Menu

Fall 2019

Table Toppers

Herb OLIVES 5                       Spiced NUTS 4             Deviled EGG 3 ea       CHICKEN PATE, Bread n’ Butter Onions 7

SHISHITO Peppers 6          House BACON 5           FRIED GREEN TOMATOES 6

Charred BRUSSELS SPROUTS 5       Parmesan FRENCH FRIES 5     DUCK CONFIT-Goat Cheese Toast 7 

Table Leaves & Side Tables

FENNEL & GOAT CHEESE FLAN, Roasted BEETS, ORANGE
Supremes, “Sauce Borscht” & PISTACHIOS 12 

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

Organic Mixed GREENS, Cucumber, APPLES & GRAPE Verjus Vinaigrette 8

SOUP of DUSTIN’S Choice 7

CORNBREAD Toast, APPLE SCRAPPLE, Butternut Squash VELOUTE,
Poached EGG & Pickled BUTTERNUT SQUASH 15

PEI MUSSELS, Carrots & ARTICHOKE BARIGOULE SAUCE, Grilled Ciabatta
& CARROT Butter 14/21

ROMAINE Leaf, Parmesan, Croutons & CAESAR Dressing 8

Crispy SWEETBREADS, Fall Veggies, Shallots, Bacon & GOODNESS 14 *

Head of the Table

PASTRAMI SPICED BISON, Roasted BRUSSELS SPROUTS Leaves &
APPLE Casserole, POMEGRANATE-MUSTARD Seed Demi 36 *

Pan Seared COLORADO BASS, Sage-SWEET POTATO SPATZEL, Autumn MUSHROOOMS
& Beurre Rouge 26 *

Crispy DUCK Breast, CELERY ROOT & CREMINI Mushroom Bread Pudding,
DUCK CONFIT, CELERY Cream 28 *

Tables BURGER of the DAY *

Brown Buttered SCALLOPS, Fennel-SHISHITO PEPPER RISOTTO, WALNUT-ROMESCO SAUCE 33 *

Grilled PORK Cut of the Day, HATCH GREEN CHILE, CRANBERRY Jam,
Mashers & GOAT CHEESE HOLLANDAISE 28 *

Crispy ½ CHICKEN, Roasted SUNCHOKES, Autumn Squash, SUNFLOWER Seed PESTO & Chicken Jus 24 

Spiced CHARD & KALE Kuku, PUMPKIN YOGURT, Honey Poached DRIED
CHERRY Salad, PECAN & PEPITA Crumbles 20

**2% Kitchen Livable Wage Surcharge will be added to your bill for our hard working kitchen team**

* 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