Charcuterie & Cheese
Choose One/6 Choose Three/16 Choose Five/25 All Eleven/49
Served with accoutrements
Charcuterie Selections
All of our charcuterie is made in-house at our VIANDE curing facility.
Coppa Speck
Dry Cured Pork Shoulder Lightly smoked ham seasoned with juniper
Prosciutto Cotto Ndjua
Brined and Slow Roasted Ham Spicy spreadable pork sausage
Lomo Embuchado Braunschweiger
Dry Cured Pork Tenderloin with Chile & A German Style Liver Sausage
Garlic
Pork & Duck Terrine
Forest Moon of Endor Tart cherries and winter spices
Spreadable pork sausage seasoned with
mushrooms & Herbs
Cheese Selections
Carr Valley Wildfire Blue
Cow’s Milk: A special Wisconsin cow milk blue cheese with a fiery heat! WI, USA
Robiola bosina
Cow & sheep, Milk: Briny and gooey, with a robust pungent flavor. Finishes with slightly
mushroom and salty flavors. – Italy
Carr Valley Virgin-Pine Native
Sheep’s Milk: this cheese is cave aged for more than nine months with a complex, intense flavor.
WI, USA
House Favorites
Oysters M/P Prawn Summer Roll 8 Marrow Bones 6/EA
Lime, Cilantro, & Fresno Mango, Mint, Spring Onion Fennel Jam, Grilled
Chili Mignonette* Greens, & Sweet Chili Bread, & Herb Salad
Dipping Sauce
Small Plates
Foie Gras Torchon 19
Toasted Brioche, Strawberry-Rhubarb, Raspberry, and Blueberry Jams
Grilled Beef Heart 12
Grilled Bread, Bone Marrow Butter, Arugula, Horseradish Vinaigrette
Snail Risotto 15
Parmesan risotto, Garlic Cream, Burgundy Snails, Herb Pesto, Garlic Crisp
Seasonal Soup 7
Ask your server for today’s selection
Spring Green Salad 9
Baby Red and Green Oak, Braised Radish, Parmesan, Lemon-Dill Vinaigrette
Colorado Lamb Tartare 14
Caramelized Onion, Mint, Coffee Pickled Beets, Crispy Capers, Fresh Lemon & Cured Egg Yolk
Asparagus Salad 13
Fava bean, English Pea, Grilled Asparagus, Mushroom, Crispy Egg, Mushroom-Thyme Vinaigrette
Entrées
Pan Roasted Rabbit 33
Bacon Wrapped Loin, Crepinette, Shoulder Confit, Crispy Artichokes, Fava Bean, Carrot, Rabbit Jus
Colorado Lamb 29
Spring Peas, Fava Beans, Snow Peas, Radish, Tempura Pea Tendril, Fingerling Potato, Toasted
Almonds, Crispy Sweetbreads, & Mint Pan Sauce
Curried Chicken 24
Crispy Chicken Thigh, Herbed Couscous, Coconut Braised Carrots, Vadouvan
House Made Orecchiette 20
Spring Pea Purée, Nettle Pesto, House Cured Bacon, Lemon, Parmesan, & Soft Poached Egg
Bavette of Beef 29
Minted Peas, Grilled Asparagus & Sauce Béarnaise
Pan Seared Alaskan Cod 26
“Chowder” of Carrot, Fava Bean, Potato, & Blue Prawn
Vegetarian Chef’s Selection 18
Our Chefs will create a Seasonal Vegetarian Entrée Using our Fresh Local Ingredients.
Local Duroc Pork M/P
We butcher a whole pig in house, select a cut, and serve it with seasonal accompaniments.*
*There is a risk associated with consuming raw oysters or any raw or undercooked animal protein. If you have a chronic illness, you are at greatest risk of
illness from raw or undercooked protein. If unsure of your risk, consult your physician. We make every attempt to identify ingredients that may cause allergic
reactions for those with food allergies; however, there is always a risk of contamination. Guests concerned with food allergies need to be aware of this risk.
Please inform your server if you have a food allergy or any Dietary concerns.
