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Charred Shishito Peppers

Sweet Soy, Wasabi Cream, White Vinegar

Brussel Sprouts

Sour, Sweet, Salty

Cast Iron Johnnycake

Maple Butter, Baked To Order, Please Allow 20 Minutes

Portabella Fries

Sherry & Thyme Aioli

Beef Tartare

Wasabi, Rice Crackers, Smoked Avocado Mousse

Maryland Crab Cake

Yuzu, Fresno Chili, Frisee, Dill

Pink Lady Apple Salad

St. Agur Blue Cheese, Arugula, Shallots, Candied Pecan

Roasted Heirloom Beets

Cherry, Mustard, Buratta, Grapes, Pistachio-Nori Granola

Caesar Salad

House Caesar Dressing, Butter Croutons, Reggiano

Vietnamese Pork Belly Panzanella

Pickled Vegetables, Herbs, Nuoc Mam, Lime

Wild Tuna Crudo

Peruvian Flavors

Spaghetti Rustichella

White Shrimp, Uni Butter, Chili Flake, Garlic

Mac & Cheese

4 Cheeses, Gouda, Aged Cheddar, Reggiano, Jack

Seared Diver Scallops

English Pea, Black Garlic, Uni

Mary’s Chicken Breast

Fingerlings, Chard, Crimini Mushrooms, Cipollini, Red Wine Jus

Idaho Rainbow Trout

Grilled Campfire Vegetables, Lemon Caper Pan Sauce

New Zealand Elk

English Pea Bacon Jam, Meyer Lemon, Crispy Potato, Asparagus

Tennessee Emu

Dates, Brown Butter, Brussels Sprouts, Grapes, Juniper, Blackberry

Faroe Island Salmon

Baby Beets, Wasabi, Smoked Avocado

Rack Of New Zealand Lamb

Herb Crust, Cauliflower, Truffle, Red Wine, Pear

1 lb Aged Cowboy Ribeye

Balsamic Grilled Onions, Potato, Spinach, Red Wine Jus

8oz Filet Mignon

Shallot Brûlée, Charred Sprouting Broccoli, Baby Onions, Burgundy Jus

European Seabass

Pea-miso, Carrot “Teriyaki”, Young Pea Vines

Wood Grilled Duroc Pork Chop

Jalapeño Mac & Cheese, Pork Braised Collard Greens

Amaroo Farms Emu Strip | Balsamic Onions | Potato | Spinach | Red Wine Jus Elk Tenderloin | English Pea | Bacon Jam | Arugula | Crispy Potato | Meyer Lemon Braised Bison Short Rib | Smoked Miso-Potato Puree | Blistered Asparagus | Pepper Jelly

Brussel Sprouts

Sweet, Sour, Salty

Shishito Peppers

Chili Infused Sweet Soy, Sesame, Wasabi Cream

Roasted Beets

Spiced Sour Cherry Mustard, Wild Rice Granola, Burrata

Pink Lady Apple Salad

Endive, Watercress, Roasted Apple, Candied Pistachio, St. Agur Blue Cheese, Cider Vinaigrette

Butternut Squash Soup

Maine Peekytoe Crab Cake, Charred Onion Crema

Wild Game Trio

($20 Supplement). Chef’s trio of wild game with individual accompaniments

Grilled Duroc Pork

3 Pepper Mac & Cheese, Pork Braised Collard Greens, Sage Bernaise

Bison Shortribs

Onion Syrup, Pepper Jelly, Smoked Miso Potato, Blistered Asparagus

Mediterranean Seabass

Winter Squash, Black Garlic, Saffron, Potato

Banana Bread Pudding

Huckleberry, Banana, Croissant, Vanilla Ice Cream

Cappuccino Pots de Crème

Triple chocolate chocolate custard, chocolate hazelnut crumble, penuche

Pacific Oysters “Ménage à Trois”

Three Preparations Of Oysters: Champagne & Caviar, California Citrus Ponzu and “Dry” Mignonette

Roasted Beet Salad

Roasted Heirloom Beets Over A Bed Of Marinated Herbed Goat Cheese, Dressed With House-made Sour Cherry Mustard, Watercress and Lemony Sorrel

Peruvian Albacore Tuna Tartare

California Citrus Ponzu Marinated Tuna, Spicy Aji Amarillo Chili Pepper Vinaigrette, Serrano Chili Infused Sweet Soy, Crispy Sweet Potato & Aromatic Herbs

Asparagus & Morel Mushrooms

Barely Warmed Asparagus with Morel Mushrooms and Sherry Wine Cream Sauce

Artichoke Soup

Silky Velouté Of Artichoke Hearts With Shaved Truffles From Périgord France And Warm Puff Pastry

Seared Foie Gras Vietnamese

Warm Seared Foie Gras Over A Chilled Salad Of Green Papaya, Crispy Roots And Herbs

Chilean Seabass

Pan Roasted Chilean Seabass Finished with Sea Urchin Butter And A Mélange Of Peas, Black Garlic & Lobster

Roasted Elk Tenderloin

Cast Iron Seared Elk Tenderloin With A Sticky Chutney Of Bacon & Asparagus, Wilted Baby Arugula And A Sweet & Sour Sauce Of Meyer Lemon

Wood Grilled Petite Filet Mignon

With Mashed Potatoes Whipped With Farm Cultured Butter and Organic Heavy Cream, Shallot Scented Bloomsdale Spinach, Carrots Braised In Red Wine Beef Jus And Finished With Rich Whole Grain Mustard Bearnaise

Wild Mushroom Pasta

Hand Rolled Agnolotti, Topped With Shaved Périgord Truffles, Mixed Wild Mushrooms, Fine Herbs, Parmesan Cheese and & Black Truffle Cream Sauce

Warm Croissant Bread Pudding

A Soft Oven Baked Bread Pudding Studded With Banana & Dark Chocolate Finished With A Scoop Of House-Made Tahitian Vanilla Bean Ice Cream

Petite Chocolate Flourless “Fudge” Brownies

Served With Various Textures of Valrhona Chocolate, A Tart Gelée Of Passionfruit & Buttermilk Sauce

Meyer Lemon and Strawberry

A Light & Sticky Olive Oil Cake Served Aside Tangerine Scented Strawberries, Sweet & Tart Meyer Lemon Curd, Bright Lemon Sorbet

Beets & Burrata

Sour Cherry, Mustard, Burrata, Fall Herbs | White Haven, Sauvignon Blanc, New Zealand, 2017

Albacore Crudo

California Citrus “Ponzu”, Aji Amarillo, Cilantro | Kung Fu Girl, Riesling, Washington, 2015

"Aguachile"

White Shrimp, Avocado, Lime, Green Chili, Wasabi | Pazo Barrantes, Albariño, Rias Baixes, Spain 2016

Pasta

House Made Agnolotti, Wild Mushrooms, Truffle Butter | Aderezo, Tempranillo, Ribera Del Duero, Spain, 2014

American Bison

Braised Shortrib, Variations of Carrots, Onion Caramel | Inglenook, Cabernet, Napa Valley, 2013

Elk Tenderloin

Jerusalem Artichoke, Bacon, Celery, Mushroom | Anthonij Rupert, “Optima”, South Africa, 2013

"Buttermilk Pie"

Candied Pumpkin, Tahitian Vanilla Whipped Cream | Château Laribotte, Sauternes, 2011