Pub Food
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THE BYWOM BURGER
Two Montana Angus beef patties, special sauce, lettuce, cheese, pickles & caramelized onion on a Wheat Montana bun 10. |
EL WESTERN BURGER
Montana Angus beef patty topped with ham, mushrooms, cheddar & fried bell pepper 12. |
THE HOOD CLUB PANINI
Hickory smoked bacon, stacked with tomato, avocado, cheddar & chipotle aioli 9. Substitute smoked tofu for bacon.. add 2. |
SMOKED TOFU PANINI
House smoked tofu, grilled baby portabella mushroom, spinach, caramelized onion, Amaltheia Dairy goat cheese & a chipolte aioli 12. |
CUBANO PANINI
Montana roasted pork, ham, Swiss cheese, pickles, yellow mustard & caper aioli 12.
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Small Plates
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EDAMAME 6.
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FRENCH ONION SOUP 7.
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HOUSE CAESAR SALAD 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. |
FONDUE FOR TWO
Classic Swiss cheese fondue with bread cubes 17. |
C. MOORE CHIPS
House made potato chips served with a warm caramelized sweet onion dip 7. |
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. |
FRIED BELL PEPPER RINGS
with a roasted tomato chipotle aioli 9. |
GINGER PORK MEATBALLS
Meatballs simmered in soy sauce & mirin served with sushi rice & tomato jam 12. |
TUNA KATSU
Nori rolled Ahi Tuna, matchstick vegetables, sushi rice & pickled ginger, flashed fried and drizzled with a wasabi oil & sweet soy syrup 16. |
SMOKED TROUT
Smoked Idaho trout served over organic greens tossed with lemon caper vinaigrette,red onion, avocado & sliced almonds 15.
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POUTINE
Hand cut garlic fries topped with Amaltheia Dairy goat cheese & mushroom gravy 9. |
Entrees
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ENTREE CAESAR SALAD
House Caesar dressing tossed with romaine, topped with tomatoes & seasoned croutons topped with Chicken 17. or Flat Iron Steak 21.
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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 20. |
CHOPPED LAMB STEAK
Lamb hamburger blended with mint chimmichuri served over tri colored roasted potatoes & wilted greens, topped with Amalthea Dairy Goat Cheese and tomato jam 22. |
RAINBOW TROUT
Idaho raised Rainbow trout, brushed with caper herb aioli then charbroiled & served wtih lemony quinoa and fresh sauteed vegetables 26. |
BISTRO STEAK
Grilled Angus Flat Iron steak, topped with chimmichuri and served over a pile of Gallatin Valley frites 24. |
ASIAN SOBA NOODLES
Soba noodles tossed with spicy Asian sauce, match stick vegetables, fresh ginger & garlic served with chicken 18. smoked tofu 19. ginger pork meatballs 21. |
SEARED AHI TUNA STEAK
Fresh Hawaiian Ahi tuna, pan seared and topped with a fresh oregano pinot noir sauce served over lemon basmati rice & fresh wilted greens 32. |
PORK OSSO BUCO
Slow roasted pork shank served wtih an apple & cider vinegar cabbage and rosted fingerling potatoes 27. |
GREAT PLAINS BISON POT ROAST
Bison chuck slow cooked with fresh vegetables & port wine served with wild rice bread pudding & port wine sauce 23. |
BASIL SHRIMP
Olive oil baked shrimp served with sweet pepper risotto, fresh vegetables, parmesan & fresh basil oil 25. |
GREAT PLAINS BISON RIBEYE
Herbs de Provence rubbed bison ribeye sauteed & topped with organic Point Reyes bleu bheese & port wine syrup served over tri colored roasted potatoes & fresh vegetables 38. |
SPINACH PAPPARDELLE
House made and hand cut spinach pasta tossed with matchstick vegetables, portabella mushrooms and tomatoes finished with Marsala cream, parmesan & fresh basil oil 25. with calamari 26. |
REGIONAL STEAK DU JOUR
Regionally sourced beef. Price & presentation varies. Please ask your server. |
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