Appetizers
Ahi Duo
$13.00
Spicy tuna tartare; wasabi crusted and pan-seared tuna with a yuzu vinaigrette.
Braised Montana Pork
$12.00
With fresh hollandaise placed on a bacon potato latke and topped with blue crab.
Carmelized Onion and Mushroom Tart
$12.00
Topped with duck confit.
Housemade Duck Sausage
$11.00
With sage and roasted garlic drizzled with a lavender mustard cream.
Pan Seared Fresh Scallops
13.00
Dusted with fennel pollen and served with a roasted red pepper coulis and fried strozzapretti.
$Salads
House Salad
$6.00
Mixed greens, cucumbers and walnuts tossed in a horseradish vinaigrette, topped with candied beets.
Midnight Moon Cheese with Romaine
$7.00
Served with shaved bresaola then dressed with a sauce gribiche.
Shaved Fennel
7.00
With olives, almonds, crumbled ricotta salada and prosciutto tossed with balsamic and olive oil.
$Signature Soups
Soups of the Day
8.00
changes daily
$Entrees
Beef Two Ways
$31.00
Grilled beef loin and a slowly braised selected cut served with semolina 'gnocchi' and cauliflower tossed in a pancetta vinaigrette.
Broiled Miso Marinated Black Cod
$25.00
Served with soba noodles in a brandy soy reduction.
Delicata Squash and Ricotta Filled Agnolotti
$22.00
Sage brown butter, topped with freshly shaved pecorino toscano.
Free Range Veal Osso Buco
$27.00
Slow cooked with fennel and served with risotto mailanese and fresh gremolata.
Grilled Missoula Raised Lamb
$29.00
Marinated with mint and garlic, served with a crisp lamb ravioli and accented with a sake-vanilla bean-mint infusion.
Grilled Porcini Dusted Bison Tenderloin
$34.00
Topped with cambozola cheese over a bacon and winter squash hash, finished with a madeira green peppercorn reduction.
Montana Raised Duck Breast
$27.00
With carmelized root vegetables and a fig cognac.
Pork Marsala
$24.00
Local pork medallions sauteed with shallots and grapes, served with an orzo mac and cheese.
Menu for Red Bird Restaurant is provided by findrestaurantmenu.com
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