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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.
Corn, zucchini, carrots, baby sweet peppers, yellow squash, asparagus, feta cheese, red wine vinaigrette,and avocado. No modifications. Small $8.95. Entrée $13.95.
Lettuce, shredded chicken, crispy wonton strips, green onions, sesame vinaigrette, mandarin oranges, and toasted sesame seeds. Small $9.25. Entrée $14.95.
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.
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.
Heirloom cherry tomatoes, micro basil, mango, goat cheese, and grilled rustic bread.
With fresh raspberry purée and whipped cream.
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 and grilled mixed seasonal vegetables. No cheese.
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.
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.
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.
Rich and delicious with a homemade graham cracker crust.
Ripe Granny Smith apples baked with plump golden raisins; topped with a cinnamon walnut crumble. Served warm with vanilla bean ice cream.
Dark rum and espresso-soaked sponge cake with a layer of creamy custard and smooth dark chocolate.
With a flaky, buttery pastry shell, fresh raspberry purée, and whipped cream.
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