Purchase electronic gift cards

Spring and summer dinner menu is here!

Walk in and hang out at the bar or reserve a table.

{Reservations not accepted during lunch for parties of less than six.}

A message about our spring and summer menu from our head chef, and James Beard Award semi-finalist, Chef Walker Hunter:

I'm proud and excited to announce Porte Rouge's 2025 spring and summer menu. This year we've focused on capturing this curious moment in Missoula's culinary history, looking both backwards and forwards, interpreting our place in geography and culture through our chosen lens of French cooking. We have a quail dish celebrating indigenous ingredients, a marinated bison on a flatbread bed, and a throwback to the halcyon 90s with a cedar plank trout. Still present are some of our self-amused takes on classic fare: foie gras torchon inspired by a Chicago dog, a tomato & plum salad with black licorice syrup. The menu as a whole has pushed us to consider where we as cooks and Missoulians are at this moment.

And this moment is, if I may digress, challenging. I believe that, viewed in the most generous terms, restaurants are one of the few examples of necessity intertwined with art. If we don't eat, we die; however, what we eat, and what restaurants flourish, define culture in a way that few other ventures can. Chain restaurants and cafes by committee can't do this. When the aliens scavenge our archives, they may find it useful to know that there are X many Chick-fil-A's in the United States, but this will tell them very little about Missoula, Montana or the people who love it. The independent restaurants of America, no strangers to challenge, have weathered a hard five years and new challenges arise daily, but we remain grateful to our customers, our fellow Montanans, and our visiting guests, who allow us to meet these challenges, serve this food and tell these stories. We are ever mindful of how precious our guests' resources are, both financial and time, and honored when they choose to spend them with us.

~Chef Walker Hunter