Dinner Menu
Elk Carpaccio
bulgur tabbouleh salad, mustard aioli
Summer Green Salad
haricots verts, shaved fennel, radishes, hazelnuts, champagne vinaigrette, ricotta salata
Elk Carpaccio
bulgur taboulleh salad, whole grain mustard aioli
Roasted Candy Striped Beets
pickled yellow beet-arugula salad, creamy dill vinaigrette, beet emulsion
Dungeness Crab Salad
tomato-watermelon gazpacho, chili oil, pickled watermelon rind
Ricotta and Parmesan Gnudi
asparagus, morels, brown butter, shaved summer vegetables, truffled vinaigrette
Pan Seared Veal Sweetbreads
vidalia onion soubise, pickled vidalias, sautéed fennel, fennel fronds
Blackberry Sorbet
mint syrup
Cucumber Juice Shooter
citrus salt, parsley salad
Heirloom Tomato Ceviche
shaved radishes, citrus vinaigrette
Potato Crusted Trout Filets
shallot studded haricots verts, cherry tomatoes, lemon buerre blanc, pea tendrils
Pan Roasted Alaskan Halibut
braised artichokes, chervil puree, toasted macadamia nuts, artichoke vinaigrette, fresh mache salad
Braised Veal Cheeks
summer pea sauté, tender great northern beans, pea tendrils, rich veal jus, pea puree
Wagyu New York Strip Steak
ratatouille gallette, creamy blue cheese stuffed squash blossom, balsamic infused jus
Pan Roasted Duck Breast
wild rice hoe cake, sautéed arugula, blackberry conserve, cassis gastrique
All Natural Colorado Rack of Lamb
eggplant caviar, feta studded faro, pickled red onion-fennel salad, creamy cucumber raita
shallot studded haricots verts
summer pea sauté, pea tendrils
braised artichokes and fennel
wild rice hoe cake, blackberry conserve, sautéed arugula
We are always delighted to put together a special tasting menu to enhance your dining experience. Please ask your server about customizing tonight's menu into something special made exclusively for you and your guests.
In addition we offer custom wine pairings to compliment your meal!
Reservations
"The restaurant is beautifully designed and all the staff extremely welcoming and pleasant. With your attention to detail you will continue to be a great..."
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- Anthea

