Menu

Beginnings

T’s Calamari

14

Peach Vinaigrette / Ginger Lemon Aioli

Oyster Rockefellar

21

Spinach / Bacon / Asiago Cheese / Tequila / Jalapeño / Toast Points

Grilled Venison Sausage

14

Celery Root / Apple / Golden Raisins

Crab Cakes

24

Wasabi Cilantro Ricotta Mousse

Octopus

21

Mountain Mango Sauce / Mojo Verde / Microgreens

*Beef Carpaccio

24

Thinly Sliced Beef Tenderloin / Pesto / Aged Gouda / Olive Oil / Arugula

*Tuna Carpaccio

19

Yuzu Ginger Dressing / Jicama Salad

Fried Green Tomatoes

14

Mountain Mango Sauce / Goat Cheese / Candied Pork Belly

Baked Brie

14

Apricot Glaze / Fruit / Pistachio Dust

Mains

Add on Chicken 8 • Shrimp 10 • Lobster 26

Prime Rib

39

Served after 5 PM on Friday + Saturday / Upon Availability

Au Jus / Horseradish Cream

Filet Mignon

46

Reserve Steak Sauce / Au Gratin Potatoes

*Dry Aged Ribeye

Mushroom Bordelaise / Au Gratin Potatoes

*Grilled Elk Chop

Elderberry Demi-Glace / Duck Fat Petite Potatoes

*Rack of Lamb

46

Mango Glazed/ Mojo Verde / Duck Fat Potatoes

Duck Breast

29

Grilled Leeks / Sour Cherries/ Pistachio / Couscous

Salmon

29

Butternut Squash + Beet / Jicama Salad

*Tuna

36

Pistachio Crusted / Mango Aioli / Wasabi Cilantro Ricotta Mousse Couscous

Trout

32

Blackened / Corn Purèe / Corn and Chorizo Succotash

Pasta

19

Campanelle / Bèchamel / Sundried Tomatoes / Broccolini Mushrooms

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