EARLY SPRING DINNER MENU

Starters

White Asparagus Puree  8.50                                   Soup of the Day  8.50

(dairy free)

Grass-Fed Beef Carpaccio  16

Pounded Filet over Baby Arugula & Frisee, Walnut Dressing, Provolone Cheese

Fried Calamari, Green Zucchini and Cherry Peppers 12

Marinara Sauce, Lemon wedges

Italian Burrata & Alto Adige Speck  14

Zucchini Ribbons, Toasted Baguette, Turkish dry Figs, Truffle Oil, Tennessee Dark Honey

Crispy Flatbread  14

Radicchio, Shiitake Mushrooms, Gorgonzola, Baby Arugula, Pine Nuts, Extra Virgin Olive Oil

Hand-cut Yellowfin Tuna Tartar  16

Avocado, Cucumber, Radish, Capers, Lemon & Lime Zest, Wasabi Aioli, Crispy Won Tons

“Charcuterie”  19

Chorizo, Spain                                                 Mortadella, Italy                    Prosciutto Cotto, Italy

Speck Alto Adige, Italy                                   Salami Sopressata, Italy                        Duck Liver Paté

Caper Berries, Olives, Toast Points                                        

Salads

Boston Lettuce  10

Crispy Bacon, White Anchovy, Caesar Dressing

Local Field Greens  10

Fennel, Ricotta Salata, Rosemary Croutons, Sliced Pear, Champagne Vinaigrette

Iceberg and Stilton Blue 12

Roasted Peppers, Radish, Chive, Grated Jicama, Blue Cheese Crumbles

Red & Yellow Beets  15

Arugula, Sliced Green Apple, Goat Cheese, Roasted Tomato Dressing

Entrees

Grass-Fed Cox’s Farm Hamburger on Silke’s Rosemary Bun  17

Tripp County Bacon, Provolone, Braised Onions, Local Lettuce, Heirloom Tomatoes, Garlic Aioli, Pickle, Fries     

Steamed PEI Mussels  18

White Wine, Garlic, Tomato Sauce, Toasted Baguette

Handmade Potato-less Carrot Gnocchi  25

Colorado Lamb Ragout, Fried Sage, Pecorino Cheese

Pan Seared Sea Scallops Pink Gulf Shrimp  28

Braised Local Greens, Garlic Whipped Potatoes, Red Eye Gravy

Grilled Big Eye Tuna Steak  33

Escarole, Red Onion, Portobello, Roasted Grape Tomatoes, Cucumber & Avocado Puree

Pan Seared Canadian King Salmon  29

Brussels Sprouts, White Asparagus, Cauliflower Puree

Roasted Ashley Farms’ Breast of Chicken  25

Roasted Peppers, Cauliflower, Olives, Wild Mushroom Truffle Sauce

Square Cut Braised Short Rib 28

Parmesan Polenta, Broccolini, Romesco Sauce

Niman Ranch Sweet Tea-Brined Pork Chop  31

Haricot Verts, Pancetta, Goat Cheese Corn Bread, Savory Apple Puree

Grilled 16oz T-Bone Steak  38

Roasted Fingerling Potatoes, Arugula & Shaved Parmesan, Brown Butter Sage Demi

Please make us aware of any specific food allergies.

$5 split plate charge for all entrees.