Lunch | Dinner | Wine List | Brunch | Dessert

DINNER MENU

SOUPS AND SALADS

Chefs Soup, Inspiration Of The Day 6.

Signature Conquistador Bisque 8
Salted cod, chorizo, garlic crouton, rouille, manchego

Strawberry Arugula Salad 12
Toasted almonds, goat cheese fritters, white balsamic-cardamom dressing

Roasted Beet and Candied Walnut Salad 12
Watercress, goat cheese, tarragon-balsamic vinaigrette

Grilled Organic Tomato Salad 13
Served warm and topped with buratta, basil-pine nut pesto

Grilled Quail Salad 14
House bacon wrapped dates, butter lettuce, one year aged cabrales candied walnuts, cider vinaigrette

Crispy Pig Ear Salad 12
Frisee, grilled butternut squash, Gorgonzola, candied walnuts, dill dressing

Appetizers

Crispy Calamari 12
With sweet & spicy jalapeno gelee and green chili aioli dipping sauces

Miniature Baked Brie 14
Glazed with Manuka honey and topped with a walnut streusel crust,
pomegranate seeds and toasted baguette

Shrimp Cazuela 15
Sizzling garlic butter with Spanish spices, white beans, tomatoes and baguette

Absinthe Cured Smoked Salmon 4
Shaved fennel- piquillo pepper salad, toasted baguette and mustard dill dressing

Pan Seared Foie Gras & Duck Confit 15
On top of farmers cheese pancake with green onions and lingonberry gastrique

Rocky Mountain Oyster Sliders 12
“South end of a northern bound bull” Crusted in almonds on Kings Hawaiian rolls, with cabbage slaw, sesame seeds, Mandarin orange-habanero glaze

Specialty Entrees

Lobster Raviolis 18
Stuffed with Maine lobster, ricotta and mascarpone with kale,
leeks and truffle butter

Wood Fired Chicken 17
Grilled over slow cooked southern grits with pickled okra,
pommery mustard sauce

Salmon 19
Grilled, Sonoma county wild wheat berry salad with currants and sweet basil

Pumpkin Spiced Gnocchi 18
Duck confit with wild mushrooms, caramelized pearl onions,
mascarpone and sage

Fettuccine 16
Hand cut and tossed with Ratatouille and goat cheese, roasted
red pepper coulis

Wild Boar Meat Loaf 16
Wrapped in boar bacon, mashed potatoes, peas & carrots, sage demi glace

Scallops 19
Pan seared over cauliflower polenta with wild mushrooms,
golden raisins & verjus

Lamb Tagine 19

Three Little Piggy’s went to the market….
And none of them came back home! 19

Braised belly, smoked ribs & crispy pig ear salad, spicy red garnet yam puree, candied walnuts, apple ginger gastrique