Lunch

INTERNATIONAL FARE

• MUSHROOM LENTIL BOWL

  Timeless Seeds lentils, mushrooms, sunflower seeds, and spices. Served on a bed of root-veggie slaw with diced cucumbers & tomato, and dressed with Szechuan dressing.

• THAI GREEN CURRY

  Local chicken, peas, potatoes, fresh herbs, and aromatic spices, over basmati rice. Served with focaccia.

• INDIAN CURRY

  Cauliflower, carrots, onions & tomatoes braised with Indian curry. Served with basmati rice and lentil pilaf, cucumbers, roasted sunflower seeds and fruit chutney. Served with focaccia.

• WEDNESDAY SPECIAL: MAC & CHEESE

  Chef’s choice made with local cheese and Montana-made pasta. Ask your server!

• FRIDAY SPECIAL: *CHICKEN & BRIE CREPE

  House made crepe filled with organic Brie de Bitterroot cheese and roasted chicken breast. Topped with Flathead cherry relish. Served with house salad and focaccia.
  

SALADS AND SUCH

Served with our fresh bread of the day. (for gf ask for no bread/Madeline)

• Add local chicken breast to any salad

• HOUSE SALAD

  Field greens, apples, candied pecans & seeds, and red onions with raspberry vinaigrette.
  Add Feta Cheese for an additional cost

• CAESAR SALAD

  Romaine lettuce, house made croutons, freshly grated Parmesan cheese and Caesar dressing.

• GREEK SALAD

  Herb feta, sun-dried tomatoes, red onion, kalamata olives, pepperoncini, cucumber.

• LIGHT LUNCH

  Soup, side salad (House, Caesar or Greek) and fresh bread of the day.

SOUP

We make two soups daily served with house-made bread of the day:

• #1 CREAMY TOMATO WITH FRESH ROSEMARY

• #2 SOUP OF THE DAY

• SOUP AND COBBLER

• Great house-made soup. Great fresh bread. Great house-made cobbler. GREAT LUNCH!

BLUE NOTE SPECIALS

• MONDAY: Grilled Cheese (Cheddar & Swiss) with tomato soup

• TUESDAY: Cubano: Smoked Pork, Ham, Swiss and pickles, grilled on Baguette

• WEDNESDAY: Chef’s Choice

• THURSDAY: Highland Beef & *Montana Jack Cheeseburger

  Served on house-made potato bun with spicy mayo, lettuce, tomato and pickled onion with chips & root-veggie slaw. (Cooked Medium)

• FRIDAY & SATURDAY: Hot and Fresh Cornish Pasty with Caesar Salad

PANINIS & CLASSIC SANDWICHES

Hot grilled sandwiches served with chips and root-veggie slaw. (Sorry, no halves.)

• RUEBEN

  Served on dark rye with pastrami, Swiss, sauerkraut and Russian dressing.

• SOUTHWEST CHICKEN PANINI

  Served on house bread with local chicken with cilantro pesto, honey chipotle sauce and cheddar cheese, grilled.

• GRILLED HAM & CHEESE PANINI

  Served on house bread with spicy mayo, tomato and Montana Jack and Cheddar cheeses.

• THREE CHEESE PANINI

  Served on house bread with Swiss, Cheddar, Black Pepper Feta, and tomato grilled.

• MONTANA RANCHER

  Double portion of Big Sky Naturals roast beef on house bread with Montana Jack cheese, pickled onions and horseradish sauce. Served with tomato soup.

• TUNA WRAP

  Classic tuna salad in a tortilla with lettuce and tomato.

SIDES & EXTRAS

• SOUP

• SALAD (HOUSE, CAESAR OR GREEK)

• FOCACCIA

• SPLIT PLATE

DESSERTS

• FRUIT COBBLER W/ WHIPPED CREAM

• CRÈME BRULEE (gf)

• CARROT CAKE

• CHOCOLATE GANACHE TART (gf)

• COOKIES

  Selection changes daily. Possibilities include sour cream with burnt butter frosting, molasses, peanut butter, chocolate chip, lemon bars, fudge brownies, and snicker doodles.

COLD BEVERAGES

• TROPICAL ICED TEA

  Black tea blend with a hint of the tropics, unsweetened and brewed in-house.

• FRESH-SQUEEZED ORANGE JUICE

• FRESH-SQUEEZED LEMONADE

• SPARKLING BOTTLED PERRIER

• FOUNTAIN SODAS

  Pepsi, Diet Pepsi, 7-Up, MUG Root Beer, and Tropicana Lemonade

• ITALIAN SODAS

  Raspberry, Cherry, Blueberry, Vanilla, Hazelnut, Almond, and sugar-free Vanilla

HOT BEVERAGES

• CRAVENS DARK ROAST COFFEE: Regular and Decaf

• HOT CHOCOLATE

• TORANI SYRUP

  Raspberry, Cherry, Blueberry, Vanilla, Hazelnut, Almond, and sugar-free Vanilla

• TIPU’S CHAI TEA LATTE

• BARNES AND WATSON FINE TEAS

  BLACK: English Breakfast, Earl Grey, Delicate Orange Spice, Decaf English Breakfast
  HERBAL: Peppermint, Star Spangled Herbal (spicy chamomile blend), and Sweet Berry
  GREEN: Emerald Blossom (green tea with jasmine)

TAPAS & APPETIZERS

• LOCAL CHEESE BOARD | 15

  Herbed Amalthea chevre, organic Brie de Bitterroot topped with Flathead cherry chutney, organic onion & chive white cheddar with mixed fruit chutney, and house-smoked trout & cream cheese with crostini and candied pecans (gluten free crackers available)

• APPLE-TIZER | 5

  Black pepper feta and Flathead Lake apples drizzled with Montana honey

• MOROCCAN MARINATED OLIVES | 4

  Kalamata & Castelvetrano olives marinated in garlic, preserved lemon, orange zest, spices and olive oil

• ROASTED SQUASH RAVIOLI | 10

  Montana grown butternut squash, parmesan and sage with herbed brown butter, apple cider gastrique and parmesan cheese

• POTATOES ROMESCO | 6

  Locally grown new potatoes roasted and served with almond and chili Romesco

• SHRIMP AND GRITS | 13

  Creole marinated prawns, white wine-butter pan sauce, bacon, leeks and creamy cheddar grits

• MARKET CREPE | 10

  House made crepe always filled with something delicious

• HOT SPINACH AND ARTICHOKE DIP | 10

  Blend of cheeses, artichoke hearts and spinach with crostini for dipping

SOUP AND SALADS

Our soups are always 100% from scratch, our produce items are supplied locally as the season allows. We have a fantastic baker who produces all of our breads, desserts and other baked items. All soups and salads include fresh baked bread.
Add Roasted Chicken | 4 • Add 3 Sautéed Shrimp | 7 • Add House Smoked Trout | 4

• HOUSE SALAD | 8

  Organic salad greens, shaved red onion, house candied pecans and pumpkins seeds with balsamic vinaigrette and herbed chevre on crostini

• CAESAR SALAD * | 9

  Whole leaf romaine, seasoned house made croutons, scratch-made dressing and crispy parmesan cheese

• FARRO SALAD | 13

  Organic Montana grown Farro with roasted seasonal vegetables, Flathead Lake feta, lemon-mustard vinaigrette and balsamic

• FAMOUS TOMATO ROSEMARY SOUP | Cup 7 | Bowl 10

  A house recipe that Benny’s has always been famous for

• SOUP DU JOUR | Cup 7 | Bowl 10

  Always scratch made with the freshest ingredients, your server will have today’s selection

BURGERS

All burgers are served with lettuce, tomato, pickles and include choice of soup, Benny’s house salad or potatoes Romesco
(substitute a small Caesar salad or bowl of soup for $2)

• BIG SKY NATURALS BEEF BURGER * | 16

  Ground organic Highland beef and chopped bacon mixed together with cheddar cheese, zingy house-made tomato jam and fried egg on a house-made potato bun

• MONTANA BISON BURGER * | 17

  Ground Montana bison, crispy bacon, huckleberry-jalapeño chevre with a house-made potato bun

• BIG SKY NATURAL’S LAMB BURGER * | 16

  Organic Montana lamb with a hint of mint, olive tapenade, herbed Montana chevre and a house-made potato bun

• LENTIL BURGER BOWL | 15

  Montana grown French lentil, sunflower seed and mushroom patty stacked atop Benny’s house slaw with cucumber, tomato and pickled red onions

ENTREES

All entrees include house baked focaccia and your choice of soup or Benny’s house salad (substitute a small Caesar salad for $2)

• STROGANOFF | Half 17 | Full 23

  A Benny’s classic! Montana raised beef simmered with onions, mushrooms and sour cream tossed with house-made fettuccini and parmesan

• FETTUCCINI BOLOGNESE | Half 16 | Full 22

  Classic slow cooked meat sauce and house-made fettuccini pasta finished with a touch of cream and parmesan cheese

• THAI-STYLE GREEN CURRY | Half 16 | Full 21

  Chicken, onions and potatoes stewed with coconut, cilantro, lime and basil with orange scented jasmine rice - a Benny’s Favorite!

• DELHI-STYLE CURRY | Half 15 | Full 20

  Classic Indian curry vegetables and spices simmered in coconut milk over orange scented jasmine rice and lentils with cucumber, yogurt, chutney, and sunflower seeds
  Add Roasted Chicken | 4 • Add 3 Sauteed Shrimp | 7 • Add House Smoked Trout | 4

• BISTRO STEAK * | 31

  Rotating cut of locally raised beef with roasted seasonal vegetables, potatoes romesco, blue cheese butter and balsamic gastrique

• JERK PORK CHOP | 24

  Local pork marinated and pan roasted with roasted seasonal vegetables, potatoes romesco and apple cider reduction

• CREOLE “BRICK” CHICKEN | 24

  Locally raised chicken breast cutlets dusted with creole seasoning and pan roasted to perfection with creamy cheddar grits, roasted seasonal vegetables and jus

• BOURBON GLAZED SALMON* | 26

  Honey, bourbon and chili glazed with warm potato salad and roasted seasonal vegetables

Benny’s is happy to accommodate changes for food allergies and dietary restrictions
*Consuming raw or undercooked proteins may lead to food borne illness
Parties of 6 or more will incur a 20% service fee