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

crusty bread & salted butter fennel pollen cheeses & preserves olive oil, greens & grilled bread cured meats * mustards, pickles & grilled bread crispy sunchokes sheep's milk cheese & thyme-salt grilled bologna & cheese bread & butter pickles bison tartare with toast * preserved egg yolk & sunflower oil fried crab * tartar sauce raw salmon * meyer lemon marmalade & avocado gnocchi with uni cream * grilled shiitake & kale 6 19 21 10 5 16 15 13 18 farro spaghetti with prawns guanciale, grilled leek & fennel 25 lightly charred tuna * celeriac, savoy cabbage with truffle & pecan 36 grilled branzino * apple & brussels sprouts 29 roasted duck breast * farro, cippolini onion, duck jus & preserved mushroom 32 smoked sirloin with red wine * steak fat potatoes, charcoal onions & watercress 33 tagliatelle with arugula pesto african squash, kale & mushrooms 20 young chicken & boudin blanc apricot, sweet potato & kale with chicken jus 24 bbq pork ribs kimchi stew, beech mushroom, cucumber, daikon & crispy egg 28 bone-in ribeye for two* wild mushrooms & whiskey sauce 98 medium-rare short rib* glazed roots, cracked wheat & fried garlic 28 chicory salad & brown butter * celery & rogue smoky blue gem lettuce with crab dressing * brioche croutons & 1000 island charred onion & marrow cream * parsley, mustard seed & banyuls grilled broccolini with yuzu bay spice-butter roasted potatoes & bacon garlic, urfa & chives creamed rye with dandelion pecorino & fried shallot tempura onion rings tomato ketchup hen of the woods with celeriac barrel-aged vinegar & nasturtium rigatoni, tomato & ricotta basil oil 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 cuisine. Simple ingredients, rustic 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 PERSON Whole Beast Feast salt crusted sturgeon Serves 6 To 10 People 3 Courses Served Family Style standing rib-roast dry-aged & glazed duck whole roasted suckling pig BE SURE TO RESERVE 5 DAYS IN ADVANCE John Harry Sous Chef William Silbernagel Executive Sous Chef Jeffrey Wall Executive Chef 80 60 55 75

Upload: others

Post on 28-Jan-2021

2 views

Category:

Documents

0 download

Report

Download

Embed Size (px):

TRANSCRIPT

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