Missoula Independent by Independent Publishing

Prix Fixe Menu $30

issoulas culinar y, SavorraM tion of all thing

A weeklong celeb us ed events and prix fixe men lat -re od fo ial ec sp th wi ed ad lo at participating restaurants. nated to m Savor Missoula will be do A portion of the proceeds fro of Missoula Aging Services. Meals On Wheels, a program

x fixe menu ting restaurants offer a pri ipa rtic pa , ula sso Mi or Sav g ture Durin Restaurants will also fea n. rso pe r pe $5 or , .50 $7 of $30, $15, od lovers should ring the promotion. Fo their regular menus du they like during rticipating restaurants as pa ny ma as at t ou e din

old favorites. ing opportunities or enjoy din w ne re plo ex , ula sso Mi Savor e to get your sses required, but make sur There are no tickets or pa issue of the P in the November 14th SAVOR REWARDS MA inary goodies! chance to win lots of cul a for ent end ep Ind ula Misso

Prix Fixe Menu

All prices are per per son

flower seeds, sauce, sprouts, and toasted sun rry nbe cra ole wh , ese che am erky Tur key - tur key, cre Bagels On Broadway Qw (we suggest cranberry!). bitters. ruit and lemon juices, grapefruit ser ved on a bagel of your choice pef gra il, bas and ger gin ed ddl , mu Go Ginger ly - Whyte Laydie Gin Montgomery Distillery ter donuts: 8oz hot drink + choose two win e On ts nu Do te Sta re su e donut. Trea pumpkin donut • Tipu's chai spic d ste roa al Loc • ut don er cid Local apple on-wrapped, topped with aioli,

o Local grass-fed beef meatloaf, bac .50 Burns Street Bistr d ciabatta. greens and tomato on housebake

provolone,

, 11-2)

Good Food Store Deli (Lunch eat or wheat-free teff tor tilla). en chile quesadilla (traditional wh & gre • Grilled-to-order three-cheese with green rice. ns bea red s lean Or • Side of New fresh whipped cream. • Mixed-berry short cake with i Ciabatta. pack with Le Petit Outre’s dem Bugoni’s meat and cheese snack

Le Petit Outre each course. Lucky Strike Choose one from

i Corn Dogs • Cheese Quesadilla Appetizer Chips & Salsa • Min n Burger Bacon Cheese Burger • Wester • cottage cheese Lunch Strike Cheese Burger • se salad • French fries • tator tots hou • ps sou y dail ade em hom t ted olive spread Side Three differen ese, and our own chunky marina che ne volo pro mi, sala oa gen tle chips and a fountain drink. rtadela, Worden's Muffaletta - Ham, mo rden's sesame seed bread. A sandwich with a point! Includes choice of Ket Wo ser ved on fresh baked pie-shaped

$15

r, 5-8) Good Food Store Deli (Dinne

apples & toasted almonds. • Side salad of kale, cranberries, • Cider-braised beef pot roast. with herbs. • Mashed winter root vegetables wilted spinach. with ns • Slow cooked honey onio fresh whipped cream. with pie • Slice of pecan or pumpkin

[20] Missoula Independent • November 14–November 21, 2013

Walking Moustache

sted roll, beef burger on a honey-glazed cru us Ang lb 1/3 ger Bur zzly Gri The cheese, and téed mushrooms, your choice of topped with a full salmon filet, sau jam. spread with honey and huckleberry

Worden’s

Red Bird

wing Flathead Lake Bre

Present:

ese, lettuce, Ham, genoa salami, provolone che Whole 14" Worden's Whoppa ce. sau a fresh, spicy Worden's Whopp tomato, onion, and our signature two! A classic and big enough to feed

All prices are per per son

1st Course onion, almonds, beets with pickled red • Fall beet salad - sliced balsamic. blue cheese and orange 2nd Course th al 8oz ribeye served wi • The Ribeye - grilled loc s. d garlic mashed potatoe roasted baby carrots an 3rd Course e. • Pumpkin crème brûlé ur se. bo Choose one from each co

1st Course a balsamic vinaigrette with • Mixed greens tossed in red pepper & feta cheese. pickled carrots, cucumber, îche. cans, five spice & crème fra pe d die can th wi e qu bis • Squash 2nd Course shed potatoes. caramelized carrots & ma • Beef bourguignon with 3rd Course rket apples topped with • Rum-baked farmers’ ma . use-made vanilla ice cream cinnamon-nut crust and ho urse. Choose one from each co

Ciao Mam

Riverside Cafe

1st Course giardinara. onion soubise, cauliflower ed eliz am car , zel nit sch en • Chick e. azelnut bar, apple agro-dolc • Parsnip sformato, honey-h 2nd Course d lentils, wurst, braised pig head an iss we rk po licgar ed ast • Ro kraut-apple slaw, mustard. d endive. roasted beet puree, braise mozzarella and pesto. ild mushroom-walnut tar t, W • 2nd Course plant baked in our brick 3rd Course - Thinly sliced and breaded egg na igia rm Pa spiced ice cream, alla t lan gp Eg • ash fritter s, salted caramel, squ ra er rina int ma W • and a rell zza mo oven with ricotta, h pancetta, prosciutto, - Creamy parmesan sauce wit a candied squash seeds. ell lub Lu alla ne cci ttu • Fe otta cheese mousse, chocolate sponge cake, ric rk Da oil. • lic gar & li cco bro peas, and mushrooms. es, tomato e - Grilled chicken, sun-dried smoked cherr y jam. • Sun-dried Tomato Penn sh gar lic, artichoke hearts fre h wit d tée sau es ato tom m plu • Delizia de Gerda - Ripe

o. 1st Course olive oil, basil and oregan a, tomatoes, extra virgin ce. sau g pin dip • Caprese - Fresh mozzarell a gorgonzola dill - Spicy chicken wings w/ ola nz rgo go all’ e lar • Vo marinara. and fried squid with spicy • Calamari fritti - Battered sh ricotta cheese, wrappers stuffed with fre egg ole wh thin er Pap • Tootsie rolls

h fettuccine.

and feta cheese, tossed wit

d gar lic marinara,

with roaste Salvatore - Spaghetti tossed • Spaghetti & Meatballs . mesan and ser ved with two meatballs

aged par

3rd Course h powdered sugar and d pizza dough, dusted wit • Zeppolis - Piping hot frie .

sauces your choice of 2 dipping ian ice cream. tachio and chocolate Ital pis y, err Ch • Spumoni nge cake mascarpone, e - Sicilian lemon infused spo on rp sca Ma llo ce on Lim • ite chocolate cur ls. topped with german wh

Choose one Walking Moustache

from each course.

1st Course d coconut shrimp. • Shrimp cocktail or bake 2nd Course Pepper Chicken mbo Cioppino • Lemon Co od afo Se • il Bro on • Lond or soup). e side and choice of salad (second course includes on 3rd Course • Red velvet cheesecake. rl Cafe (11/18 - 11/21)

Pea

1st Course sh apple, with Bitterroot Macinto bisque • Salad of mixed greens tte er vinaigre or parsnip cid d an ts lnu wa ed ast to goat cheese, tter and sage. soup with browned bu geolet beans, 2nd Course sausage with French fla ck du d an t nfi co leg ck • Crisp du le. tomatoes, olives and ka tar te. 3rd Course y and benedictine truffle ne ho , te ola oc ch rk da • Frozen

Plonk

1st Course a, roasted beets, endive, • Ar ugula salad with quino ved ricotta salata. balsamic vinaigrette and sha 2nd Course confit purple fingerlings, • Grilled leg of lamb with d sauce choron. wild mushroom ragout an 3rd Course rd sauce, pudding with bourbon ha • Pumpkin brioche bread and pepita tuiles. roasted pear panna cota,

Top Hat Lounge 1st Course belly, vinaigrette, crispy pork • Spinach, warm bacon , spiced walnuts. buttermilk blue cheese as. two of the following tap 2nd Course Choose ple glaze. Meat and Seafood tter toast, rosemary ma bu n ow br lly, be rk po • Slow-braised oil. pper s, garlic, sherry, olive pe icy sp p, rim sh ed uté • Sa evre. Vegetarian zelnuts, golden raisins, ch ha , ips rsn pa d an ts rro • Roasted ca almonds. uts, manchego, marcona ro sp ls se us br ed uté Sa • 3rd Course • Big Dipper Ice Cream.