Menu

Spring 2018

Table Leaves & Side Tables

House Made BEET FETTUCCINI, CRAB, Black Pepper, Pickled BEETS & TARRAGON 13

Crispy SWEETBREADS, Shallots, Bacon & GOODNESS 14

CHICKEN LIVER DEVILED EGGS, Pickled RADISH & GRAPEFRUIT Chutney 11

Organic Mixed GREENS, Cucumber, Tomato & BALSAMIC Vinaigrette 7

Roasted RABBIT, Goat Cheese, CASTELVETRANO OLIVES, Lavender-Mint FLATBREAD, Arugula, MEAD Vinaigrette & Chopped PISTACHIO 14

SOUP of DUSTIN’S Choice 7

TUNA Tartar, AVOCADO, Scallions, LEMON-GINGER Sauce & Wonton Crisps 15*

ROMAINE Leaf, Parmesan, Croutons & CAESAR Dressing 8

Head of the Table

Sweet MARJORAM Colorado LAMB LOIN, White Bean, FAVA & FENNEL Sauté, Anise
HYSSOP Gastrique, Fennel Frond-PECORINO Salad 28*

Rocky Mountain TROUT, MORELS Spring ONION
POLENTA & Stinging NETTLE-LEEK Sauce 23*

Grilled PORK Cut of the Day, ASPARAGUS, Roasted GARLIC SABAYON, Poached EGG,
SHERRY Reduction 27*

Pan Seared HALIBUT, MINTED Baby SQUASH, JALAPENO Spiced MUSTARD
Seed YOGURT, GRAPEFRUIT–RHUBARB Beurre Blanc 31

Tables BURGER of the DAY

NEW YORK Strip, Warm BACON Jam, Green Beans, Mashers & CORNICHON-TARRAGON Sauce 30*

SAFFRON Seared Jumbo Wild SCALLOPS, Cardoon & SUNCHOKE
RISOTTO, SORREL-SUNFLOWER SEED Pesto 29*

Crispy ½ CHICKEN, CAPERS, Roasted Baby TURNIPS, CARROT &
Cabbage Slaw, CLEMENTINE–DIJON Vinaigrette 22

Parmesan-Spring PEA & CARROT FLAN, Watermelon RADISH Carpaccio, CHIVE-DILL Pistou,
PARMESAN-ALMOND Tuile 19

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. These items may be served raw or undercooked or contain raw or undercooked ingredients.

End Tables