F O R T H E T A B L E

HERBED GOAT CHEESE & TOMATO JAM 16 artisanal bread | tomato jam | herbed goat cheese

CHARCUTERIE BOARD 24

FIRE ROASTED CAULIFLOWER 16lemon gremolata | aioli | batuta oil

BAKED CAMEMBERT 16cranberry pistachio relish | flat bread

M O U N T A I N T A P A SCRISPY PORK BELLY 13butternut squash | beets | hazelnut

BRAISED VEAL CHEEK 15apple mostarda | celery root purée celery leaf & radish salad

* TUNA CRUDO 18spicy tuna | quail egg | artichokes | potato | tomatosaffron aioli | olives

* PAN SEARED SCALLOPS 18spiced carrot purée | roasted cauliflower | toasted almonds | capers | golden raisins

ALPINE CABBAGE 15butternut squash veloute | braised cabbage shaved root vegetables | pressed apples | toasted pumpkin seeds

BEET TARTARE 15candied orange | buttermilk aioli | sunchoke chip

CORN & CRAB FRITTERS 15red pepper coulis

BURRATA 15pickled apples & kohlrabi | beets

* B U T C H E R ’ S B L O C K

PORK CHOP 42

8 oz. BEEF FILET 50

10 oz. BISON RIBEYE 50

ELK RACK 48

COLORADO LAMB CHOP 54

10 oz. NEW YORK STRIP 52

B I T S & B I T E S 10

WYLD STUFFED POTATO

ROASTED MUSHROOMS

CRISPY BRUSSEL SPROUTS

BOURSIN MASHED POTATOES

PARMESAN HERB FRIES

GREEN BEAN ALMONDINE

LEMON ROASTED ASPARAGUS

LOBSTER MAC & CHEESE

E N T R É E S* COLORADO STRIPED BASS 38artichoke & fennel barigoule | confit tomatoeschorizo | brown butter

* PAN ROASTED CHICKEN 32spiced carrot puree | heirloom carrotssautéed rainbow chard | duck confit croquette

FARRO RISOTTO 24roasted mushrooms | parmesan shaved radish & herb salad | lemon oil

WYLD PASTA 30wild boar | san marzano tomato | parmesan

SKUNA BAY SALMON 32corn coulis | heirloom cherry tomato | french beans

S A L A D S 1 4 *add chicken 10 shrimp 12 skirt steak 12 salmon 14

SMOKED TROUT SALAD winter greens | pumpernickel dirt | yuzuport-braised turnips | roasted candy stripe beets

* BABY GEM LETTUCE “CAESAR“ SALAD parmesan | crispy anchovies confit tomato | lemon - brown butter dressing

ICEBERG SALAD

blue cheese | tomatoes | candied baconpickled shallot | house buttermilk dressing

BUTTER LETTUCE SALAD roasted squash | candied walnuts | country hammanchego | smoked apple vinaigrette

D I N N E R*These items may be served raw or undercooked based on your specification, or contain raw or undercooked ingredients. Consuming raw or

undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical con-

ditions. Gluten Free V Vegan 12.13