Confit duck leg with crispy Szechuan scallion pancake, quick pickled veggies, hoisin and red dragon sauce 

Served with a garlic aioli dipping sauce. (Add grated pecorino romano cheese $2)

House roasted cashews, with house marinated mixed olives

German dumpling stuffed with sweet onion, cabbage, grass fed beef, and horseradish crème fraiche.

Moroccan spiced meatballs of Upper Dry Creek Ranch lamb with a warm couscous salad, harissa and tzatziki

Crispy fried chicken wings with soy sauce, Korean hot chili paste, and nuoc cham. Served with an Asian pear salad

Mixed local lettuces with Edwards farm  asparagus, grilled portobello mushrooms, shaved radish, pine nuts, pecorino romano, asparagus custard and aged balsamic dressing

Chef’s choice of Artisan cheeses and seasonal fruit.

House made flat bread baked on natural stone with marinara, salami, mama lils pickled hot peppers, and mozzarella or House made Italian sausage, sweet peppers, artichokes, basil, and smoked mozzarella

Lostine Cattle Company ground beef with bacon, cheddar, pickled onion, and aioli on ciabatta

House made corned beef brisket with sauerkraut, swiss cheese and spicy blue cheese remoulade on marble rye bread

Grilled chicken tenders with sweet pepper-bacon jam, fried muenster cheese, arugula and aioli on sour dough bread

Roasted New York strip loin with a potato leek puree, sautéed kale, and sundried tomato-bacon relish  

½ a roasted free range chicken with chorizo, beluga lentils, tomatillo salsa and a sunny side up local egg

Roasted wild caught market fresh fish with local asparagus, bacon, fried Hayshaker farm fingerling potatoes and mango pico de gallo

House spun Callebaut dark chocolate ice cream with whipped cream and vanilla fluer de sel,

House made salted caramel creme brulee.