Menus

blue corn masa, toasted pine nuts, roasted garlic aioli, sun-dried tomato

shaved fennel, red onion, sun-dried tomato, olive oil & balsamic

acorn squash, warm brie, dried cherries, candied pepitas, apple cider vinaigrette

local heirloom "tongues of fire" beans, picante marinated olives, garlic flatbread

seasonal chutney, nuts, house bread

poblano, spinach, goat cheese, pine nuts, garlic flatbread

hominy, pasilla negra pepper, heirloom tomatoes, savory chantilly cream

polenta, chipotle honey, crispy hominy, cilantro

artisan sausage, white wine calabrian chilé broth, focaccia

poblano fritters, sweet garlic aioli, cranberry glaze

wild mushrooms, sun-dried tomatoes, cream sauce, roasted garlic, grana padano

root vegetable hash, mustard greens, lemon sage buerre blanc

heirloom tongues of fire beans, rainbow chard, green apple, parsnip

brussles sprouts, sweet potato, pomegranate red wine reduction

crème de maïs, pancetta, golden potato, romanesco, roasted pepitas

wild mushroom farro, grilled eggplant, smoked espagnole sauce

brandy peppercorn au poivre, petit pomme frites, asparagus

a tour through our favorite dishes