Appetizers
Fresh Shucked Oysters
White Balsamic, Ginger and Petite Cilantro Mignonette | 5 each
Gallatin Valley Botanical Chicken Liver Mousse
Sesame Biscuit, Raspberry and Balsamic Jam, Pickles | 12
Foie Gras
Pear and Amaretto, Salted Fat | 16
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
Quinoa and Pea Shoot Salad
Blood Orange, Tarragon, Feta, Smoked Almond | 11
Entrées
Pan Roasted Red Snapper
Charred Radicchio, French Green Lentils, Red Beet and Balsamic | 36
Pork Osso Bucco
Roasted Apple, Brussels Sprouts, Soft Polenta | 32
Prime Eye of Ribeye
Purple Viking Potato, Parsnip, Duck Fat, Black Truffle Jus | 45
Garganelli
Roma Tomato and Basil, Shaved Truffle, Manchego | 26
Duck Leg Confit
Braised Green Cabbage, Slab Bacon, Pickled Mustard Seed | 34
Chipotle Rubbed Half Rack of Lamb
Smoked Yam, Roasted Pearl Onion, Tiny Carrot | 46
Hoisin Glazed Pheasant Breast
Baby Bok Choi, Honshimeji Mushrooms, Shiso, Radish, Dashi | 38
