“Thank you, God, for this majestic land, for the magnificent Madison and for this evening together”
STARTERS
Bread Service
Served with Lavender-Honey Butter
Oysters In the Shell
“Weekly Seasonal Catch” (ask your server), honey-citrus mignonette, wasabi-tobiko Caviar
Calamari Steak Sauté
southwest spiced, fresh jalapeño, onion chipotle-lime aioli and sweet soy glaze
Southwest Egg Rolls
chicken, black beans, roasted corn and jack cheese served with spicy apricot-mango dipping sauce
Cumin Scented Scallops
chipotle aioli and cilantro oil, poblano-cheddar grits sauce
Walleye Bites
hand breaded with panko & macadamia sweet chili chipotle-lime dipping sauce
Madison Valley Lettuce Wraps
marinated chicken, water chestnuts, pine nuts, huckleberry glaze
SOUP AND SALAD
Bison Albondigas
bison-rice meatballs in a zesty broth with hominy and asiago cheese
French Five-Onion Soup
caramelized onions in a rich sherry broth, melty provolone and gruyere
Poached Pear Salad
wine poached pears, Bermuda onion, candied pecans crumbled feta , mandarin-champagne vinaigrette
Golden Beet Salad
golden beets, bermuda onion, pickled fennel, watermelon radish, jalapeno-huckleberry vinaigrette, toasted pepitas
The Divide Wedge
artisan romaine, applewood bacon, tomato, Bermuda onion, Covadonga Spanish blue cheese
House Salad
spring greens, carrot, grape tomato, English cucumber and Bermuda onion (with Ranch, Italian, Blue Cheese or French)
Continental Caesar
creamy caesar dressing, white anchovies, herb croutons and parmesan crisp
CONTINENTAL DIVIDE CLASSICS
The Bentley Burger
9oz Double J Ranch Beef, house-smoked pork belly, fire roasted red pepper, house-made bacon jam, Covadinga Spanish blue cheese, grilled portobello and fried green tomato on foie gras-buttered brioche
Macadamia Crusted Walleye
macadamia crusted and pan-fried, four grain rice pilaf, honey-citrus cream
Apricot-Mango Glazed Duck
pan seared moulard duck breast, truffle smashed potatoes and apricot-mango glaze
SEAFOOD & PASTA
Cumin Scented Scallops
jumbo dry-pack Chesapeake Bay scallops, poblano-cheddar grits, chipotle-lime aioli and cilantro oil
Pan Seared Halibut
southwest spiced and with green chili-asiago risotto, roasted corn calabacitas and cilantro chimichurri
Joe’s Pan Seared Black Cod
sautéed arugula, peppers, onions, and wild rice, charred vegetable salsa
Shrimp and Andouille
jumbo shrimp, andouille sausage, peppers, onions, tossed in a southwest cream
Smoke Salmon Linguine
house smoked salmon tossed with lemon, capers, and fresh fennel
THE CHOPHOUSE
Char Grilled Elk Loin Chops
huckleberry-bourbon glaze
Bison Tournedos
green chili-asiago risotto, cilantro chimichurri
5 oz “Wagyu” Filet and Shrimp
char grilled black tiger shrimp, green chili-asiago risotto, and charred vegetable sauce
8oz Montana “Wagyu” Filet Mignon
Char grilled Montana “Wagyu” beef
8 oz
10oz Montana “Wagyu” Delmonico
Char grilled local Montana “Wagyu” beef
10 oz
10oz Montana “Wagyu” Bavette
10 oz
House Smoked Baby Back Ribs
Huckleberry-Bourbon BBQ Sauce
– ½ rack or full rack
One Pound of Dungeness Crab
(add to any entrée)