes. Big Sky Natural Beef, Dell: Ann & Wally Congdon: all beef cuts. Dairy Gold, Great Falls: milk, eggs, cream Pam Knowles, Townsend: bison. 4-H, Helena Valley: pork, lamb. Forcella Meats, Whitehall: all natural free range pork products. Gold Country Mushrooms, Clancy: white, brown and Portobello mushrooms. General Mills, Great Falls: Unbleached white flour Hilger Ranch, Wolf Creek: Cathy Campbell. Lamb Spring Creek Farm, Toston: Goat, Eggs. Millford Colony, Augusta: Hutterite produce and whole chickens. Montana’s Best Meats: Three forks Montana Mountain Smoke, Montana City: smoked rainbow trout. Pasta Montana, Great Falls: angel hair, penne, other pastas Seiben Ranch, Helena: Lamb. Ten Spoon Vineyard, Missoula: Cherry wine, wine specials. Timeless Seeds, Conrad: barley, lentils. Valley Farms, Helena: Dennis Flynn: slicing tomatoes Western Montana Co op, Bitteroot & Mission Valley farmers: produce. Wheat Montana, Three forks: Stone Ground Whole Wheat Flour Wilcoxson’s Ice Cream, Livingston: ice cream. "Food is the sacrament of unnecessary goodness, ordained for a continual reminder that the world will always be more delicious than it is necessary." Robert Capon, The Supper of the Lamb |
Dinner Special Friday & Saturday February 24th & 25th Braised Lamb Shoulder Served with a white bean puree Wine Special Unique Pinot Noir Music Thursday: Tim Drackert Friday: Rio, Brazilian Jazz Oh what a night!! Dinner and the Symphony Benny’s will open at 5:00 Saturday night to accommodate curtain time. Call For Reservations 443-0105 |