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Local Kitchen & Bar
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Local Kitchen & Bar - Billings

Gastropub
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   SUN 09:00 AM - 2:00 PM
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   Serves Alcohol
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Menu

This menu was last updated on 5/10/18. Although we have many accurate menus, they change often and it should be assumed this menu is not 100% accurate. If you want to be sure the dishes are still offered or confirm the prices are correct, please call the restaurant by tapping the call button above.
Main  | Brunch
by
Gluten Free  Gluten Free   Vegetarian  Vegetarian   Vegan  Vegan

Brunch

Brunch is available on Saturdays and Sundays from 9am to 2pm.
CHICKEN AND GNOCCHI
** Hand rolled gnocchi dumplings, roasted chicken, vegetables sautéed in herb butter and topped with the perfect hollandaise.
RANCHERO
** Pork chili verde with black mole, fried Trevino tortillas, poached eggs, and grated Havarti with hashbrowns.
WHOLE WHEAT PANCAKES
** Montana whole wheat pancakes cooked in butter with blueberry compote and whipped honey butter and eggs.
FRENCH TOAST
** Grand Marnier battered challah bread with strawberry coulis, maple crème anglaise, and vanilla bean cream.
IRISH OATS
** Proper oatmeal with sweet cream, farm honey, toasted pecans, and peaches.
CHICKEN & A BISCUIT
** Boneless battered chicken thigh, our fluffy house baked biscuit, rich cream gravy, and two eggs.
THE ESTELLE
** Named for a dear friend, this was her favorite. Olives, soft and hard cheese, and sour dough toast with sweet cream butter and jam.
THE BRUNCH RUEBEN
** Grains of Montana rye bread topped with shaved corned beef, sauerkraut, sliced Havarti cheese, and Russian dressing with sunny side up eggs.
THE FARMHOUSE STANDARD
** Eggs, bacon, toast, and hash browns.
THE FLAVOR OF THE WEEK
** Buttermilk pancake with a unique addition or two to make the batter that much better served with real Vermont Maple Syrup.
THE LOCAL MESS
** Crispy fried hash browns, braised beef in jus, poached eggs, and grated Parmigiano Reggiano.
BREAKFAST POUTINE
** Hash Browns with cheddar curds, poached eggs, and brown gravy with aioli.
BAKING POWDER BISCUITS
** Baked in the wood oven and served warm and fluffy with cream gravy.
BREAKFAST TACOS
** Grilled corn tortillas filled with black bean puree, chorizo and diced potatoes in enchilada sauce, and crème fraiche with green chili coulis.
BUBBLE AND SQUEAK
** Shredded cabbage, fried mashed potatoes, black pepper and sage sausage with a smoked tomato sauce and eggs.
BRUNCH FISH
** Cornmeal crusted catfish with black bean puree, cabbage slaw, cilantro chimichurri, and two eggs.
 

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