Dinner Menu

AUTUMN 2014

DINNER

                        Classic “one rock” Manhattan      8                           B & B Cider “Tini”     10

ONE

Deviled Eggs – apple wood smoked bacon, chives     5

Shishito Peppers sesame soy ginger glaze     6

Crispy Brussels Sprouts – agave-anejo Dijon, parmesan    8

Colorado Bee’T’ Tartare – whipped chevre, poached egg     12

Foraged Mushroom Fricassee – black garlic, cave aged gruyere     13

Hamachi Crudo* – Fuji apple, blood orange ponzu     14

Knuckle Slider* – slipper lobster, smoked shallot tartar     12

Calamari Tempura – sweet chile ponzu, sugar snap peas, jalapeno     11

Pulled Pork Shoulder Tacos tomatillo salsa    10

 Duck Leg Confit – butternut squash, sour cherry redeye gravy     13

Harvest Greens – watermelon radish, Banyuls cracked mustard vinaigrette   7

Pink Lady Apple – candied hazelnuts, Mycella Blue cheese, ice wine vinaigrette     11

Farmstead Cheeses – usually cow, goat & sheep, seasonal condiments     10

 

 

TWO

Veal Scaloppini – pancetta, Castelvetrano olives, capers, lemoncello     24
Pappardelle – lamb sausage ragu, mushrooms, sweet peas, ricotta salata     15    

Capellini – shrimp, spicy tomato basil cream sauce     16

Margherita Pizza – heirloom tomatoes, boconccini, basil     13

Pepperoni & Sausage Pizza –  pepperoncini, Kalamata olives     14
Carbonara Pizza* – apple wood smoked bacon, black pepper, fried egg, parmesan      15

 

THREE

Canadian Salmon* – barley butternut squash risotto, sage brown butter    23

Mahi* – pumpkin seed crust, root vegetables, aged balsamic     26

Chicken Fried Lobster Tail - tarragon cream, lemon chive whipped potatoes     29

240 Cioppino - San Francisco inspired seafood stew     27

Rotisserie Half Chicken – olive oil mashed potatoes, wilted greens     17

Two Bone Short Rib – “brasato e barolo’, horseradish gremolata     20

Wagyu Beef Flank Steak* – cauliflower, spaghetti squash, cabernet jus, aged pecorino     29

Pork Chop* - pistachio crust, pinot noir plum wine sauce, scallion risotto     20

 

PRIME RIB EVERY SUNDAY NIGHT – SLOW ROASTED IN OUR WOOD OVEN     18

*     Consuming raw or undercooked meat, poultry, seafood or eggs

*     May increase your risk of food borne illness, especially in case of certain medical conditions

Chef Anand Chaturvedula

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