Montana grown.
European inspired.
voted as One of the
Best restaurants in Billings MT
TEN at the NORTHERN
A place for great food and better conversation.
At TEN, we work with Montana farmers and prioritize locally sourced ingredients first.
Come for the prime cuts, hand-crafted cocktails, and local cuisine. Stay for the conversation.
Wash up. Dinner is served.
19 N Broadway
Billings, MT 59101
SEVEN DAYS A WEEK
3 PM – 11 PM
FOR THE TABLE
BREAD SERVICE | 7
focaccia, crackers, herb whipped butter, olive oil (V)
oysters | 12/24/44 *
mignonette, lemon, Township Road horseradish 3pc/6pc/12pc (GF)
clams | 19
garlic, calebrese, white wine and parsley, served with grilled beer bread
OLIVES & ALMONDS | 9
marinated olives, toasted almonds (GV, V)
burrata | 14
local preserves, basil, olive oil, balsamic, grilled bread (V) add prosciutto +4
BRUSSELS | 17
pomegranite, roasted butternut squash, feta, toasted pepitas, lardons, spicy maple drizzle
BONE MARROW | 25
minced giardinera, fresh parsley, grilled bread
add 1.5 oz. Sherry luge +10
FRIED POLENTA | 15
hot honey, gorganzola, fine herbs, chili crema (V)
starters
SOUP DU JOUR | 12
ask your server for today’s creation.
BEET & ARUGULA SALAD | 13
pistachio, orange, pickled red onion, ricotta, coriander vinaigrette (GF, V)
Caesar salad | 12
romaine, garlic croutons, parmigiano reggiano, lemon, herbed caesar dressing (GFO)
Harvest Cobb salad | 13
lardons, grated egg, butternut squash, diced apple, dried cranberries, feta cheese, apple chips, maple-white balsamic vinaigrette (GF)
mains
Scallop Grenobloise | 51 *
shallots, jalapeno, capers, leeks, rosemary, butter, lemon juice (GF)
SALMON | 41 *
parsnip purée, kale, chorizo, carrot, baby potatoes
herb oil (GF)
FRESH SPAGHETTI| 27 *
wagyu sugo, fresh basil, parmesan (GF)
LOBSTER RAVIOLI | 39
sherry cream sauce, fine herbs, parmesan cheese,
Tête de Moine cheese
RISOTTO | 21 *
pumpkin puree, butternut squash, roasted pepitas, arils, chevre, fried sage, parmesan
add chicken +10 // add steak +20 (GF, V)
from the butcher
CHICKEN PICCATA | 31
herb roasted potatoes, white wine caper sauce, seasonal vegetables (GF)
PORK TRIO | 45
mustard glazed double bone-in pork chop, pork sausage, crispy pork skin, kale, squash purée,
aus jus
Beef short rib| 41
red wine braised short rib, cheese and herb polenta,roasted root vegetables (GF)
12 0z. New York Strip | 58 *
pomme purée, seasonal vegetable, bordelaise sauce (GF)
8 oz. Beef Tenderloin | 63 *
pomme purée, seasonal vegetable, bordelaise sauce (GF)
16 0z. ribeye | 74 *
pomme purée, seasonal vegetable, bordelaise sauce (GF)
GF Gluten Free | GFO Gluten Free Option | V Vegetarian | VG Vegan
CHEF de CUISINE
Josh Seltvedt
*Eating raw or undercooked meat, poultry, eggs, or seafood poses a health risk to everyone, but especially to the elderly, young children under the age of 4, pregnant women, and other highly susceptible individuals with compromised immune systems. The cooking of such animal foods reduces the risk of illness. Split plate fee: $8. Tickets are subject to a 20% gratuity for parties of 6 or more guests.
FOR THE TABLE
BREAD SERVICE | 7
focaccia, crackers, whipped herb butter, olive oil (V)
oysters | 12/24/44 *
mignonette, lemon, horseradish 3pc/6pc/12pc (GF)
Clams | 19
garlic, calebrese, white wine and parsley,
served with grilled beer bread
OLIVES & ALMONDS | 9
marinated olives, toasted almonds (GF, V)
burrata | 14
local preserves, basil, olive oil, balsamic,
grilled bread (V) add prosciutto $4
starters
BRUSSELS | 17
pomegranite, roasted butternut squash, feta, toasted pepitas, lardons, spicy maple drizzle
FRIED POLENTA | 15
hot honey, gorganzola, fine herbs,
chili crema (V)
Gambas al ajillo |19
sautéed garlic shrimp served with chili crisp and grilled bread
SOUP DU JOUR |12
ask your server for today’s creation.
fries | 8
hand-cut fries, fine herbs, parmesan, aïoli (V)
HARVEST COBB SALAD | 13
lardons, grated egg, butternut squash, diced apple, dried
cranberries, feta cheese, apple chips, maple-white balsamic (GF, V)
BEET & ARUGULA SALAD | 13
pistachio, orange, pickled red onion, ricotta, coriander vinaigrette (GF, V)
CAESAR SALAD | 12
romaine, parmigiano reggiano,
lemon, garlic croutons,
herbed caesar dressing (GFO)
from the butcher
Hollenbeck ranch lamb meatballs | 21
merguez spiced meatballs, san marzano tomatoes, ricotta, braised greens, focaccia
steak frites | 32 *
8 oz. wagyu bavette, gorgonzola maître d’hôtel butter, handcut fries, garlic aïoli
1/3 lb Wagyu Hot Dog | 24
Marbled Meats wagyu-angus hot dog, dutch crunch bun, housemade giardinera, pineapple mostarda, handcut fries, aïoli
smash burger | 20 *
8 oz. patty, house made brioche bun, house made pickles, TEN sauce, caramelized onions, American cheese, hand cut fries
Bone marrow | 25
minced giardinera, fresh parsley, grilled bread
GF Gluten Free | GFO Gluten Free Option | V Vegetarian | VG Vegan
*Eating raw or undercooked meat, poultry, eggs, or seafood poses a health risk to everyone, but especially to the elderly, young children under the age of 4, pregnant women, and other highly susceptible individuals with compromised immune systems. The cooking of such animal foods reduces the risk of illness. Split plate fee: $8. Tickets are subject to a 20% gratuity for parties of 6 or more guests.
old fashioneds
ten classic | 12
house bourbon, TEN signature cherries, sliced orange, sugar cube, angostura bitters
bighorn | 14
peach pecan infused bighorn bourbon, TEN signature cherries, sliced orange
smoked sage | 22
Woodford Reserve, honey-sage simple, orange bitters
flights
Negroni Flight | MP
Negroni Bianco, Classic Negroni
Mezcalito Negroni
whiskey flight | MP
Dealer’s Choice
Seasonal
FRENCH 406 | 18
Hendrick’s Gin, huckleberry purée, simple syrup, lemon, mint, Prosecco Superior
LAYDIE GREY | 15
earl grey infused White Laydie Gin, lemon, simple syrup // add egg white +1
PHOTO FINISH | 19
Woodford Reserve, Amaro Nonino, Campari, Fernet
POSITIVE KIM | 16
Tito’s, St. Germain, domaine de canton ginger, lime, simple syrup, jalepeño
SLOW BURN | 15
Four Roses, Peach Schnapps, lemon, pineapple, honey simple syrup, grenadine
OAXACAN FIRESIDE | 18
Casamigos Reposado, Cointreau, lime, cranberry, rosemary cardamom simple syrup, mezcal rinse
prohibition
sidecar | 16
cognac, grand mariner, lemon
Inspired by an American Army Captain in Paris during WWI and named after the motorcycle sidecar that the Captain used.
boulevardier | 15
bourbon, campari, sweet vermouth
Created by Erskine Gwynne, publisher of the magazine “Boulevardier,” for expats living in Paris during the 1920’s. The drink was popularized after its inclusion in Harry MacElhone’s 1927 book “Barflies and Cocktails.”
corpse reviver #2 | 14
gin, cointreau, lillet, absinthe, lemon
In 1930 Harry Creddock came on the scene with this famous cocktail. Originally from America, he came to the Savoy in 1920, shortly after Prohibition began.
draught
street fight red ale | 5
Angry Hank’s Microbrewery, Billings, MT
abv – 6.5 • ibu – 25
mas fina mexican lager | 6
Carter’s Brewing Co., Billings, MT
abv – 4.8 • ibu – 10
back country scottish ale | 5
Lewis & Clark Brewing Co., Helena, MT
abv – 5.8 • ibu – 17
river nymph golden ale | 6
Neptune’s Brewery, Livingston, MT
abv – 5.1 • ibu – 9
grazing clouds hazy IPA | 7
MTNs Walking Brewery, Bozeman, MT
abv – 7 • ibu – 20
big bison american stout | 6
Thirsty Street Brewing Co., Billings, MT
abv – 6.3 • ibu – 45
yuzu onna hard seltzer | 6
New Hokkaido Beverage Co., Bozeman, MT
abv – 5
haybag american hefeweizen | 6
Phillipsberg Brewing Co., Phillipsberg, MT
abv – 5.5 • ibu – 25
bottles + Cans
domestics | 4
Budweiser, Bud Light, Coors Original, Coors Light, Michelob Ultra, Miller Lite
imports | 5
Modelo Especial, Stella Artois
hard cider | 8
Samuel Smith
sober sips
guava getaway | 10
cucumber, basil, guava, lime
Non-Alcoholic brews | 6
Athletic Lite NA, Athletic Run Wild NA IPA
Bubbles | 34
Zilch Brut, Zilch Brut Rosé
from the PÂtisserie
WHISKEY-SALTED CARAMEL APPLE BAKLAVA W/ WHISKEY BRICKLE ICE CREAM | 12
spiced apple filled baklava, toasted orleys and almonds, served with whiskey brickle ice cream
DECONSTRUCTED PEAR AND WHITE CHOCOLATE CROSTATA | 13
Spiced wine poached pears, caramelized white chocolate, spiced white chocolate pot de crème
ROCHER DELIGHT ENTREMETS | 14
hazelnut dacquoise, hazelnut praline feuilletine, milk chocolate mousse, gianduja ganache
chocolate cake for two | 18
15 layers of dark chocolate + gianduja mousse, chocolate ganache, vanilla bean gelato, dark chocolate hot fudge (V)
seasonal crÈme brÛlÉe| 10
seasonally rotating classic custard, brûléed sugar crust (GF, V)
digestif
amari
Noniino Quintessentia | 10
Ciocaro | 9
Averna | 10
Fernet Branca | 9
Jägermeister | 7
cognac
Courvoisier VS | 11
Domaine de Canton Ginger | 9
Hennessy VS | 11
Remy Martin XO Excellence | 44
Brandy
B&B Liqueur | 10
Bénédictine D.O.M. | 10
Calvados VSOP | 9
Capel Pisco | 6
Christian Brothers | 4
Dessert & Fortified Wine
Dessert Wine
Jackson Triggs “Reserve” Vidal Icewine – 375ml | 69
Niagra Peninsula, Canada, 2019
chateau hallet Sauternes – 375ml | 60
Bordeaux, France, 2020
chÂteau D’Yquem “Premier Cru Superieur” Sauternes – | 898
Bordeaux, France, 2019
Anselmi “I Capitelli” Garganega – 375ml | 120
Recioto di Soave, Veneto, Italy, 2020
domini castellare di castellina “S. Niccolo” Chianti Classico – 375ml | 97
DOC Vin Santo, Tuscany, Italy, 2019
Marenco “Pineto” Brachetto – 375ml | 48
DOC Brachetto D’Acqui, Piedmont, Italy, 2021
fortified wine
Carpano Antica Formula Sweet Vermouth | 8
Fonesca Ruby Port, Bin #27 | 12
Graham’s Tawny Port, 10 Year | 15
Sandeman Tawny Port, 20 Year | 22
Sandeman Tawny Port, 40 Year | 55
Sandeman Rainwater Madeira | 12
GF Gluten Free | GFO Gluten Free Option | V Vegetarian | VG Vegan
for the kids
cheeseburger | 16 *
local ground beef, cheddar cheese, fries
pasta du jour | 14
ask your server for details
chicken fingers | 10
crispy chicken fingers, fries or berry bowl
buttered noodles | 12
butter, parmesan
beverages
juice | 4
orange, apple, or cranberry
milk | 4
ask your server for details
soda | 3
Pepsi, Diet Pepsi, 7Up, or Dr. Pepper
*Eating raw or undercooked meat, poultry, eggs or seafood poses a health risk to everyone, but especially to the elderly, young children under the age of 4, pregnant women and other highly susceptible individuals with compromised immune systems. The cooking of such animal foods reduces the risk of illness.
Celebrating Excellence in Every Pour
We have been honored with the Wine Spectator Award of Excellence for five consecutive years. We invite you to indulge in our carefully curated wine selection and exceptional cuisine.
reservations
Secure your table at TEN and enjoy a great meal in Billings. Contact us today to secure your table and indulge in the flavors of TEN’s unmatched cuisine and handcrafted cocktails.
restaurant Gallery
Catch a glimpse of the rich flavors and inviting atmosphere of TEN at the NORTHERN. Our gallery highlights the diverse menu offerings and our artistry in plating.
private dining
TEN offers a private dining room perfect for groups and events. Whether a business meeting or celebration, enjoy an exclusive atmosphere with Montana-grown hospitality and European cuisine.
private dining & events
Whether celebrating a milestone, hosting a business meeting, or enjoying a personal event, this elegant space combines sophistication with comfort, ensuring the perfect backdrop for any occasion. With a capacity of up to 25 guests, it provides an exclusive atmosphere ideal for any celebration.
As one of the top restaurants in Billings MT with event space, we offer tailored menus, warm service, and an quiet ambiance. If you’re searching for private dining near me, then give us a call.
Northern Hotel
A 4-star boutique hotel located in the heart of Billings, the Northern combines elements of the past with today’s modern conveniences. Offering a legacy of luxury since 1902, the Northern fosters a sense of community and timelessness that keeps guests coming back.
The Northern welcomes you to stay a while and experience unparalleled comfort. Our exceptional staff will ensure a wonderful stay and personalized service. Whether you’re here for business or leisure, the Northern offers a truly unique experience.
If you’re looking for a loud restaurant that rushes people in and out, we recommend going elsewhere.
If you want to slow down, live in the moment, and have a great dinner and conversation, then pull up a seat.
table talk
Stay in the know with TEN’s “Table Talk”! Sign up for our newsletter for the latest updates on events, special offers, new menus, and mouth-watering culinary insights.
