Dinner

  • Starters

    • Beet Salad

      16
      Scarborough Farms beets with mustard, pickled cherries, pistachio granola, and Miti Cana queso
    • Braised Octopus

      21
      With fingerling potato confit, tequila vinaigrette, mâche salad, and chermoula
    • Caesar Salad

      14
      With homemade garlic croutons and Parmigiano-Reggiano
    • Golden Corn Soup

      14
      With truffle foam, pea forchette, pecorino, prosciutto chip, and potato croutons
    • Heirloom Tomato Salad

      18
      Scarborough Farms heirloom tomatoes with Maine crab, pickled watermelon, garlic chips, and basil vinaigrette
    • Roasted Apple Salad

      16
      With roasted pink lady apples, Belgian endive, St. Agur blue cheese, shallots, candied pecans, watercress, and apple cider vinaigrette
    • Seared Albacore

      17
      With compressed mango, finger limes, avocado, pea greens, duck fat crackers, and white soy
    • Seared Venison Carpaccio

      17
      With horseradish, avocado, parmesan, crispy capers, and grilled ciabbata
    • Yukon Potato Gnocchi

      16
      Glazed in Périgord truffled butter, with Parmigiano-Reggiano
  • Entrees

    • Alaskan Halibut

      38
      Pan-roasted with cauliflower florets, Brussels sprout leaves, lemon, Medjool dates, grapes, and hazelnut crumble
    • Elk Tenderloin

      52
      New Zealand elk tenderloin with caramelized figs, sautéed arugula, Nueske bacon, roasted garlic panisse, green onion soubise, and fig jam
    • Flat Iron Steak

      49
      Grilled American Waygu flat iron steak with brown butter potato purée, Bloomsdale spinach, and wild mushroom bordelaise
    • Idaho Rainbow Trout

      34
      Pan-roasted in aromatics with succotash, burnt onion sauce, sautéed okra, and pommes maxim
    • Lamb Rack

      48
      Seared New Zealand lamb rack with braised eggplant, golden raisins, grilled leeks, pine nuts, curried cauliflower, piquillo yogurt, and pomegranate reduction
    • Maple Leaf Duck Breast

      42
      With chanterelle mushroom, butternut squash, ras el hanout, braised cavalo nero, shallot jam, grilled leeks, and red currants
    • Pork Chop

      38
      Niman Ranch natural pork chop with apple chutney, bacon-cheddar hash, braised kale sprouts, pistachio purée, béarnaise, and lavender crumble
    • Saddle Peak Trio

      54
      Chef’s daily sampling of a unique selection of meat and game, each with individual accompaniments
    • Wild Mushroom Agnolotti

      29
      Wild mushroom agnolotti with shaved Fiore Sardo cheese, black truffled butter, and toasted bread crumbs
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