A welcome note from BPR:
Summer has arrived here in Missoula, Montana and so has the Brasserie Porte Rouge seasonal summer dinner menu! This menu has all the hallmarks of a fine dining experience without the pretense. Classic preparations meet modern techniques; high brow meets low brow. And if something sounds too exotic to you, don’t be afraid to speak with your server and talk it out, perhaps you will find a new favorite.
Whether you are looking for a romantic French-inspired upscale dinner, a night of eating and drinking big, or maybe sharing a dozen raw oysters and apps with friends during a casual happy hour, we have the space and seating for you: it’s okay to have fun here.
New to BPR and wondering what to wear? In a very Missoula fashion, we like to have it all of the ways here. Please wear whatever makes you comfortable, though. Cozy up to our bar in flip-flops and shorts still damp from a day at the river or wear your finest premium fly fishing shirt in teal. Look cute. The air conditioning is on, so maybe grab a sweater if you are the chilly type. Long story short: as long as you have on footwear, you are welcome at Brasserie Porte Rouge!
*
Thanks to Tasting Table for choosing Brasserie Porte Rouge as the best French restaurant in Montana!
“[Chef Hunter’s] approach may be French-themed, but there's a heavy focus on local ingredients and telling a story — via food — that's unique to Montana. Expertly crafted seasonal winter dishes are sublime, and the oysters are a consistent favorite.”
***
Lunch & dinner service seven days per week.
{Reservations not needed for lunch. Walk-in availability for dinner}
60 day booking window from today’s date. Reservations recommended for table seating during dinner.
We recommend booking five to seven days in advance to request specific tables.
A message about our 2025 menu from our head chef, and James Beard Award semi-finalist, Chef Walker Hunter:
I'm proud and excited to announce Porte Rouge's 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
