Dinner Menu

Date Night, Wine & Dine

a la carte

Monday – Saturday: 5pm – Close

Menu Available for Curbside Pickup

Updated: 08/10/2021

Small Plates

charcuterie | house cured meats | rillette | house pickles | mustard | cheese | bread • 21

beet salad | goat cheese croquette | beet puree | augula | orange truffle vin • 12

mac n cheese | 4 cheeses | rigatoni | chorizo | breadcrumb • 11

pork belly salad | arcadian greens | pickled onion | grit crouton | green garlic • 13

escargot | garlic | butter | herbs | pea | shallot | puff pastry • 15

wagyu short rib | carrot “pappardelle” | maytag blue cheese | spinach • 15

bread service | 2 house made rolls | butter • 5

Large Plates

market fish | uniquely prepared daily | limited availability • MP

scallops | corn maque choux | forbidden rice | asparagus • 37

lamb rack | pea | mint | cous cous | olive jus | cucumber | cashew • 35

duck breast | parsnip | broccolini | peach chutney | serrano | almond • 28

ragu | wagyu and td niche pork | tagliatelle | chili | parsley | grana | baguette • 25

full blood wagyu cut | “1000” layer potato | brussel sprouts | peppercorn demi • MP

* Raised in Craig Nebraska by Mark Blackford

Chefs 5 Course Tasting Menu • 75pp

wine pairings   standard / premium • 30/55

Thank you

Anthony Kueper

Chef / Owner

Andrew Juarez

Sous Chef

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

A $5 split charge will be applied to all split plate requests