whole beast feast - adobe...young chicken & boudin blanc apricot, sweet potato & kale with chicken...

crusty bread & sal ted butterf enne l po l l en

cheeses & preserveso l i v e o i l , g r eens & gr i l l ed b read

cured meats * mus tards , p i ck l e s & g r i l l ed b read

crispy sunchokessheep ' s mi l k chee se & thyme- sa l t

gri l led bologna & cheesebread & bu t t e r p i ck l e s

bison tartare with toast *pre se rved egg yo lk & sun f l ower o i l

fr ied crab*

ta r ta r sauce

raw salmon*

meyer l emon marma lade & avocado

gnocchi with uni cream*

g r i l l ed sh i i take & ka l e

6

19

21

10

5

16

15

13

18

farro spaghett i with prawnsguanc ia l e , g r i l l ed l e ek & f enne l

25

l ightly charred tuna*

ce l e r iac , savoy cabbage w i th t ru f f l e & pecan

36

gr i l l ed branz ino *app l e & brus s e l s sp rou t s

29

roasted duck breast * f a r ro , c ippo l in i on ion , duck ju s& pre s e rved mushroom

32

smoked sir loin with red wine*

s t eak fa t po ta toe s , charcoa l on ions & wate rc re s s

33

tagl iatel le with arugula pestoa f r i can squash , ka l e & mushrooms

20

young chicken & boudin blancapr i co t , swee t po ta to & ka l e w i th ch i cken ju s

24

bbq pork ribsk imch i s t ew , beech mushroom,cucumber , da ikon & cr i spy egg

28

bone-in ribeye for two*wi ld mushrooms & wh i skey sauce

98

medium-rare short r ib*g lazed roo t s , c racked whea t & f r i ed gar l i c

28

chicory salad & brown butter *ce l e ry & rogue smoky b lue

gem let tuce with crab dressing*br ioche c rou tons & 1000 i s l and

charred onion & marrow cream*par s l ey , mus tard s eed & banyu l s

gri l led broccol ini with yuzubay sp i ce -bu t t e r

roasted potatoes & bacongar l i c , u r fa & ch ive s

creamed rye with dandelionpecor ino & f r i ed sha l l o t

tempura onion ringst omato ke t chup

hen of the woods with celeriacbarre l -aged v inegar & nas tur t ium

rigatoni , tomato & ricot tabas i l o i l

12

14

11

9

8

11

8

13

14

PROVISIONS

MAIN COURSE

VEGETABLES

Welcome to Hearth & Dram. We celebrate the history of Denver in our cuis ine. Simple ingredients , rust ic cooking, and

modern techniques make us who we are .

*THESE ITEMS MAY BE SERVED RAW OR UNDERCOOKED BASED ON YOUR SPECIFICATION, OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. EATING OVERCOOK FOODS IS BAD FOR YOU AS WELL.

FOR YOUR NEXT VISIT / PRICES PER PERSONWhole Beast Feast

sal t crustedsturgeon

Serves 6 To10 People

3 Courses Served Family Style

s tandingrib-roast

dry-aged &glazed duck

whole roasted suckling pig

BE SURE TO RESERVE 5 DAYS IN ADVANCE

John HarrySous Chef

William SilbernagelExecutive Sous Chef

Jeffrey WallExecutive Chef

80 60 55 75