Appetizers 

Fresh Shucked Oysters

Herbal Mignonette, Dill | 5 each

Basil Fed Snails

Spruce Tips, Watercress, Wild Licorice Fumet | 14

Manilla Clams

Monterey Bay Seaweed, Variegated Lemon, Makrut Lime | 13

Montana Trout Culture Smoked Croquette

Tomato and Ginger Sofrito, Rhubarb Marmalade | 12

Local Cheese Plate

Chef’s Assortment, Crostini, Accoutrement | 18

Soup & Salad

Soup du Jour | 9

Petite Salad

Local Baby Greens, Tomato, Onion

Choice of Dressing: Ranch, Balsamic, or Cabernet and Rosemary Vinaigrette | 8

Streamline Farms Buttercrunch                                                     

Roasted Tomato, Spring Garlic, Olive Crumble | 10

Entrées

Bigeye Tuna                                                                                   

Asparagus and Spring Onion Salad, Arctic Char Caviar, Sea Buckthorn | 40

Morel and Goat Cheese Agnolotti                                                                                

Basil and Black Truffle | 28

Curry Roasted Rack of Lamb                                                                        

Kamut Tabouleh, Pea Shoots, Pomegranate and Black Garlic | 46

Coffee and Brown Sugar Smoked Pork Ribs                                                                                                    

Roasted Baby Onions and Carrots | 30

Pan Roasted Beef Tenderloin                                                                                    

Balsamic Tomato, Bacon Fat and White Bean, Arugula | 50

Braised Wild Boar Shoulder                                                    

Sweet Soy, Star Anise, Coconut, Bok Choy | 35

Pan Roasted Pheasant                                                                  

Spring Pea, Sunchoke, Roasted Orange, Pistachio | 38

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.*