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starters
OYSTERS ON THE HALF SHELL
fanny bay (bc), kumamoto (wa), kusshi (bc) 18
MARINATED CHERRY TOMATO BRUSCHETTA 15
burrata, basil oil, white balsamic vinegar
TAGLIATELLE WITH LOBSTER
chanterelle mushrooms, cranberry beans, parmesan 16
black truffle supplement 5
DIVER SCALLOP CEVICHE
avocado, yuzu, serrano chili, cilantro 14
PAN ROATED QUAIL
baby lettuce, red flame grapes, goat cheese, pine nuts 14
SCARBOROUGH FARMS FIELD GREENS
crispy shallots, aged sherry vinaigrette 9
STEAK TARTAR
grilled sourdough toast 15
WEISER FARMS MELON AND DUCK PROSCIUTTO
wild arugula, aged balsamic vinegar 14
COLD EARLY GIRL TOMATO SOUP
dungeness crab crostini 10
farm fresh
FARRO &
FIELD MUSHROOMS YUKON GOLD MASHED POTATOES
ANSON MILLS
POLENTA YELLOW WAX BEANS AND CARROTS
GRILLED
ASPARAGUS BUTTERED CORN WITH TARRAGON
main courses
WHOLE GRILLED LOUP DE MER
sauteéd agretti, summer squash risotto 32
ALASKAN BLACK COD
salt cod brandade crostini, red onion soubise, white elf mushroom 31
WILD KING SALMON
heirloom beans, cherry tomatoes, pea tendrils 33
ROASTED ORGANIC CHICKEN
roasted asparagus, morel mushrooms, truffled potato cream 27
BRAISED BONELESS SHORTRIBS
cipollini onions, yukon gold mashed potatoes, gremolata 28
HERITAGE PORK CHOP
cornbread, baby mustard greens, apple kumquat chutney, ham hock jus
32
LIBERTY FARMS DUCK BREAST
sautéed farro, yellow wax beans, black mission figs, marcona almonds
BONE IN RIBEYE FOR TWO
garlic polenta, arugula and parmesan 75
COLEMAN FARMS DRY AGED NEW YORK STEAK
country hash, roasted chentrelles, bordelaise sauce 42
GRILLED COLORADO LAMB RACK
curried quinoa, roasted eggplant, pickled tomato, condensed yogurt 38
Andrew Kirschner Chef de Cuisine
Christopher Blobaum Executive Chef
We support small family farms and organic growers whenever
possible
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