M o d e r n D i n i ng , P re m i u m I ng re d i e n t s , B re at h t a ki ng Vi e w s
S TA RT E R S
. 29 black truffle waffle, kaluga caviar, crème fraîche, chive _____________________________. 3 2 LU M P B LU E C R A B C A K E lump blue crab, creamy cajun remoulade, charred lemon S M O K E D T RO U T R I L L E T T E S ___________________________. 2 1 smoked trout, garlic loaf, chile oil O N I O N & C H E D DA R TA RT ____________________________. 1 8 caramelized onion, melted cheddar, frisée, winter citrus __________. 1 9 PE A R & S M O K E D C H E D DA R S A L A D autumn greens, pear, smoked cheddar, toasted pepitas, cider-black pepper vinaigrette _____________________________. 1 5 P O TAT O & L E E K S O U P brown butter crumble, chive oil ________________. 1 8 KO H L R A B I A N D A PPL E S A L A D celery, candied walnut, parsley, creamy cider dressing C A E S A R S A L A D ____________________________________________. 1 6 B L AC K T RU F F L E C AV I A R WA F F L E ___________________ GF
V
GF, V, N
GF, V
GF, N, VG
romaine heart, parmesan, crouton, classic caesar dressing
F RO M T H E G R I L L
. red wine bordelaise ______________. 7 5 1 4 OZ C A L L I C R AT E WAG Y U R I B E Y E red wine bordelaise ____________. 3 8 7 OZ G R I L L E D G L E N C A I R N S A L M O N
8 OZ C R E E K S T O N E F I L E T M I G N O N GF ______________ 6 5 GF
GF
calabrian chimichurri
LAND & SEA
. 82 _________________________________. 4 8 B R A I S E D S H O RT R I B caramelized carrot, roasted fingerling potato, shallot jam, red wine demi glace _____________________________. 4 9 SEAR ED DUCK BR EA ST black wild rice, grilled green onion, pickled cherry, madeira jus _____________________________________. 4 4 COLOR ADO BA SS anasazi bean and roasted poblano chowder __________________________________. 3 8 C H I C K E N RO U L A DE hominy grits, chile crunch, roasted tomatillo salsa T O N N A R E L L I PA S TA ___________________________________. 2 9 morel mushroom, caramelized sherry butter, brown butter crumble, parmesan ______________. 2 8 ROA S T E D K A B O C H A S Q UA S H D OV E R S O L E GF ___________________________________________ brown butter, caper, grilled lemon
GF
GF
GF
GF
V
GF , VG, N
quinoa verde, black lentil, fall vegetable, toasted pepitas
SIDE S
. hot honey, sherry, toasted almond ______________________________________________. 1 4 P O TAT O P U R É E european butter, chive C R E A M E D S PI N AC H _________________________________________. 1 2 crispy onion ________________________. 1 4 OV E N ROA S T E D C A R RO T S citrus chile glaze ___________________________________________. 1 2 Q U I N OA V E R DE C H A R R E D B RO C C O L I N I GF, N, V _________________________ 1 2 GF, V
V
GF, V
GF, VG
black lentil, fall vegetable
GF Indicates items that are carefully prepared to be gluten-free, but may still contain trace amounts. VG Indicates items that are vegan. N Indicates items that include nuts. V Indicates items that are vegetarian. There will be a 20% auto-gratuity for parties of 8 or more. A portion of all gratuities are shared among our front-of house team members who contribute to your dining experience. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions. The following major food allergens are used as ingredients: Milk, Egg, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soy, and Sesame. Please notify staff for more information about these ingredients.