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Butter lettuce, shredded free-range chicken, sesame vinaigrette, grapefruit segments, avocado, and toasted pine nuts. Small $9.95. Entrée $15.95.
Mildly spicy with free-range chicken, tortilla strips, Cheddar cheese, and cilantro. Cup $4.95. Bowl $6.95.
Lettuce, shredded chicken, crispy wonton strips, green onions, sesame vinaigrette, mandarin oranges, and toasted sesame seeds. Small $9.25. Entrée $14.95.
Corn, zucchini, carrots, baby sweet peppers, yellow squash, asparagus, feta cheese, red wine vinaigrette,and avocado. No modifications. Small $8.95. Entrée $13.95.
Romaine, hard-boiled eggs, fresh cherry tomatoes, provolone cheese, garbanzo beans, salami, avocado, peperonicini, Dijon dressing. Small $8.95. Entrée $13.95.
House-roasted turkey breast, applewood bacon, crisp lettuce, sliced tomatoes, and mayonnaise on toasted sourdough bread.
Served warm with vanilla bean ice cream.
Heirloom cherry tomatoes, micro basil, mango, goat cheese, and grilled rustic bread.
Diced filet mignon, capers, shallots, avocado, Fresno chili peppers, and fresh lemon served on grilled bread with extra virgin olive oil, Maldon salt, and shaved Parmigiano cheese.
Grilled Atlantic salmon in a light rice crust on a bed of organic red and white quinoa with a drizzle of extra virgin olive oil and fresh lemon.
Soft and creamy mozzarella cheese, roasted bell peppers, balsamic reduction.
Fried calamari and mixed seasonal vegetables.
Cup $4.95. Bowl $6.95.
Roasted beets, mixed greens, green apples, candied pecans, bleu cheese, balsamic dressing. Small $8.95. Entrée $13.95.
Fresh ground chuck, Cheddar cheese, caramelized red onion, fresh tomatoes, applewood bacon. Served with French fries.
Free-range ground chicken, garlic aioli, fresh coleslaw, tomato, and shaved Parmigiano cheese. Served with sweet potato fries.
Zucchini, artichokes, bell peppers, tomatoes, daikon sprouts, goat cheese, and tapenade paste on toasted rye bread.
San Marzano tomato sauce, fresh mozzarella cheese, fresh basil.
San Marzano tomato sauce, feta cheese and grilled mixed seasonal vegetables.
San Marzano tomato sauce, fresh mozzarella cheese, and fresh mushrooms.
Bleu cheese, toasted walnuts, Granny Smith apples, and honey drizzle.
San Marzano tomato sauce, fresh mozzarella cheese, and salami.
Penne pasta with zucchini, bell peppers, peas, celery, and carrots in a light tomato sauce with Parmigiano cheese.
Homemade noodles with beef ragout.
Spinach and ricotta cheese ravioli in a San Marzano tomato sauce with fresh basil.
Cheese tortellini in a creamy sauce with lightly smoked cured ham, peas, and Parmigiano cheese.
Pan-roasted breaded filet of Petrale sole served with a light sauce of fresh cherry tomatoes, capers, and olives. Served with seasonal steamed vegetables.
Grilled and sliced top sirloin steak with balsamic vinegar sauce. Served with French fries.
Slow-braised for eight hours. Served with mashed potatoes.
Free-range chicken breast sautéed with fresh seasonal mushrooms. Served with mashed potatoes.
Roasted organic chicken brined with spicy chipotle. Served with roasted red potatoes.
With fresh raspberry purée.
Semi-frozen zabaglione with coffee flavor.
Semi-frozen custard with hazelnut flavor.
With vanilla ice cream.
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