Small Plates & Shareables
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Bread service
house made bread with two seasonal butters and an herb oil
For Two $16
For Four $24
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Figs & Burrata
burrata cheese, parma ham, salted fig gastrique, brown butter almond praline, fig jam, brioche
$15
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Caramelized Brussels Sprouts and House Bacon
thinly shredded brussels sautéed crispy with caramelized onions and our house cured bacon lardons, finished with lemon, parmesan, apple cider glaze, and whipped goat cheese
$17
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Caramelized Cauliflower with Local Whipped Goat Cheese
whipped goat cheese atop crispy focaccia with our house pistachio pesto, roasted cauliflower florets, and finished with candied pecans and local honey
$16
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Thai Butternut Coconut Lobster Bisque
a rich lobster stock infused with roasted butternut squash, coconut milk and sherry, finished with smoky paprika oil, and a parmesan cheese baton
$14
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Vegetable Pozole Soup
guajillo chili based vegetable soup with zucchini, yellow squash, and tomato garnished with wonton crisp and cilantro crema
$12
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Roma Crunch Salad
with charred lemon caesar dressing, focaccia croutons and parm snow
$16
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Mixed Greens and Herb Salad
with peppercorn crusted goat cheese, pickled fennel, shaved carrot, and roasted shallot vinaigrette
$14
The Chef’s Tasting
Experience what the chefs are inspired to share with you today with our Chef’s Tasting Menu. A one-of-a-kind culinary adventure of tastes, textures, and creativity.
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5 Course Tasting
$95
Accompanied Wine Pairing $50
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7 Course Tasting
$125
Accompanied Wine Pairing $65
Entreès
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Gently Smoked Pan Roasted Elk Fillet
with goat cheese sweet potato hash and currant bordelaise
$45
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Pan Seared Fresh Fish of the Day MKT PRICE
with tarragon tomato broth, roasted mirepoix, yukon potato, and lemon compound butter
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Red Wine Braised Short Rib
with asiago potatoes, broccolini, cherry demi glacé, and a smoked pepper relish
$38
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Creamy Pesto Linguine
with duck confit, roasted mushrooms and blistered tomato
$35
The Chef’s Tasting Menu
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Course One
WILD MUSHROOM CAKE
caramelized onion, lemon fennel crema
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Course Two
BUTTERNUT SQUASH AND LEEK SOUP
toasted pepitas and fennel fronds
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Course Three
SPRING PEA RAVIOLI
braised rabbit, citrus mornay
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Course Four
PAN SEARED FLOUNDER
parsnip and sweet potato gratin, roasted red pepper beurre blanc
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Course Five
APPLE CIDER SMOKED PORK LOIN
yukon potato risotto, braised greens, parmesan
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Course Six
VENISON ROULADE
creamed spinach, whipped sunchokes, sunflower and gremolata
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Course Seven
CHEESE PLATE
an assortment of artisanal cheeses with granny smith apple, pickled okra and red onion, and honeycomb