Starters

Crispy Artichokes 17

whipped goat cheese | preserved peppers | italian salsa verde | garlic oil crostini

Za’atar Spiced Carrots 16

tahini spread | sumac | pomegranate molasses

Roasted Brussel Sprouts 15

grated parmesan | oregano infused vinegar | sopressata

Spicy Lamb Meatballs 18

stewed tomato braise | grilled pita bread | minted yogurt | cucumber | red onion

French Sourdough Boule 10

Colorado honey butter | smoked maldon salt

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

Pork Chop 32

miso sweet potato puree | grilled sweet baby broccoli

Pan-Fried Panko Encrusted Honey Pepper Walleye 32

potato | bacon | caramelized onion | lemon dijon sauce

Lamb Bolognese 39

pappardelle pasta | creamy tomato sauce | ricotta | grated pecorino romano | basil

Chicken Pot Pie 26

roasted chicken | root vegetable bechamel | puff pastry | english peas

Scallops 44

risotto | pancetta | winter squash

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.”