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Lunch Catering (406)556-1111 Private Evening Dining Options

Try This Light & Fresh Winter Salad Vinaigrette Recipe

Blood Orange & Honey Vinaigrette   We created this beautiful citrusy dressing to star along with our specialty salads and to season roast salmon before it goes in the oven. This vibrant vinaigrette is best made with a high power blender such as Vitamix or Blendtec.  If you don’t own one (oh, you really should!), use a regular blender and pour the dressing through a fine mesh strainer to catch any pulp before adding the olive oil.  Winter Citrus Salads just brighten up the day and provide lots of vitamin C & packed-in nutrition.  This sparky dressing that will be a new favorite in your recipe box; you’ll use it time and again!  Recipe Note:  you can add more or less honey to your taste preferences.  We like the tiny bite of bitter from the orange pith, it pairs nicely with nuts, seeds, and dried or fresh fruits. We’ll be offering a variety of super food salads made with Kale, Cabbage, Carrot, Spinach, Roasted Root Veggies, Pepitas or Toasted Nuts, Dried Apricots or Cranberries and crumbly cheeses such as Goat or Feta all month for lunch specials.  We’re starting the year in a modern direction by providing a few new healthy options along with your good ol’ favorites from our menu.  Many of our special salads can be modified to fit the “whole 30” plan, The Keto Diet, The Paleo Diet, Vegetarian or Vegan Diet, or can just be enjoyed because they are DARN DELICIOUS!  Stop in for lunch, carry out, or order large salads ahead of time for your office or catered lunches.  With a day’s notice, we... read more

Starky’s Chicken Enchilada Soup Recipe

Starky’s Chicken Enchilada Soup Nothing speaks to chilly weather like a steamy, hearty bowl of spicy soup!  It simmers a bit on the stove and creates an unstoppable “yum” aroma in your kitchen.  We like it packed with cooked chicken, but it’s a cinch to use veggie stock and delete the chicken for a vegetarian soup.  Go a step further for a vegan adaptation and replace the butter with all vegetable oil in the roux.   Using rice flour makes it gluten free for our people who don’t touch the wheat.   There is huge flavor packed in the ingredients so those options will render a super tasty soup.  In the Starky kitchen, we roast our own pasilla peppers over an open gas flame which gives rich, authentic flavor to the soup.  In a pinch, you can use canned green chilis.  The ingredient list seems long, but it goes into the soup fast and you don’t have to be disciplined with uniform chopping as the soup gets pureed with an immersion blender or a regular high speed blender.   Just be careful when using hot liquids in a blender, they tend to blow the top off if you fill it too full or let the steam build up.  We position a towel on top and start the blending on low speed.  As with most soups, they taste better when allowed to sit overnight for all the flavors to heighten but you can serve this one as soon as it is hot and ready.    Load it up with toppings such as tortilla strips, cheese, scallions, cilantro, sour cream, super thin jalapeno slices, or... read more

New Year’s Dinner @Starky’s!

STARKY’S NEW YEAR’S EVE DINNER MENU PREFIX 4 COURSE EVENT, RESERVATIONS ONLY! Starky’s feeds everyone so is you are a Vegan, Vegetarian or have Gluten or other food restrictions, you can dine with us on this special evening!  Share this menu with friends or loved ones who want a great celebration without breaking their dietary needs.  (406)556-1111 to reserve now HOLIDAY MENU $50 per person including a glass of Prosecco with your starter course! Starters…choose (1) Wild Mushroom & Cognac Pate, vg, gf, df Warm Brie with Cranberry Chile Preserve veg Hot Crab & Artichoke Dip Soup or Salad…choose (1) Curried Butternut Squash Soup, vg, veg, df, gf Winter Salad of Pomegranate, Grapefruit, Pistachio & Goat Cheese, veg Mains…choose (1) Prime Rib with Duchess Potato, Asparagus and Horseradish Cream, gf Jumbo Shrimp & Sausage Jambalaya Linguine Pumpkin Herb Risotto with Roasted Vegetables, df ,veg, vg, gf Sweet Endings …choose (1) Warm Chocolate Challah Bread Pudding with Bourbon Sauce New York Style Cheesecake with Tart Cherries Grapefruit Sorbet with Candied Citrus Peel veg, vg, df, gf Don’t Delay…there are limited seatings for this wonderful dinner... read more

Valentine’s Food, Love & Happiness @Starky’s 2017

Valentine’s Sharing & Sampling Menu 2017 at Starky’s Authentic Join us for a creative evening of dining with “the one” or “the crew” you love!  No room for “Order Envy” tonight…all dishes are served on platters to be shared inspiring casual communal joviality!  Reserve your table for this unique 4 course food sharing experience or order from our Starky Everyday Menu…either way there will be food, love & fun!  Special Sharing Menu $40 per person with optional wine & beer flights for $12 ea .   Get it started Chef Board of artisan cheese & meats, boozy melon, breads & spreads   Small  Foods for Sharing Steak and Chimichurri flatbread Salmon Sliders with Spicy Remoulade Roasted Tri Color Carrot with Pine Nut & Raisin Mini  Crab Curry  & Mini Red Pepper Bisque   Mixed Grill for Two Skewered Shrimp, Bison Sausage, Sliced Tenderloin Steak, Chicken Skewer, Grilled Vegetable Roasted Potato Wedges with Herb Whole Mustard Horseradish Cream and Romesco Sauce for dipping   Sweets Trio Champagne Sorbet Dressed Up Strawberry Chocolate Stout Cupcake   A Vegetarian Option is Available! Reservations strongly recommended (406)556-1111 or  ... read more

New Year’s Eve Menu 2016

Hello, New Year! Join us at Starky’s this year to celebrate all the hopes we have for a safe, healthy, and happy 2017!  Team Starky is throwing it back to an easier time by presenting our 2016 Classic New Year’s Eve Menu.  These retro dishes never go out of style, they just get better with locally sourced, awesome quality ingredients and a modern take on presentation.  Starky’s is about #foodforeveryone …bring your young family, your date, your friends, your vegetarians, your picky eaters, or just ALL your people to enjoy the promise of a brilliant New Year! Classic New Year’s Eve Menu Jumbo Shrimp Cocktail $10 for 5 jumbo shrimp and housemade cocktail sauce  Potted Wild Mushroom Pate $8 with jar of pate, crostini, pickled vegetable, parmesan  Pear, Pistachio, Chevre Salad $7 with cranberry vinaigrette  Steak Tenderloin with Scampi Shrimp & Crab $30 with Au Gratin Potato, Aspargaus, Smoked Paprika Butter  Halibut Persillade $28 Fresh Halibut with Mustard and Garlic Crumb, Lemon Browned Butter Sauce, Pearl Couscous, Spinach  Polenta Stack $17 Vegetarian and Gluten Free Polenta layered with Roasted Tomato, Mushroom , Parmesan, and Marinara Dark Chocolate Pots De Crème $8 jar of chocolate heaven, whipped cream, shortbread cookie  Reservations are strongly recommended! (406)556-1111 to reserve your family, date, or friend’s... read more

Holiday Beer Tasting & Social @Starky’s

Join us Thursday, December 14, 2016 for a fun night of Craft Beer, Artisan Snacks and Craft Beer Knowledge! Holiday Beer Social @Starky’s Arrive with friends or your date at 6pm, Thursday Dec 14 6 Craft Beers of “Best in Category” sampling 6 courses of Artisan Snacks & Foods served “community style” by Chef Sam Knowledge dropped by the lively Beer Crew at Cardinal Distributing $25 per person; reservations only (406)556-1111 to reserve you spot... read more

Starky’s Lazy Sunday Apple Butter Recipe

There is nothing quite like picking apples from your own apple tree.  We giggle as we hang on a rickety ladder surrounded by delightfully perfect red orbs    Rational thought tells you not to extend beyond your reach, but that one unattainable apple beckons from a high branch …pick me now!  Luckily, no injuries occur and baskets of apples are transported to the test kitchen as we prepare to test a few recipes that have waited for harvest.  Today’s project:  create massive amounts of deep caramel colored apple butter!  The day was cloudy with chilly weather  moving in so why not settle into the cozy kitchen and spend a little time cooking for colder days ahead.  This method could not be more simple.  There is a small amount of attention towards the end of cooking time, but other than that, you simply load the crockpot and turn it on.  You will swoon for hours as your home fills with the aroma of cinnamon, ginger and apples as they cook gently down.   Dreams of apple butter on toast, apple butter bbq sauce on wings, and pork loin with apple butter & cabbage become a reality.  Here’s your recipe from the Starky Test Kitchen this week! Crockpot Spiced Apple Butter Ingredients: 3-4 lbs of baking apples, or as many will fit in your crock pot, such as Gala, MacIntosh,  Rome or Jonagold 1 cup filtered water 1 tablespoon cinnamon 1 tablespoon ground ginger 1/2 teaspoon clove 1/2 teaspoon nutmeg pinch of sea salt honey if desired to taste Wash all of your apples.  Using an apple corer/slicer if you have one,  cut... read more

Valentine’s Day Specials Menu at Starky’s!

  Valentine’s Day is on Sunday, February 14, 2016 Make a reservation for your sweetheart, your family, or your fun lovin’ friends now at (406)556-1111 ♥VALENTINE’S NIGHT SPECIALS♥ Arugula, Roasted Red Grape, Pistachio & Manchego Salad with Champagne Vinaigrette Small Plate Seared Scallop with Mango Vinaigrette  Spicy Handcut Pasta with Mussels, Chorizo, Wine Sauce Eggplant Caponata, Herb Polenta (vegan & vegetarian) Baseball Cut Sirloin Steaks, Shrimp,  Mashed Golds, Chimichurri Butter Burnt Caramel Custards, Almond Shortbread Flourless Chocolate Cream Cake Starky’s Daily Menu will also be available for breakfast, lunch, and dinner on Valentine’s Day! Starky’s is an allergy and special diet friendly restaurant with plenty of delicious choices for gluten free, dairy free, vegetarian, and vegan guests.  Families and large parties are welcome! SHARE THE LOVE WITH EVERYONE THIS VALENTINE’S DAY AT STARKY’S AUTHENTIC! 24 N. Tracy, Downtown Bozeman, Montana (406) 556-1111 for... read more

Challah Bread Stuffing for your Thanksgiving Feast!

From our Family Recipe Book to yours:  Our Famous Starky Challah Bread Stuffing for Thanksgiving! Thanksgiving is kind of a huge deal in our house.  We’ve been hosting Thanksgiving dinner for so many years and although new dishes might make an occasional appearance, the tried and true family recipes prevail.  Making challah from scratch has been a family activity since I can remember and nothing smells better coming out of the oven.  It never lasts long and gets demolished the same day…sometimes without any butter or jam.  Grandpa Saul always proclaimed about the challah in his booming, craggy voice;  “it eats like cake!”  For the Thanksgiving feast, there is no better bread to use for stuffing than challah.  It’s eggy, slightly sweet, and has a dense texture that holds up to gravy. Since we have to be genius about oven space on Thanksgiving Day, we went way outside the box and tried cooking the stuffing in a crock pot last year.  Skeptical, we held our breath and watched as the stuffing puffed up, browned up nicely on the edges and was held on warm while everything else baked in the oven.  It got a little baste of turkey drippings at the end and then was tasted-oh my!  The stuffing was tender & moist and served right out of the crock pot vessel which kept it nice and warm for the second wave.  We share this method with you as it sure did save time, pans and space when you are in high gear to get this dinner on your Thanksgiving table! Our challah recipe is not listed here; they... read more

Orange Garlic Shrimp Recipe from the Starky’s Test Kitchen

This week’s inspiration came from an unlikely place…the bottom drawer of our home refrigerator. You know those adorable little clementine oranges that you purchase in big quantities in the netted bag? We love to buy those, eat about 3 and then forget about them. Weeks later there they sit, too cute to throw out, too mushy to eat, just taking up space. So the question is:   “What can you do with over-the-hill mini oranges?” The answer came when we were discussing making dried porcini mushroom “dust” to coat lamb chops. What if we dried the clementine peels in the oven, pulverized the peels and used them as a dry rub? As fate would have it, we came across a Bon Appetite article about dehydrated fruit peel and vegetable “powders”…we knew we had to try it with those aged little clementines. Maybe something amazing would happen.   Bingo! We peeled (easily) all the old clementines, juiced all the oranges (for smoothies), and spread the misshapen peels on a parchment paper lined baking sheet with sides. The peels took about 3 hours to dry completely in a 200 degree convection oven. They must be very dry and brittle as any remaining moisture would prevent them from being ground into a powder. This will vary depending on your oven and the thickness of the peels. They should “crack” when you break one in half.   The aroma in your house will be insane. The equipment you need to finish the job is a cheapy coffee grinder. We had an old one from years ago, but you can pick one up in... read more