2008 Dinner

DINNER MENU Served 5pm-9:30pm • Reservations 587-4100
Owners Tyler and Carla Hill and Chef Perry Wenzel welcome you to The Bistro. It is our goal to provide you with consistent, creative and beyond ordinary dinners in an enticing environment. We hope you enjoy your experience and thank you for dining with us.

Wine & Beer list \| Children's Menu

TAPAS MENU small plates big flavor Food to share, wine to savor, time to reflect with good friends. To enjoy the passion of food is tapas, to enjoy it with friends is living. APPETIZERS AND SMALL PLATES
Tokyo Roe black sesame-crusted seared Ahi tuna, greens & basil with sesame-soy vinaigrette, warm soba noodles, julienne vegetables, wonton crispies, fuki maki, wasabi, tobiko, wasabi aioli Lamb Chop "Lollipops" grilled New Zealand Rack of Lamb, demi- glace, garlic aioli, served medium-rare, presented with potato pancake Shrimp Broil Mexican White shrimp in an olive oil and roasted garlic sauté with roma tomato, roasted peppers, basil Bag 'O Calamari lightly fried calamari rings tossed with sea salt, parmesan, mandarin-chile dipping sauce, wasabi aioli Mahi Mahi Tostada fried white corn tortillas layered with seasoned refried beans, lime garlic grilled Mahi Mahi, salsa fresca, black olives, shredded greens, Spanish queso, cheddar cheese, Santa Fe chili sauces	Portabella Mushroom Stack grilled Montana grown portabella mushroom stuffed with basil & cilantro pesto, caramelized onion, spinach, gorgonzola cheese, crushed toasted almonds, Madeira béchamel, tomato fresca, lightly fried leek straws Walleye Fingers beer battered fried Walleye filet, house-made tartar and cocktail sauces, loads of lemons Bistro Baked Brie fresh imported brie adorned with cabernet- poached pears, wrapped in golden baked puff pastry, served with a multi-berry sauce, assorted crackers BISTRO SIDES Gorgonzola-Garlic Mashed Potatoes Sautéed Mushrooms Risotto Grilled Vegetables Grilled Fish - your choice fresh catch
SALADS AND SOUPS	DESSERTS
Sesame-Ginger Chicken Salad coconut-curry crusted chicken, Asian vegetables, soba noodles, peanuts, won ton strips Bistro Caesar Cajun Walleye with house-made dressing, baby mixed greens, garlic croutons, kalamata olives, grated parmesan, tomato, red onion Bistro House Salad mixed greens, croutons, sunflower seeds, sweet and sour red onion, tomato, sprouts, English cucumber, poached pears Bistro House Caesar Small Large House-Made Dressings sesame-ginger, creamy balsamic-gorgonzola, ranch, buttermilk blue-cheese, tomato basil tahini Bistro French Onion Soup Cup Bowl Soups Du Jour Cup Bowl 15% Gratuity for parties of 8 or more.	Molten Lava Cake Individual dark chocolate cake with a warm liquid chocolate center inside. Served with ice cream. Mud Pie Rich Oreo crust layered with cream & coffee fudge ice cream, toasted almonds, vanilla wafers and Moose Tracks ice cream. White Chocolate Cheesecake Smooth cheesecake flavored with decadent white chocolate smothered in raspberry sauce. Russian Crème Parfait Layers of vanilla Russian crème and raspberry coulis. Key Lime Pie Fresh squeezed key limes baked in a Nilla wafer crust and served with whipped crème. Crème Caramel of the Week Light, creamy custard. The sensuous finish to a Bistro meal. Flavors vary weekly. Bananas Foster Bananas and brandy sautéed by Chef Perry Wenzel. Served with pecans and ice cream.
MAIN COURSES All Entrees Served with Bistro House or Caesar Salad or Homemade Soup
SEAFOOD Italy herb-citrus marinated grilled choice of tonight’s seafood selections, lightly fried calamari rings, polenta, herbed marinara, fresh seasonal vegetables Pan Asia wasabi-ginger marinated sesame-crusted choice of tonight’s seafood selections, tempura-fried crab sushi-maki, rice stick noodles, Thai red curry stir-fried vegetables, wasabi aioli French Riviera citrus marinated grilled choice of tonight’s seafood selections, broiled with dijon glaçe, pair of prawns sautéed in garlic-basil & tomato beurre blanc, presented upon a potato galette with fresh seasonal vegetables Thai Seafood chef’s selection of tonight’s seafood, Thai coconut red curry stir-fry, soba noodles, won ton crispies, peanuts Mamma’s Style Fish white and flaky basa fillet pan-fried, simmered in garlic-caper buerre blanc, fresh roma tomato, artichoke hearts, julienne red pepper, fresh basil, served with fettuccine, asparagus, parmesan toast points The Bistro is proud to be a part of the “Montana Farm to Restaurant Campaign,” offering our guests a variety of locally grown foods. FROM HERE AND THERE Athenian Greek Pasta lemon & oregano marinated grilled chicken breast, fresh roma tomato, roasted sweet peppers, olives, basil, thyme, oregano, capers, feta and kasseri cheeses, tossed with fettuccini, spinach & extra virgin olive oil Chicken Parmesano parmesan crusted chicken breast, stacked with roasted red pepper, grilled vegetables, fresh mozzarella and basil marinara, served with polenta Rack of Lamb oven roasted New Zealand rack of lamb, gorgonzola-roasted garlic mashed Yukon Gold potatoes, shiitake-mushroom demi-glaçe, sun-dried berries, fresh seasonal vegetables Vegetarian Du Jour ask your server about the abundance of vegetarian possibilities served tonight	STEAKS Our hand-cut natural beef tenderloin, New York Strip or rib eye steaks are available with the following presentations. Au Poivré $34 char-grilled hand-cut natural choice of steak, seasoned with cracked black peppercorn & fleur de sel, shiitake-mushroom demi-glaçe, gorgonzola prosciutto layered potatoes, seasonal fresh seasonal vegetables Alpine Oscar $36 char-grilled hand-cut natural choice of steak, roasted red pepper, spinach, Dungeness crab meat, asparagus tips, gorgonzola béchamel, roasted baby red potatoes, lightly fried leek straws, fresh seasonal vegetables Cajun Steak New Orleans $36 choice of steak crusted with blackening spice, Cajun BBQ prawns, mushroom-sweet pepper filé sauce, spud cakes, jalapeño-lime sour cream, pan-roasted summer squash Steak Bistro $36 char-grilled hand-cut natural choice of steak, roasted baby red potatoes, shiitake mushroom demi-glaçe, fresh seasonal vegetables The Bozeman $34 char-grilled hand-cut natural choice of steak, topped with shallot-tarragon compound butter, gorgonzola-roasted garlic mashed Yukon Gold potatoes, demi-glaçe, fresh seasonal vegetables BISON Bison ‘n Beef Mushroom Ragoût $32 bison & beef tenderloin tips simmered in forest mushroom ragoût, topped with gorgonzola garlic mashed potatoes, broiled kasseri, grilled vegetables Bison Tournados $38 grilled Rocky Mountain bison tenderloin medallions, demi-glaçe, garlic aioli, baby portabella mushroom caps, blue crab seafood cakes, steamed spinach, gorgonzola-prosciutto layered potatoes, fresh seasonal vegetables For your convenience, please refer to the following meat temperature guidelines. Rare: cool, red center Medium Rare: warm, red center Medium: fully pink center Medium-Well: line of pink in center Well: fully cooked, without any pink
15% Gratuity for parties of 8 or more. We Do Catering! Ask your server for a catering menu. Savor Montana II Cookbook featuring three recipes from John Bozeman's Bistro is available from the host - $24.95

	*Savor It!*
	© 2006 John Bozeman's Bistro

Owners Tyler and Carla Hill and Chef Perry Wenzel welcome you to The Bistro. It is our goal to provide you with consistent, creative and beyond ordinary dinners in an enticing environment. We hope you enjoy your experience and thank you for dining with us.