Menus
Small Plates & Shareables
-
Bread service
house made bread with two seasonal butters and an herb oil
For Two $16
For Four $24
-
Figs & Burrata
burrata cheese, parma ham, salted fig gastrique, brown butter almond praline, fig jam, brioche
$15
-
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
-
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
-
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
-
Vegetable Pozole Soup
guajillo chili based vegetable soup with zucchini, yellow squash, and tomato garnished with wonton crisp and cilantro crema
$12
-
Roma Crunch Salad
with charred lemon caesar dressing, focaccia croutons and parm snow
$16
-
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.
-
5 Course Tasting
$95
accompanied wine pairing $50
-
7 Course Tasting
$125
accompanied wine pairing $65
Entreès
-
Gently Smoked Pan Roasted Elk Fillet
with goat cheese sweet potato hash and currant bordelaise
$45
-
Pan Seared Fresh Fish of the Day MKT PRICE
with tarragon tomato broth, roasted mirepoix, yukon potato, and lemon compound butter
-
Red Wine Braised Short Rib
with asiago potatoes, broccolini, cherry demi glacé, and a smoked pepper relish
$38
-
Creamy Pesto Linguine
with duck confit, roasted mushrooms and blistered tomato
$35
The Chef’s Tasting Menu
-
Course One
KOREAN BARBEQUE BEEF TARTARE
minced beef tartare, bulgogi aioli, soy cured egg yolk, korean chili flakes
-
Course Two
THAI BASIL CAPRESE SALAD
heirloom tomatoes, thai basil and peanut pesto, mozzarella cheese, balsamic dressing
-
Course Three
MISO COCONUT TOMATO BISQUE
rich tomato bisque blended with miso and coconut milk, lemongrass herb oil, fennel salad
-
Course Four
SZECHUAN FISH AND RISOTTO
citrus marinated salmon, sushi rice risotto, szechuan carrot purée, spring pea powder, unagi
-
Course Five
ELK POKE
pan seared elk tenderloin, pickled carrots, daikon radish, seaweed salad, citrus avocado, black vinegar yum yum
-
Course Six
RABBIT CHORIZO AND KIMCHI
chorizo braised rabbit, kimchi, crispy wonton, cilantro tzatziki
-
Course Seven
CRAB RANGOON RAVIOLI
pan fried ravioli, cream cheese and crab filling, mango sambol marinara, basil gremolata