Salsa Verde and red pepper jam.

Rosemary sourdough.

Basil, limoncello and proscecco vinaigrette.

House pickled vegetables and pomegranate vinegar.

Grape mignonette and bread crumbs.

Roasted garlic oil, mozzarella and aged balsamic.

Olive oil toast, chef's selection of salami and house pickles.

Rosemary, orange zest and calabrian red pepper flake.

Grana padano and herbed bread crumb.

Grapefruit, crispy shallot, smoked pistachio, green goddess and mint.

Chili, lemon and pecorino cheese.

Carrot butter scotch, crunchy seeds, jump farms feta and citrus.

Lemon ricotta, pickled chantrelle, crispy almond, dill and hollandaise.

Farro, peas, mint and pickled chanterelles.

Colorado polenta, slow braised kale and pickled mustard seed.

Red pepper agrodolce, Cauliflower puree and truffle chicken jus.

Sunchoke tortellini and carrot top pesto.

Roast garlic, Parmesan, marrow and parsley.

King crab, basil and uni butter.

Basil, arugula and cashew pesto.

Wood roasted mushrooms, dill creme fraiche and breadcrumb.

Elk bolognese, rosemary, sage mascarpone and ricotta.

Tomato, caper, garlic, oregano and lemon zest.

Smoked mozzarella and wood oven roasted caramelized onion.

Spiced, braised fennel, pesto alla trapanesse, arugula, pickled fennel and lemon conserva.

Potato gnocchi, castelvatrano olives, grated horseradish, onion jus, cultured butter and olive oil toast.

Parmesan custard souffle, candied walnuts and balsamic gelato.

Mousse cake, caramel popped sorghum chocolate sauce and creme fraiche gelato rye crumb.

Espresso panna cotta, mocha crumb milk foam and cocoa cinnamon powder biscotti tuille.

Apple tart, whipped mascarpone soft serve ice cream and feuillitine crunch.

Spiced semifreddo, toffee banana compote caramelized filo and walnut crunch.

Mascarphone soft serve, double shot espresso whipped cream and shortbread cookie.

Seasonal flavors made in house.