spinach, feta cheese and onion baked in filo dough.
Calamari
japanese breaded squid, crispy fried in peanut oil with a spicy southwestern cocktail sauce.
Bruschetta
sour dough toast with parmesan over a tapenade of olives, capers, pepperocini peppers, olive oil and garlic, served with a marinara sauce.
Coconut Shrimp
with a mango-ginger dipping sauce.
Soup And Salad
Dinner Salad
locally raised mixed greens, with sprouts, cucumber, tomato and our house made croutons.
Soup Of The Day
Salads
Oriental Chicken Salad
grilled teriyaki chicken breast on fresh greens, with cucumber, red peppers, fresh peas, almonds, purple onion, sesame seeds, sprouts and chinese noodles. served with a sesame-soy dressing.
Caesar
crisp romaine, our house made croutons, parmesan cheese and our creamy caesar dressing.
Sirloin Blue Cheese Salad
sirloin grilled to order, on fresh spinach with purple onions, tomatoes and blue cheese.
Entrees
Ala Carte Offering Of Soup Du Jour Or Crisp Salad With Assorted Lettuces.
Lamb Rib Chops
Angus Sirloin 8oz
Cajun Chicken Mamou
spicy tomato sauce with garlic and lots of green onions on penne pasta.
Shrimp Etouffee
cajun for "smothered", very spicy, served on rice.
Fish And Chips
beer battered cod pieces, deep fried in peanut oil, with steak fries and tartar sauce.
Small Sesame Tuna Filet On Greens
a four ounce ahi tuna filet. coated with sesame seeds, seared, and served with japanese style wasabi horseradish over locally raised mixed greens.
Trout With Black Olives
an italian dish with olive oil, red chiles, black olives, lemon juice and garlic.
Broiled Trout: Boned, Served With Lemon Caper Butter
served with rice and vegetables.
Fettucine With Fresh Tomato Marinara
made simply with plum tomatoes, garlic, onion and basil.
Chicken Fettucine
prepared with crimini mushrooms, finished with an olive oil garlic alfredo or marinara sauce.
Greek Fettucine
with kalamata olives, artichoke hearts, feta cheese, garlic, tomatoes and fresh basil.
Polenta With Grilled Vegetables
Fettucine With Grilled Vegetables
eggplant, zucchini, portobello mushrooms and others with a fresh tomato marinara, provolone and parmesan cheeses
Chicken-in-the-ruff
hey, why not? since 1949, a signature dish batter dipped, crispy fried and served with steak fries. traditionally enjoyed with michelob-on-tap.
Dinner Specials
Angus Sirloin With A Mushroom Red Wine Sauce
Baja Shrimp
shrimp grilled and served with cabbage, black beans, two sauces and corn tortillas.
Swiss Chard With Olives And Beans
chard and cannellini beans, served with baby basmati rice
Buffalo Chicken Salad
chicken breast tenders with buffalo wing sauce, on greens with carrots, celery and blue cheese.
Mexican Specials
Mexican Chicken Tortilla Soup
served with sour cream, fresh lime and cilantro.
Mexican Broiled Fish Fillet
served on mixed greens with tomatillo salsa, cotija cheese and cilantro, rice, beans and corn tortillas.
Pollo Verde
chile spiced chicken breasts, grilled and served with green tomatillo salsa, rice, black beans and corn tortillas.
Carne Asada
angus sirloin, spiced with chile, grilled to order and served with tomatillo salsa, rice, black beans and tortillas.
Shrimp And Chiles
sauteed with garlic and chiles, served with beans, rice and tortillas.
Veggie Burrito
grilled spiced veggies, chile, tomatillo salsa in a flour tortilla with black beans.
Black Beans And Rice
with cotija cheese, green onions and corn tortillas
Sandwiches
Hamburger
cooked to order: your choice of cheeses, mushrooms, bacon, etc. with fresh fries.
Broiled Chicken Breast
with lettuce, tomato and onion on a toasted roll.
Mango Chicken Breast
as above, with sweet and tangy mango chutney.
Charbroiled Tuna Filet
4oz yellow fin filet grilled to order, with lemon-caper mayonnaise.
French Dip
warm beef, toasted roll, au jus with french fries.
Rueben
grilled rye from stoneground bakery: fresh sauerkraut, our own corned beef, and swiss cheese.
Broiled Veggie
vegetable medley, broiled then baked on sourdough bread with parmesan, provolone and a bit of marinara sauce.
The Shack Café has been a Missoula classic since 1949, when a World War II vet named Axel Hansen introduced a "new" type of dining to Montanans, featuring deep fried chicken dinners served with French fries and garlic toast, washed down with Michelob beer on tap. Located on Front Street, in the middle of one of Missoula's red light districts and surrounded by numerous bars, The Shack provided basic sustenance for patrons, adventurers and denizens of an active street scene for several decades until the current owners, Bill Warden and Robin Hamilton, took over the busy spot and began to change the menu.