-- all our menus change with the season and are updated nightly --


-- 04.2019 --


shareable snacks

marinated olives

black truffle burrata, toasted ciabatta, evoo

grilled tender beef, korean bbq sauce, lime, cilantro

brie de meaux, starwberry preserves, toasted ciabatta

chickpea fritters, creamy spiced feta


salad & soup

arugula, endive, mushrooms, fennel, parmesan, citrus vinaigrette

creamless wild mushroom soup, white truffle oil

ruby red & golden beets, candied walnuts, meyer lemon yogurt

gem lettuce, apples, green island blue cheese, burnt honey vinaigrette



yellowtail sashimi, grapefruit, orange, radish, avocado, ponzu

octopus tempura, fennel, arugula, hummus, romesco

lump crab cake, nu’ó’c châ’m, fennel, pecans, basil, cilantro, crispy shallots

butter braised lobster, truffle potatoes, broccoli mousseline

sea scallops, sunchokes, babette carrots, brussels sprouts, rutabaga

wild striped sea bass, cauliflower, oyster mushrooms, snow peas, capers

mountain trout, snowpeas, pattypan squash, baby carrots, basil


crisped boneless duck confit, farro, baby kale, oyster mushrooms, natural jus

angus filet mignon, crispy brussels, preserved lemon, butternut squash 

breast of duck, savoy cabbage, baby carrots, fingerlings, fuji apples

slow braised berkshire pork, parmesan polenta, charred broccoli

loin of colorado lamb*, creamy leeks, oyster mushrooms,tokyo turnips, tarragon

short rib of beef, green ola farms squashes, pearl onions, potato purée



snacks are priced between $5 - $12, starters between $12 - $26,
entrees between $29 - $44, desserts between $7 - $12 


an additional seven-course tasting menu is available nightly
(offered for the entire table only)



pastries: kathryn king     
chef / owner: gerry klaskala