DINNER MENU
BITES
$19
CHAWANMUSHI EGG CUSTARD
Dungeness crab, Olathe Corn, Summer Truffle
$19
$9
COUNTRY FRIED OYSTER
Fat Bastard Oysters, Buttermilk, "Old Bay", Ramp
$9
$11
HEIRLOOM TOMATO SANDWICH
House Milk Bread, Esoterra Field Herb Aioli
$11
$16
SEREMONI BLACK COD
Peach Miso, Kogi
$16
$49
FLIGHT OF BITES
One of Each Bite
$49
SMALL PLATES
$21
ESOTERRA CULINARY GARDENS CUCUMBER & RADISH TOAST
Salt & Pepper Cucumbers, Palisade Peach, Maplebrook Burrata, Pistachio, Muhammara, House Sourdough
$21
$26
MARINATED HEIRLOOM TOMATOES
Whipped Sesame Tahina, Crispy Eggplant, Sheep's Milk Feta Pine Nut Schug
$26
$25
KANPACHI CRUDO*
Rocky Ford Melons, Skyr, Jimmy Nardello Pepper
$25
$27
PRIME BEEF TARTARE*
Scallion Waffle, Roasted Alliums, Tallow, Chili Crisp, Furikake Aioli
$27
$27
TAGLIATELLE
Braised Esoterra Culinary Gardens Chard, House Fennel Sausage
$27
CHEF’S SEASONAL TASTING MENU
Seven Courses $149
Wine Pairings & Non-Alcoholic Beverage Pairings Available
Tasting Menus Require Full Table Participation
LARGE PLATES
$59
WILD CAUGHT ALASKAN HALIBUT*
Maine Lobster, Passatelli Pasta, Braised Fennel, Red Pepper Lobster Reduction
$59
$53
HAYDEN FRESH FARMS BONE IN PORK CHOP
Summer Succotash, Costata Squash, Romano Beans, Olathe Corn, BBQ Consommé
$53
$49
GREEN CIRCLE AMISH CHICKEN*
Green Chermoula, Grilled Palisade Squash, Anson Mills Farro Verde, Sour Cherry Harissa
$49
$55
FITCH RANCH NY STRIP*
Roasted Colorado Potatoes, Alpine Cheese Fonduta, Confit Veal Sweetbreads, Chanterelle Salad
$55
$37
EGGPLANT PAILLARD
Black Chickpea Hummus, Sesame, Roasted Eggplant Escalivada, Baby Fennel, Pistachio Vinaigrette
$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