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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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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

Apps

POUTINE
A bowl of our fries served with fresh cheese curds, pan gravy, and a poached egg with a side of vinegar mayo.
OUR SOUP
A delicious soup creation made with ingredients representing the season.
CAULIFLOWER
Beer battered cauliflower in buffalo style hot sauce with blue cheese mousse.
CRAB CAKES
Blue crab meat with onions and peppers with citrus salad greens and spicy remoulade.
MARKET SALAD
An amazing salad created fresh daily with produce purchased from the farmer’s market or provided by our local gardeners.
LOBSTER TACOS
A patio favorite! Lobster meat in celery seed aioli with fruit salsa and lime crema
ALLIGATOR BITES
Crispy marinated Cajun fried alligator served atop greens in a citrus vinaigrette and spicy dipping sauce.
BREAD PLATE
House made bread with accompaniments.
BILLINGS'S BEST FRIES
Hand cut triple cooked French fries with our own ranch sauce.

Pizza

PEPPERONI PIE
Imported Italian style pepperoni, shredded mozzarella and asiago, “red lead” sauce, and fresh parmesan.
COMMUNITY PIE
Parina's Pie: Italian sausage, basil, fresh mozzarella, and wild mushrooms on red sauce.
MARGARITA PIE
A classic! A garlic oil base with frresh mozzarella pearls, basil, tomatoes anda balsamic reduction.
CLAM PIE
Chopped sea clams, roasted garlic, dill cream base, fried capers and fresh parsley.
PHILLY PIE
Grilled strips of New York strip loin, mozzarella and American cheese blend, peppers, mushrooms, and onions over a garlic olive oil base.
WHITE CHICKEN PIE
Chopped Red Bird chicken, red onion and sun-dried tomatoes with a white garlic sauce.

Entrees

CHICKEN CORDON BLEU
Pan seared chicken breast stuffed with prosciutto and Swiss cheese, served with oven roasted fingerling potatoes and arugula in a creme fraiche sauce.
THE STAFF BURGER
We come up with great creations for our staff when they want a burger for dinner. We'll create a burger with our own artistic flair and send it out to you. Rules for staff burgers: don’t be picky, no food allergies allowed, and you’re probably going to get an egg on it.
THE LOCAL BURGER
House ground local beef with whipped cheese, grilled bacon, tomato, onion, greens and quick pickled cucumber and fries.
SKIRT STEAK
Beautifully charred skirt steak garnished with a bold chimichurri sauce, caramelized onions, and steak frites served with mixed greens in a spicy vinaigrette.
LAMB SHANK
Braised lamb shank with battered onion rings, whipped potatoes roasted vegetable mash, and tomato lamb jus.
PRIMAVERA
Handmade pappardelle noodles with fresh local vegetables in a basil and garlic compound butter.
NEW YORK
Strip loin with Maytag blue cheese mashed potatoes, mushroom demi-glace, and pan glazed carrots and shallots.
BISON HASH
Bison sausage with potatoes, greens, and garden onion in Havarti cream with candied red peppers.

Dessert

PEANUT BUTTER
Chocolate cookie crust with peanut butter mousse, salted peanut brittle, and butterscotch caramel, with whipped nougat cream.
WARM CHOCOLATE CAKE
Chocolate cake with a rich fondant center with chocolate ganache and crème fraiche topped with house caramel.
PISTACHIO CAKE
Light pistachio cake with mirror glaze, served with Wilcoxson's pistachio ice cream, and drizzled in chocolate balsamic from Yellowstone Olive Oil Company.
MACARON OF THE WEEK
A large house made macaron with a unique filling, flavored butter cream, and dusted with a distinct topper.
PASSION FRUIT MOUSSE
Light, dreamy passion fruit mousse accompanying a fresh blueberry sorbet and fresh blueberry sauce.
CHEESECAKE
Different every day. The team creates something new to keep the flavor fresh and exciting.
 

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