Open daily for breakfast, lunch and dinner
Breakfast | 7:30-11AM
Lunch | 11:30AM – 3PM
Dinner | 5-9PM
Bar last call | 10PM
Covered, heated outdoor dining
Light
- vegan yogurt, stone fruit compote
- 18 | N, S, VG
- honeycomb, cinnamon apple, pistachio crunch
- 19 | N, V
- heirloom tomato, shaved beets, poached egg
- 24 | G, E
- vanilla cream, mint, cilantro
- 18 | D
- black cherry compote, torched banana, marcona almond
- 16 | N, VG
Mountain Faves
- two organic eggs any style, home fries, toast, choice of bacon or sausage
- 29 | G, E
- poached egg, ancient grains, mushroom, asparagus, yam, tomato, avocado
- 26 | G, E
- candied pecan, barrel-aged maple syrup
- 25 | G, D, E, N
- scrambled egg, red pepper coulis, crème fraîche
- 27 | D, F, E
- buttermilk fried chicken, pecan waffle, chili butter, barrel-aged maple syrup
- 26 | G, D, E, N
- spinach, onion, gruyere, choice of duck eggs or organic chicken eggs
- 29 | D, E
- buttermilk biscuit, elk sausage gravy, fried egg
- 26 | G, D, E
Sides
Nectars
- cold-pressed celery, cucumber, ginger, apple, kale, pineapple
- 15 | VG
- cold pressed orange, turmeric, carrot, cantaloupe
- 15 | VG
- blend spinach, avocado, lemon, kiwi, ginger, cayenne, chia seed
- 15 | VG
- blend of seasonal berries, banana, lime, vegan yogurt, local honey, vegan protein powder
- 15 | V
D: Dairy | G: Gluten | N: Nuts | F: Fish | SF: Shellfish | SY: Soy | V: Vegetarian | VG: Vegan | S: Sesame | E: Egg | The following major food allergies are used as ingredients: wheat, soy and sesame. Please notify staff for more information about these ingredients. | Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food-borne illness.
