*These menus change and are meant as an example.
Dinner Menu
FIRST
PORK BELLY 19
prosciutto | baby swiss | mustard gastrique | cornichons | sour dough
SMOKED TROUT TOAST 18
fennel salad | maple bacon | goat cheese
EMPANADAS 21
wagyu beef | peas | shiitake mushrooms | poblano romesco
BISON CARPACCIO 19
oyster mushrooms | pea shoots | radishes | horseradish caper emulsion
ASPARAGUS 17
sugar snap & english peas | lemon – mint vinaigrette | frisée |beehive barely buzzed cheddar
SPRING PEA RISOTTO 17
morel mushroom | baby carrot | mint | parmesan
OXTAIL PAPPARDELLE 18
pecorino | gremolata | mulled wine
CRAB BRANDADE 22
watercress | avocado | smoked lemon | truffle oil vinaigrette
SECOND
BEETS & BRIE 19
dill | frisée | honey | orange | walnuts
TOMATO 18
blue cheese | bacon | rye bread | red onions
little gem | basil
CUCUMBER MELON 18
burrata | arugula | mint | peppercorn pickled onion
THIRD
CHICKEN FRICASSEE 46
spring peas | aligoté potatoes | cipollini onion | fig velouté
ELK LOIN
sweet potatoes | brussel sprouts | apples | sage demi-glace
LAMB CHOPS 57
spiced carrots | smoked potato salad | chickpea pine nut mash
BAVETTE 56
broccolini | cauliflower & sweet potato gratin | chimichurri
WAGYU NEW YORK 68
asparagus | crab pave | tarragon duxelles
BRANZINO 54
white bean | preserved tomato | garlic caper olive tapenade | spätzle
SCALLOPS 58
cauliflower | zucchini | spaghetti squash | sun cherry tomatoes
BISON SHORT RIBS 56
red potato eggplant | caponata | red pepper coulis
EGGPLANT POLENTA 39
red pepper | tomatoes | basil | capers
AVAILABLE UPON REQUEST
artisan bread from hawk and sparrow | european butter | volcanic salt 8
22% gratuity will be added to parties of 8 or more
*Consuming raw or undercooked foods may increase your risk of food born illness
By supporting us we are able to support our local farmers whenever possible