Dinner Menu
Starters & Shared Platters
Parker House Rolls
Maple Tarragon Butter
Hummus & Flatbread
Paprika, Chimichurri, Horno Bread, Za'atar, Pine Nuts
Fire Roasted Carrots
Sumac, Burnt Honey Labneh, Preserved Lemon Gremolata, Chili Oil, Red Onion
Buffalo Fried Cauliflower
Gorgonzola Mousse, Maple Walnuts, Pickled Celery
Rescaldo Veggies
Root Vegetables, Goat Cheese, Sherry Vinaigrette, Focaccia Crostinis, Fried Garlic Chips, Chives
Wood Roasted Acorn Squash
Applewood Smoked Lardon, Pepitas, Hard Cider Fondue, Sage Pistou
Croquettes
Smoked Salmon & Sweet Potato, Pickled Onion-Caper Relish, Lemon Créme Fraiche
Charred Spanish Octopus
Grilled Endive, Chorizo, Fingerling Potato, Hazelnut Romesco, Pomegranate Herb Relish
Beef Carpacio
Horseradish Aioli, Pickled Mustard Seeds, Onion, Pistachio, Blood Orange Zest, Rosemary, Chive Oil, Grana Padano
Hearth Fired Bone Marrow
Wild Mushroom Ragout, Pickled Huckleberries, Micro-Greens, Fingering Potato Chips
Wood Fired Fired Empanadas
Ground Beef, Potatoes, Butternut Squash, Brie, Onion, Balsamic & Caramelized Shallot Aioli
Salads
Butternut Squash Apple Bisque
Apple Brandy, Coconut Milk, Sage Oil, Microgreens, Crispy Shallots
Lemony Kale Salad
Grana Padano, Lemon, Olive Oil, Pine Nuts
Fried Brussels Salad
Roasted Acorn Squash, Pepitas, Pickled Apples, Manchego, Fried Rosemary, Apple Cider Vinaigrette
Wood Oven Roasted Beets
Charred Endive, Lardon, Whipped Pumpkin Brie, Pistachio Dust, Blood Orange, Pomegranate Molasses
Entrees
Wood Grilled Tomahawk Ribeye For Two
Sweet Potato Wedges Dusted with Leek Salt, Crispy Brussels Sprouts with Fried Rosemary & Apple Cider, Horseradish Aioli, Bordelaise (Allow 45 Minutes to Medium Rare)
Seared Chilean Seabass
Smoked Onion & Rosemary Soubise, Parsnip Cake, Pickled Apple, Brussel Leaf & Parsley Salad, Fried Capers
Campfire Atlantic Salmon
Root Vegetable Hash, Green Peppercorn Au Poivre, Charred Leek, Fennel & Lemon Salad
Butternut Squash Alla Vodka Tagliatelle
Andouille Sausage, Sautéed Kale, Confit Fennel, Chili Oil, Grana Padano, Breadcrumbs (Vegetarian Option Available Upon Request)
Mushroom Duxelles Ravioli
Short Rib, Chanterelles, Caramelized Onions, Garlic Butter Cream Sauce, Manchego, Crushed Hazelnuts (Vegetarian Option Available Upon Request)
Brick Chicken
Parsnip Veloute, Sumac & Orange Citrus Carrots, Chicken Jus, Fall Spiced Cornbread, Parsnip Chips
Grilled Espresso Crusted Venison
Sweet Potato Pave, Burnt Marshmallow, Roasted Brussels Sprouts, Pickled Mustard Seeds, Huckleberry Jus
8 oz Wood Grilled Filet Mignon
Confit Garlic Roasted Broccolini, Horseradish & Rosemary Smashed Fingerling Potatoes, Bordelaise
Desserts
Pumpkin Basque Cheesecake
Vanilla Whipped Cream, Gingersnap Crumble
Gooey Butter Cake
Vanilla Ice Cream, Powdered Sugar
Chocolate Stout Cake
Espresso Buttercream, Coffee Caramel, Chocolate Shavings
White Wine Poached Pear
Horchata Rice Pudding, Candied Hazelnut, Dulce de Leche
Big Dipper Creamery Ice Cream
4oz Mason Jar — Madagascar Vanilla Bean, Fig Leaf Pistachio, Mocha Chocolate Swirl, Apple Pie Sorbet
Dinner Menu
Course One
Course Two
Butternut Squash Alla Vodka Tagliatelle
Andouille Sausage, Sautéed Kale, Confit Fennel, Chili Oil, Grana Padano, Breadcrumbs (Vegetarian Option Available Upon Request)
Course Three
Seared Chilean Seabass
Smoked Onion & Rosemary Soubise, Parsnip Cake, Pickled Apple, Brussel Leaf & Parsley Salad, Fried Capers
E. Guigal Rosé
Grenache, Cinsault, Syrah 2025
Côtes-du-Rhône, France
Course Four
8 oz Wood Grilled Filet Mignon
Confit Garlic Roasted Broccolini, Horseradish & Rosemary Smashed Fingerling Potatoes, Bordelaise
Château Rocher Corbin 2019
Bordeaux Blend
Saint-Émilion, France
Dessert
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness*
5% Kitchen Service Charge will be added to your bill
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness