DINNER MENU
BITES
$18
CHAWANMUSHI EGG CUSTARD
PNW Dungeness Crab, Olathe Corn, Summer Truffle
$18
$13
FITCH RANCH BEEF TENDERLOIN BROCHETTE
Preserved Cucamelon, Skyr, Mint, Dill
$13
$9
HEIRLOOM TOMATO SANDWICH
House Milk Bread, Esoterra Field Herb Aioli
$9
$16
SEREMONI BLACK COD
Miso Honey, Habanada, Late Summer Pepper
$16
$49
FLIGHT OF BITES
One of Each Bite
$49
SMALL PLATES
$21
AUTUMN HARVEST TARTINE
Saint Angel, House Sourdough, Badger Flame Beets, Palisade Pears, Roasted Hazelnut
$21
$26
MARINATED HEIRLOOM TOMATOES
Whipped Sesame Tahina, Crispy Eggplant, Sheep Milk Feta, Pine Nut Schug
$26
$25
BANGS ISLAND MUSSELS*
Guanciale, Roasted Peppers, Anson Mills Field Beans, Herb Pistou
$25
$27
PRIME BEEF TARTARE*
Crispy Maitake Mushrooms, Bone Marrow Emulsion, Capers, Egg Yolk
$27
$26
AGNOLOTTI
Stracchino, Butternut Squash, Western Slope Apple, Sage Brown Butter, Pumpkin Seed
$26
CHEF’S SEASONAL TASTING MENU
Seven Courses $149
Wine Pairings & Non-Alcoholic Beverage Pairings Available
Tasting Menus Require Full Table Participation
LARGE PLATES
$53
NEW ZEALAND SEA BASS*
Maine Lobster & Sunchoke Chowder, Passatelli Dumplings, Brown Butter Celeriac Purée
$53
$47
HAYDEN FRESH FARM PORK COLLAR*
Anson Mills Jimmy Red Corn Grits, Bacon, Brussels Sprouts, Baby Fennel & Apple Salad, Roasted Pork Jus
$47
$46
GREEN CIRCLE AMISH CHICKEN*
Green Chermoula, Grilled Palisade Squash, Anson Mills Farro Verde, Sour Cherry Harissa
$46
$56
FITCH RANCH NY STRIP*
Roasted Colorado Potatoes, Alpine Cheese Fonduta, Confit Veal Sweetbreads, Chanterelle Salad
$56
$37
ESOTERRA CULINARY GARDEN SPROUTING CAULIFLOWER
Brassicas, Jasmine Rice Congee, Puffed Grain Furikake, Chili Crisp
$37
Chef-Proprietor: Matt Vawter
Sous Chefs: Austin Maki & David Vizcaino & Josh Hall
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness