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
Beginnings
- house-made bread, spruce honey, mushroom, olive tapenade butters
- 19 | G, D, V
- fermented garlic cream, seeded toast, pecorino
- 21 | D, S, G
- marrow, duck yolk, black truffle, pickled mustard seed, cornichon, waffle chips
- 32 | E
- grilled benton’s bacon, pimento cheese, pickled onion
- 22 | G, D
- rout roe, cured yolk, finger lime, cilantro, rye toast
- 19 | F, E, D, G
Greens
- local pear and apple, pomegranate, candied pecan, spruce tip green goddess dressing
- 23 | N, D, V
- heirloom tomato, fennel, burrata, pistachio, apple cider vinaigrette
- 24 | D, N, V
- smoked bacon, cambozola, hoop house tomato, buttermilk dressing
- 23 | D
- granola, strawberry, capriole, poppyseed vinaigrette
- 21 | N, V
High Country
- seasonal root vegetables, flaky pie crust
- 29 | D, G
- broccolini, andouille étouffée
- 33 | D, SF
- spinach, semi-dried tomato, truffle cream, garlic, pecorino
- 29 | G, D, V
- beer-battered whitefish, steak fries, smashed peas, tartar sauce
- 35 | F, G, E
- farmstead vegetables, red wine veal reduction
- 39
- duck fat potatoes, grilled asparagus, black garlic steak sauce
- 108
- whipped potatoes, roasted broccolini, bearnaise
- 75 | D, E
- honey roasted carrots, whipped potatoes, red wine reduction
- 62 | D
Big Boards
- red wine reduction
- 90
- perigord sauce
- 140
- spruce tip chimichurri
- 230
Trimmings
- 10 | D
- 10 | D
- 10 | G, D
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.
