DINNER MENU
BITES
$13
BEIGNET
Fontal, Lardo, Allium Ash
$13
$21
BUTTERMILK FRIED MOREL
Rabbit Sausage, Green Garlic Aioli
$21
$12
OYSTER “ROCKEFELLER”*
Black Sesame, Spinach, Brunson Bacon, Sherry
$12
$12
BLUE CRAB*
Japanese Milk Bread, Crab Fat Caramel
$12
$49
FLIGHT OF BITES
One of Each Bite
$49
SMALL PLATES
$21
ESOTERRA CULINARY GARDEN SPRING SALAD
Snap Pea, Hakurei Turnip, Radish, Creamy Herb Vinaigrette
$21
$23
MAPLE BROOK FARMS BURRATA
Roasted Asparagus, Prosciutto, Celtuce, Bottarga, Crispy Lentil Gremolata, Castelvetrano Olive
$23
$25
CURED LOCH ETIVE STEELHEAD TROUT*
Spring Vegetable Quiche, Labneh, Trout Roe, “Everything” Potato Chips
$25
$27
PRIME BEEF TARTARE*
House Sourdough, Spring Onion Panna Cotta, Crispy Alliums, Horseradish Yogurt
$27
$27
RICOTTA CAVATELLI
House Made Rabbit Sausage, English Peas, Morel Mushrooms
$27
CHEF’S SEASONAL TASTING MENU
Seven Courses $149
Wine Pairings & Non-Alcoholic Beverage Pairings Available
Tasting Menus Require Full Table Participation
LARGE PLATES
$56
ALASKAN HALIBUT*
Anson Mills Polenta, Creamed Ramps, Roasted Morel Mushrooms
$56
$53
COLORADO LAMB LOIN*
Spring Pea Tabbouleh, Pistachio Tahina, Mokum Carrots, Marinated Feta
$53
$49
PAN ROASTED DUCK BREAST*
Spring Legume Cassoulet, Anson Mills Beans, Duck Sausage, Stinging Nettle Pistou
$49
$54
BAVETTE STEAK*
Fingerling Potato, Grilled Baby Gem Lettuce, Green Garlic Caesar, Crispy Alliums
$54
$37
MARINATED GRILLED CAULIFLOWER
Miso Brown Butter Cauliflower Purée, Chili Crisp, Daikon Radish Cake, Fennel & Peanut Salad
$37
Chef-Proprietor: Matt Vawter
Sous Chefs: Austin Maki & David Vizcaino & Josh Hall
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness