Restaurant guide

It's a comfort food kind of night! Come try our New York strip tonight!

We have a feature for our pasta lovers this week! We are serving a Linguine with Braised Radicchio, King Trumpet Mushrooms, Bell Peppers, Spicy Sausage, and Speck tossed in an Arugula/Oregano Pesto and topped with a Citrus Mudica. For reservations call 502-1303. See you soon!

Let's talk about RESERVATIONS. Here at the Wassweiler we are very intentional about creating a wonderful dining experience for you. We have 14 small tables total in our restaurant, and we are able to seat each one only two times per night. If you have a party over 4 people, we have to rearrange our dining room according to that, which means moving tables and seating. In our small restaurant the difference between a 4 person seating and a 5 person seating is a big deal. Of course when we get to even larger parties, it affects us even more. We love serving large parties. However, it is very important that when you make a reservation, you know the exact amount of people in your party and if that changes, please let us know as soon as possible. We hate denying reservations to people only to find out later that we could have fit them in had we known about changes to the numbers in a party. Now let's discuss NO SHOWS. When you don't show up for your reservation, it is a BIG deal. We have set that table just for you, and denied someone else an opportunity to dine because you promised us you were coming. When you don't show up, it affects the whole arrangement and costs us customers that would love to have your spot. We kindly ask that you give us 24 hours notice of a cancellation and 48 hours for a party over 6. We understand that sometimes emergencies happen, and of course we will give you grace in those situations, but usually cancellations are not because of an emergency. We are a small restaurant and we love serving Helena. We don't want to be forced to take deposits for reservations, and we don't want the actions of a few to cause us to go this route. If anyone has any other suggestions on how to deal with this, please let us know via message. Thank you for reading, and thank you for your understanding.

Happy Spring! Our feature this week is a Prosciutto Wrapped Pork Tenderloin. Served with a caramelized mirepoix and kabocha squash puree along with roasted garlic, dandelion greens, and cipollini onions. Drizzled with an apple/cherry/nectarine mostarda then topped with roasted hazelnuts. Call us at 502-1303 for your reservation!

Congratulations to Hannah Drga! The next time you dine with us, your pan-seared salmon is on us! Thank you everyone for playing!

We will draw a winner tomorrow!

Tell us what your FAVORITE entree is at the Wassweiler! If you comment your favorite, you will be entered to win that entree for FREE the next time you come see us! We will draw at noon on the 20th. Let's hear it!

Our special this week is Grilled Swordfish with an avocado/horseradish crust. Served with creamy queso fresco polenta, roasted sunchokes, and spicy pickled spring vegetables. Finished off with a blistered poblano broth. Call 502-1303 for reservations. See you soon!

Come see us tonight!

Our famous Pork Chop is back this week! This was one of our original menu entrees, but is now only served as a feature item. It is served with a delicious sweet potato puree, chard, pancetta and brussels. A dusting of almonds and drizzle of jalapeno honey top off this perfect Montana dish. If you have been craving this, don't miss out on your chance and call 502-1303.

We are featuring Grilled Tasman King Salmon this week! Served over saffron rice and oyster mushrooms in a creamy lobster broth with clams. A black truffle gremolata and crushed cashews top off this fabulous seafood dish. Please call 502-1303 if a cozy Wassweiler dinner would help make this wintry weather more bearable!

Thank you, Helena, for voting us the Best New Restaurant of 2018!!!

Our feature this week is a Stone Ranch Montana Wagyu NY Strip with chanterelle mushrooms, spinach, and roasted huckleberry potatoes. A lobster, fennel, and horseradish salad accompanies this perfectly and a caramelized cauliflower sauce along with shaved black truffle top it off! Please call 502-1303 for your reservation.

Congratulations to Andrew Brosten, our executive chef. Andrew was voted as Helena's Best Chef of 2018 in the Best of Helena. Please join us in congratulating him on this well deserved honor. He is the magic behind all the meals you love here at the Wassweiler.

We have had two tables open up tonight! Call 502-1303 SOON if you would like to come in!

We have had two tables open up tonight! Call 502-1303 SOON if you would like to come in!

We just had two tables for two each open up TONIGHT! Call 502-1303 soon to get in!

We are completely booked up for the week! If you would like to make a reservation for next Tuesday or later, please call 502-1303. We look forward to serving you at a later date!

We will be celebrating Valentines Day all week starting on the 12th. Here is what we have in store for you, in addition to our regular menu: Lobster Risotto Whole Lobster White sunchoke, Chanterelle Mushrooms, English Peas, Citrus Caviar Butter, Shaved Black Truffle, Petite Sea Fennel Aged New York Strip 32 Day Dry Aged 10 oz. NY Strip Crispy Confit Potatoes, King Oyster Mushroom, White Asparagus, Black Pepper Oil, Lobster Bernaise, Petite Watercress, Shaved Black Truffle “Snickers Bar” Almond Nougat, Dark Chocolate, Pink Peppercorn Caramel, Strawberry, Werther’s Cotton Candy, Pop Rocks, Thyme Please call 502-1303 for reservations.

We are featured in The Local - Helena Volume 2 which launched today! Check out our article and this video ad they created for us: https://user-5mzzynj.cld.bz/DIGITAL-FINAL/10/