Pub Food
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USINGER'S SAUSAGE PLATE
Milwaukee's famous Usinger's knackwurst or weisswurst served with apple cider cabbage, gnocchi & mustard relish 10. |
THE BYWOM BURGER
Two Montana Angus beef patties, special sauce, lettuce, cheese, pickles & caramelized onion on a ciabatta bun 10. |
THE HOOD CLUB PANINI
Hickory smoked bacon, stacked with tomato, avocado, cheddar & chipotle aioli 9. Substitute smoked tofu for bacon.. add 1. |
BEEF & BLEU BURGER
Montana Angus beef patty covered with caramelized onion & Point Reyes blue cheese on a ciabatta bun 10. |
SMOKED TOFU PANINI
House smoked tofu, grilled baby portabella mushroom, spinach, caramelized onion, Amaltheia Dairy goat cheese & a chipolte aioli 10. |
Small Plates
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TUNA KATSU
Nori rolled Ahi Tuna, matchstick vegetables, sushi rice & pickled ginger, flashed fried and drizzled with a wasabi oil & sweet soy syrup 15. |
ROSEMARY CHICKEN WINGS
marinated in rosemary, lemon & garlic, then baked 9. |
SWEET CHILI CALAMARI
lightly breaded in rice flour & tossed with a house sweet chili sauce served on seaweed salad 10. |
SHEEP DIP
a blend of artichoke hearts, leeks & goat cheese, served warm with pita 8. |
ESCARGOT
Escargot stuffed in mushrooms withroasted garlic herb butter topped with Camembert cheese & herb bread crumbs 13. |
SESAME TUNA & CALAMARI
Sesame and black pepper seared Ahi Tuna & fried calamari served on a bed of seaweed salad with citrus ponzu & house sweet chili sauce 17. |
GRILLED TIGER SHRIMP
Grilled colossal shrimp with a sushi rice cake, tomato jam & seaweed salad 12. |
FONDUE FOR TWO
Classic Swiss cheese fondue with bread cubes 16. add Usinger's sausage 22. |
Starters
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FRENCH ONION SOUP 7.
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BYWOM HOUSE SALAD
Organic greens tossed with a balsamic vinaigrette served with cucumbers,tomatoes and carrot curls, sprinkled with organic Point Reyes Farmstead Blue Cheese 7. |
HOUSE CAESAR SALAD 6.
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Entrees
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ENTREE CAESAR SALAD
House Caesar dressing tossed with romaine, topped with tomatoes & seasoned croutons topped with Chicken 16. or Flat Iron Steak 18.
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PACIFIC SALAD
Sesame crusted Ahi tuna, seared medium rare, with cucumbers, mandarin oranges pickled ginger and fried soba noodles, over GVB field greens dressed in sesame wasabi vinaigrette 19. |
CHOPPED LAMB STEAK
Local Highland Ranch lamb hamburger blended with mint chimmichuri & Amaltheia Dairy goat cheese served over tri colored roasted potatoes, fresh vegetables and topped with tomato jam 22. |
BISTRO STEAK
Grilled Flat Iron steak, topped with fresh herb butter and served over a pile of Gallatin Valley frites 24. |
ASIAN SOBA CHICKEN
Spicy Asian sauce tossed with chicken breast strips, match stick vegetables, soba noodles, fresh ginger and garlic or substitute smoked tofu 17. substitue house smoked tofu 18. tiger shrimp 25. |
SEARED AHI TUNA STEAK
Fresh Hawaiian Ahi tuna, pan seared and topped with a fresh oregano pinot noir sauce served over wilted Spinach with a sushi rice cake 32. |
REGIONAL STEAK DU JOUR
Regionally sourced beef. Price & presentation varies. Please ask your server. |
TROUT EN PAPILLOTE
Idaho raised Rainbow trout baked in parchment with lemon, chardonnay and fresh vegetables served with sushi rice cakes 25. |
TOTAMATO PAPPARDELLE
House made and hand cut Tomato pasta tossed with olive oil, match stick vegetables, Portabella mushrooms and tomatoes finished with dry sherry cream sauce, parmesan, chopped cilantro and parsley 22. with calamari 25. with beef ragù sauce 27.
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DRY RUBBED BABY BACK RIBS
Pork ribs rubbed with seven herbs and spices served with tri colored roasted potatoes and fresh vegetables 18. with house BBQ sauce 20.
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COQ AU VIN
Natural bone in chicken slow cooked with carrots, pearl onions, bacon, ham, red wine and brandy served with tri colored roasted potatoes 19.
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SAVORY MONTANA DISH
Predominantly Montana ingredients! Local beef roasts marinated then slow cooked and sliced thin, then simmered in a red wine sauce served with a savory morel mushroom bread pudding and root vegetable hash 19.
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