DINNER MENU

Sunday thru Thursday | 4:00 pm – Last Seating 9:30 pm

STARTERS

Pastrami Wrapped Filet of Beef – 18

Whole grain mustard


Arancini Di Riso – 16

Arborio rice balls, English peas with braised short ribs


BBQ Pulled Brisket Slider – 16

Housemade BBQ, housemade dill pickles


Pulled Brisket Taco – 16

Braised brisket, guacamole, pico de gallo, housemade flour tortilla


Beet Citrus Salad – 16

Red and golden beets, blood orange, arugula salad with pistachios and a citrus vinaigrette


Chicken Poppers – 12

Housemade hot sauce


Southern Fried Chicken – 11

Panko crusted chicken, honey mustard


Wild Mushroom Risotto – 14

Waffle Chicken – 15

Housemade hot sauce


Fish and Chips – 17

Beer battered cod, truffle fries, spicy remoulade


Tuna Poke – 19

Diced yellowfin tuna, red onion, avocado, poke sauce, smoked pineapple, scallions, sriracha mayo


Salmon Tartare – 16

Salmon, radicchio, cucumber, soy reduction, spicy miso aioli, fried wonton


Beer Battered Onion Rings – 15


BBQ Pulled Brisket Pot Pie – 15


Housemade Guacamole – 15

Crispy tortilla and tomatillo salsa


GFB Cauliflower – 14

Red beet hummus, garlic chips and za’atar

FLAT BREAD

BBQ Pulled Brisket – 18

BBQ sauce, vegan Mozzarella


Philly Vegan Cheesesteak – 18

Sautéed peppers and onions, vegan Mozzarella and a garlic oil drizzle

Hawaiian – 18

Pulled bbq brisket smoked pineapple crispy pastrami with our signature GFB hot sauce


Santa Fe – 16

Slow cooked pulled chicken with adobo, vegan cheese, grilled corn and roasted red peppers

GREENS

Grilled Steak Butternut Squash & Kale Salad – 32

Baby kale, roasted butternut squash, sprinkled with pomegranate seeds and spiced glazed pecans and a balsamic vinaigrette

GFB Salmon Cobb Salad – 32

Roasted corn, cherry tomato, hard boiled egg, romaine, avocado, lemon poppy dressing

Grilled Chicken Caesar Salad – 32

Crispy romaine, egg mimosa, mushrooms, focaccia croutons, with creamy roasted garlic dressing

PRIME STEAKS

30 DAY DRY AGED

Great Falls Bistro hand selects the finest cuts
of beef to dry-age in-house for 30 days.
Dry-aging concentrates the flavors and tenderizes the meat to craft the
ultimate steak experience.

RIB EYE

Sliced – 95

RIB EYE

Sliced – 57

30 DAY DRY AGED

Great Falls Bistro hand selects the finest cuts
of beef to dry-age in-house for 30 days.
Dry-aging concentrates the flavors and tenderizes the meat to craft the
ultimate steak experience.

RIB EYE

Sliced – 95

RIB EYE

Sliced – 57

Steakhouse Recommendation: Medium Rare

Please allow us 35 min. to grill over medium  |  You can always butterfly it!

BONELESS RIB EYE

16 oz – 50

RACK OF LAMB

4 Bones – 60

GFB STEAK

10 oz – 50

CENTER CUT STEAK

10 oz – 50

BONELESS RIB EYE

16 oz – 50

RACK OF LAMB

4 Bones – 60

GFB STEAK

10 oz – 50

CENTER CUT STEAK

10 oz – 50

SIDES: Shoestring Fries – 7 | Hand Cut Sweet Potato Fries – 7 | Vegetable Medley – 7 | Wild Mushroom – 7 | Roasted Corn and Jalapenos – 7 | Roasted Spinach and Garlic  – 7

ENTREES

Veal Milanese – 55

Arugula, cherry tomato, cucumber, balsamic reduction


Pan Seared Za’atar Chicken Breast – 36

A medley of wild mushrooms in a red wine reduction over tri-colored quinoa and roasted butternut squash


Rigatoni Bolognese – 32

Topped with ricotta and herbs

Ginger Horseradish Salmon – 36

Pan seared salmon, mango salsa over garlic basmati rice


Steak House Burger – 30

10 oz house ground burger, vegan American cheese, caramelized onions, mushrooms, A1, aioli, egg, house made dill pickles | Limited Availability


GFB Burger – 24

10 oz house ground burger, lettuce, heirloom tomato, housemade dill pickles | Limited Availability

Spicy | Gluten Free | Vegan

18% GRATUITY ON ALL GROUPS OVER 6 PEOPLE

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Great Falls Bistro

Bistro Hours

On bad-weather days, please call first to ensure that we are open during normal hours

Sunday-Thursday:
4pm – Last Seating 9:30pm

Saturday:
8pm – 12:00am

Friday
Closed

Great Falls Bistro is under