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

DINNER  -  DESSERT


-- 10.2018 --

 

shareable snacks

marinated olives

crisped pork belly, tomato jam, pickled okra, scallion

toasted ciabatta, black truffle burrata, evoo

grilled tender beef, korean bbq sauce, lime, cilantro

brie de meaux, apricot preserves, toasted ciabatta

crisped halibut nuggets, creole remoulade

chickpea fritters, creamy spiced feta

 

salad & soup

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

creamless cauliflower soup, parmesan, ciabatta croutons

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

a saute of locallly foraged chanterelles, olive oil, shaved shallots

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

 

seafood

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

octopus tempura, fennel, arugula, hummus, romesco

crisped soft shell crab, nu’ó’c châ’m, fennel, pecans, basil, cilantro, crispy shallots

butter braised lobster, truffle potatoes, broccoli mousseline

sea scallops, butterbeans, lady peas, corn succotash, applewood bacon

fillet of halibut, cauliflower, oyster mushrooms, snap beans, capers

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

meats

crisped duck confit, farro, swiss chard, 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, white corn agnolotti, heirloom tomatoes, snowpeas

loin of colorado lamb, snowpeas, leeks, shiitakes, tarragon sauce

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

 

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snacks are priced between $4 - $12, starters between $12 - $24,
entrees between $28 - $44, desserts between $7 - $10 

--

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

--

 

pastries: kathryn king     
chef / owner: gerry klaskala