~Charcuterie~
Cheese Board ~ 12
Charcuterie and Cheese Board ~ 14, 20
Chicken Liver Pâté ~ 8
~Small Plates~
Pear and Brie Soup ~ 8
Blistered Shishito Peppers ~ 7
Warm Brie, Honey Comb and Roasted Fig ~ 10
Wild Arugula, Roasted Beet & Blue Cheese Salad ~ 7
Braised Pork Belly with Fermented Endive ~ 8
Boquerones, Romesco, Manchego, Crostini ~ 10
Sausage Stuffed Piquillo Peppers ~ 10
Smoked Rosemary Venison Ribs ~ 12
Salmon Croquettes ~ 10
Bison Carpaccio ~ 12
~House Made Pasta~
Squid Ink Tagliatelle with Sardines, Eggplant and Capers ~ 12, 16
Heirloom Tomato Tagliatelle ~ 10, 14
Pappardelle with Bolognese ~ 12, 16
~Entree~
Wild Mushroom, Spelt & Fall Nettle Risotto ~ 18
oil cured olives, romesco
Seared Sturgeon ~ 25
carona beans, fregola, saffron,
oil cured olives, romesco
chanterelles, demi glace
Grassfed Beef Tenderloin ~ 28
carrot puree, fennel, purple potato,
chanterelles, demi glace
red wine gastrique
Roasted Duck Leg ~ 20
celery root, fig, leek, & wild rice pilaf,
red wine gastrique
~Dessert~
Chocolate Pistachio Terrine ~ 6
Blackberry Crème Brulee ~ 6