Starters
Bruschetta 12
mozzarella | fresh basil | grilled sourdough
French Sourdough Boule 10
Colorado honey butter | smoked maldon salt
Roasted Brussel Sprouts 15
grated parmesan | oregano infused vinegar | sopressata
Grilled Broccolini 12
smoked ricotta | calabrian chili crisp | marcona almonds | nasturium
Crispy Artichokes 15
whipped goat cheese | preserved peppers | italian salsa verde | garlic oil crostinis
House Salad 14
spring mix | goat cheese | marcona almond | watermelon radish | sicilian vinaigrette
Brussel Caesar 14
shredded brussels & romaine | grated parmesan | crispy brussel leaves | dried cherries | caesar dressing
Mains
Parisian Gnocchi 30
italian sausage | basil pesto | cherry heirloom to bmatoes | parmesan
Miso Black Cod 38
black forbidden rice | radish & herb medley | seared baby bok choy
NY Strip 46
crispy beef tallow potatoes | buttered haricot verts | cognac & peppercorn steak sauce
Risotto 22
roasted sunchokes | wilted kale | wild mushrooms | parmesan
add chicken 8
Grilled Barramundi 40
herb & lemon marinade | israeli cous cous medley | feta | kalamata olives
Braised Short Rib 38
garlic mashed potato | buttered baby carrots | cherry heirloom tomato | red wine demi
Split Plate Charge $5
Our servers pool their tips each shift, but our back of the house staff is not part of that tip pool. In an effort to retain the most talented kitchen staff possible, a 2% Kitchen Appreciation Fee will be added to every check. This fee goes directly to the back of the house employees that make your meal delicious and beautiful. Thank you for your understanding.*” consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.”