Dinner Menu
STARTERS
Buttermilk Biscuits with
Honey Butter 12
+
Deviled Eggs (4),
Crème Fraîche, Fried Country Ham,
Chives* 12 GF
+
Steak Tartare, Ranch, Capers, Chives, Pickles, Horseradish, Lemon, Potato Chips 22
+
Smoked Idaho Trout, Chive Créme Fraiche, Kimchi, Pickled Shallots, Lavash Cracker 16
+
Maine Crab Fritters, Hot Sauce Butter, Pickled Fresno Chiles 28
SALADS
Market Greens Salad, Peas, Carrots, Fennel, Radish, Turnips, Nuts & Seeds, Carrot Koji Dressing 12 GF/VEGAN
+
Local Beet Salad, Compressed Apricots, Rhubarb Juice, Grapefruit, Goat Cheese Foam 14 GF
+
Chopped Kale Caesar, Capers, Garlic Croutons, Pecorino Romano 12 GF OPTION
ENTRÉES
Tupelo Fried Chicken, Cream Corn, Bread & Butter Pickles, Hot Sauce Butter (Limited Availability) 42
+
Crispy Iberian Pork Chop, Anson Mills Sea Island Red Peas, Charred Plum Butter 44 GF
+
“Beef & Barley”: 8 oz. Niman Ranch Sirloin, Barley Risotto, Spring Greens, Garlic Purée, Roasted Vegetables* 46
+
Rocky Mountain Elk Bolognese, Local Mushrooms, Rigatoni Pasta, Pecorino Romano 32
+
Roasted Idaho Trout, Chile-Glazed Sugar Snap Peas, Benne Seeds, Pistachio* 34 GF
+
Eggplant Milanese, Pecan Romesco, Arugula, Cherry Tomatoes, French Beans, Parmesan 30 GF/VEGAN OPTION
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.*
Menu and pricing are subject to change.