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Burns St. Bistro

We are open for weekday breakfasts and lunches and weekend brunches:

  • Breakfast Monday through Friday 8am to 10:59am.

  • Lunch Monday through Friday 11am to 2pm

  • Brunch Saturday and Sunday 9am to 1pm.

(Menus below)

Seating for parties of four or less indoors. Plenty of outdoor seating, weather-permitting.

Gift cards!

E-Gift cards!

22JUL21

We no longer have any self-serve items, we ask that if you need something, contact your server rather than getting up and moving around: we gotchu!

Important: INISIDE THE RESTAURANT, SEATING IS FOR PARTIES OF FOUR OR LESS PER TABLE AT THIS TIME. If you arrive with six people, we ask that you sit outside.

 


 

WEEKEND BRUNCH

9AM TO 1PM

Hawaiian Brunch

Loco Moco: Burger patty over rice, topped with a sunny egg and brown gravy.  Served w greens, pickled carrots and jalapeno 13

Plate Lunch: Jerk chicken, pineapple chutney, napa cabbage salad, macaroni salad, rice, o.e. egg and tobacco onions 14

Tofu Poke: Sesame-ginger marinated tofu, avocado, shaved red cabbage, marinated cucumbers, fresh radish over rice.  Topped with a sunny egg and nori strips 14

 

Standards–

Brunch Burger: Local Big Sky All-Natural Beef burger, cheddar, egg, candied bacon with fries. 12

Huevos Rancheros: Sunny side up eggs served on top of tomato-chili sauce and corn tortillas. 9

Veggie Browns: Potatoes, Brussels sprouts, squash, cauliflower, broccoli, four-cheese blend, over-easy egg. 10

Biscuits & Sausage Gravy: House specialty. 6

Normal Breakfast: Two eggs, home fries, bacon and a biscuit. Includes butter and jam. 10

Biscuit Sandwich: Your choice of cheese and egg on our house-made buttermilk biscuit. 3



WEEKDAY LUNCH

11AM TO 2PM

Breakfast All Day Items:

Normal Breakfast Two eggs, home fries, bacon and a biscuit. Includes butter and jam. 10

Breakfast Sandwich: Seared Candadian bacon or Candied bacon, fried egg, cheddar cheese on grilled cheddar bay toast 8 add homefries 3


Sandwiches (served w chips)

Scott: Candied bacon, greens and tomato on white bread 10

Turkey Trot: Roast turkey, Russian slaw, pickles and provolone served cold on rye 10

Overlook: House loin ham, jalapeno jam, sweet corn aioli, apple slaw on grilled cheddar bay bread 10

Ravine: Pulled pork on house bun with spicy pickled vegetables and avocado sauce 10

Fenceline: Chicken Katsu sandwich w togarashi mayo, chilli crisp, pickled daikon, cilantro, pickled carrot & jalapeno on house bun 10

Ewok: Smoked cauliflower wrap w baba ganoush, radish, greens, marinated feta, spicy chili sauce 10


Burgers (served w fries)

Steakhouse: 1/3 lb Big Sky Beef burger w blue cheese spread, grilled onions and mushrooms, smoked onion steak sauce on house bun. 13  Add candied bacon 2

Cheesy Meatstack: 1/3 lb Big Sky Beef burger w house loin ham, candied bacon, cheddar cheese, iceberg lettuce, bacon ketchup and pickles on grilled cheddar toast 14

Burns: 1/3 lb Big Sky Beef burger w choice of cheese, greens, tomato, red onion and pickle 13

Sides: Fries sm3/lg 5  Add bacon 2 

Dressings: avocado, creamy lemon-basil, ranch

Cheese Options: havarti, cheddar, provolone, American, pepperjack


Salads

Spring Gulch: greens w marinated artichokes & chickpeas, tomatoes, baba ganoush, feta and pita chips w creamy lemon-basil dressing. 10  Add fried chicken 3

Blue Point:  Barley salad w Smoked cauliflower, pickled apple slaw, avocado dressing and blue cheese 10 Add fried chicken 3 or candied bacon 2

Dropout: Crispy tortillas w greens, cabbage, Avocado, refried zucchini, cilantro, pickled jalapeno & carrot, herbed croutons and pepperjack dressing. 10  Add braised beef 4 or fried egg 1.50



WEEKDAY BREAKFAST

8am to 10:59am

Veggie Browns: Potato, broccoli, brussel sprouts, zucchini and cauliflower topped w three cheeses and an o.e. Egg 10

Breakfast Burrito: Scrambled egg, tater tots, black bean sauce, three cheese blend in flour tortilla 8  Add homefries 3

Huevos Rancheros: corn tortillas, black bean sauce, two eggs, cotija cheese, cilantro, jalapeno and sour cream 9

3 Cheese omelette w homefries 9.  Add candied bacon or loin ham 2

2 Pancakes 7  Add blueberries 2

Biscuits & Gravy 6

Biscuit Sandwich: egg, choice of cheese 3.5 Add candied bacon or loin ham 2

Plus Daily Specials


Baker and owner/partner Vanilla Thunder was featured in the Missoulian as "Monday's Montanan"  a few weeks back. What a dreamboat!

Thank you, Missoula Independent readers for treating us so well in the annual Best of Missoula poll! We won Best Brunch, Best Chefs (Ryan Smtih and Walker Hunter), Best Barista (Racquelle!), and our food cart, Beastro, was victorious as well in the mobile food division, not to mention we placed in the Best Caterer and Family-Friendly Restaurant categories. We hope to continue being one of your faves, MSO!


Did you know we were on the Food Network with a bunch of other Missoula joints? Check out I Hart Food with internet sensation, Hannah Hart.

Hey, we won Best Brunch, Best Chef(s), and Best Caterer in the 2017 Best of Missoula readers' poll. Thanks, Bistronauts!

Hear owner and Chef Walker Hunter talk about doing it right on the Jamie and Travis Present podcast: https://itunes.apple.com/us/podcast/walker-hunter/id1174120153?i=1000379187098&mt=2

Book your party with us. We have the beer and wine, the food, and the space. We'll take care of you and your friends/family/co-workers/frenemies/associates. Contact Chef Walker Hunter for details at burnsstbistro@gmail.com.

Nestled between trailers and train; Plant Perks and Western Montana Grower's Co-op, Burns St. offers at least 20 new menu items per week, and a special kind of dining experience everyday.

Our Hours

Breakfast Monday through Friday 8AM to 10:59AM.
Lunch Monday through Friday 11AM to 2PM.
Saturdays and Sundays, 9AM to 1PM.

Contact Information

Phone: 406.543.0719
Address: 1500 Burns St. Missoula, MT 59802

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Three years ago four morons in a yurt high in the Swan Range came up with a real bad idea: a restaurant on Missoula's Westside. So armed with a Panini press, a soup cooker, and a whole lot of moxie, BSB came to be. While we've left the Panini press behind (RIP), we continue to work with the same energy we had at the beginning. Always learning and ever expanding, we expect to remain a stalwart of Westside for years to come.

 

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If you have questions or comments, feel free to drop us a line. We look forward to hearing from you.

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