HELENA, MONTANA
Rooted in Montana.
Crafted with Intention.
A restaurant built to celebrate Montana’s seasons and the farms, ranches, and wild places that provide.
Dinner Thursday to Saturday at 5:30
Taste of Benny’s Wednesday at 5:30
Prep Hour Thursday to Saturday at 4
Rooted in Montana. Crafted with Intention.
A GLIMPSE OF WHAT IS HERE NOW
Our menu is not fixed, but rotates with the seasons.
|| today
Pacific halibut / turnip / horseradish / dill / jus | MP
limited availability ~ ask your server
|| amuse
preserved vegetable / cultured yogurt / rye crisp / meadow herbs
|| larder
hearth bread / seasonal cultured butter | 9
bison + beef mondeghili / confit onion / tomato conserva / mustard / aged cheese | 20
trout / apple / cultured dairy / smoked jowl / cider / smoked roe | 19
leek / walnut / mustard / cider / celery root | 19
|| harvest
beet carpaccio / fennel / sweet greens / chèvre / sunflower / cider acidic | 16
wilted radicchio / honeyed feta / roasted grape / pine nut / cider vinaigrette | 16
|| grain
polenta / seasonal mushroom / jus / lardo | 25
pappardelle / kale emulsion / cultured butter / garlic / aged cheese | 28
beet tagliatelle / Montana lamb / blue cheese fondue / walnut | 29
|| pot
bone broth / red + white onion petals / crisp multigrain / Parmesan | 18
celery root velouté / fennel / rutabaga / multigrain / nasturtium oil | 19
|| fire
pork belly / leek + pear / embered carrot / quince jus / pear gel / frisée | 30
berbere vegetables / chickpea / pomegranate / toasted squash seed / arils | 28
bone-in ribeye (~12 oz) / burnt onion jam / ember roots / jus | 68
This is where the menu stands today. Come see what Montana brings to the table next.
The Tables
Set by the Season
Our kitchen follows the rhythm of what the land provides. Fire and preservation do the rest. Simple dishes, handled with care.
Prep Hour
Thursday to Saturday, 4:00 to 5:30 PM. A small menu from the day’s prep, before dinner.
Dinner
Thursday to Saturday from 5:30 PM. Seasonal Montana cooking, the full menu.
Taste of Benny’s
Wednesday from 5:30 PM. A set menu from the kitchen.
Group Dinners
Bring your group to the table
Private dinners for up to 20 guests in the Larder Room, or up to 60 in the Hearth and the Gathering Room. Each menu is planned with our kitchen, shaped by what is in season.
Our Story
Rooted in Montana. Crafted with Intention.
The restaurant at 108 East 6th Avenue changed hands in August 2026. Derrick Quandt took over as owner, Chef Panayotis Tzinis runs the kitchen, and we reopened for dinner that September. Much of what we cook comes from Montana farms and ranches, and the menu changes when the season does. Fire and preservation do the rest.
Derrick Quandt
Owner
Stewarding the next chapter of Benny’s with a commitment to hospitality, community, and producer relationships throughout Montana.
Panayotis Tzinis
Executive Chef
Guiding the culinary vision through preservation, and collaboration with Montana’s farmers, ranchers, foragers, millers, and makers.