Food Menu
evening / dessert / happy hourEvening Menu
start
chef’s cheese board / 19
ploughman’s platter / 22
half meat, half cheese
warm olives / 10
italian olives, house giardiniera, spiced nuts (gf/vg)
sardines / 12
preserved portuguese sardines, saltines, roasted red pepper tapenade, whole grain mustard (df)
arugula salad / 7sm 13lg
arugula, roasted squash, pickled mushroom, shaved celery, ricotta salata, roasted pumpkin seed, celery seed vinaigrette (gf/v)
bison flank steak salad / 22
bison, spring lettuce, sliced apple, chive, cucumber, gorgonzola dressing, candied hazelnuts (gf)
heart of palm ‘crab cake’ / 15
avocado, sea bean & cucumber salad, pink peppercorn vinaigrette, fried black chickpea (vg)
fried chicken skewers / 9
alabama white sauce, pickled mustard seeds
steelhead roe potato skins / 12
brie mornay, steelhead roe, fried garlic chips, chive
steamed clams / 16
sweet corn dashi, yuzu, katsuobushi butter, grilled baguette
wagyu beef tartare / 16
black garlic aioli, shaved horseradish, cured egg yolk micro radish, lemon oil, crostini (df)
main
seared monk fish / 38
clams, shrimp, salt cod dumplings, cioppino broth, basil oil, lemon aioli, grilled baguette (df)
black chickpea falafel / 24
seasonal vegetable, green lima bean hummus, cucumber riata, aleppo pepper oil, sumac (gf/df/vg)add grilled bison flank steak* / 12
grilled kurobuta pork chop / 34
braised celery, grilled carrots, fried brussels leaves, vanilla turnip purée, spiced citrus glaze, hazelnut (gf)
braised beef short rib / 32
russet potato gnocchi, roasted brussels sprouts, madeira espagnole, horseradish crème, pine nut gremolata
grilled whitetail short loin / 38
brandy currant foie gras pan sauce, wild mushrooms whipped chèvre potato, tarragon glazed carrots,braised greens (gf)
grilled wagyu beef tenderloin / 42
caramelized carrot purée, sweet potato jojo, grilled broccolini, black garlic henry bain sauce, fennel radish salad
cordova farms lamb burger* / 22
montana lamb patty, ricotta salata, red onion, pickled fennel & cucumber, arugula, lemon pepper aioli, squash ketchup, house frites
boards
chef’s cheese board / 18
ploughman’s board / 22
artisanal cheese and charcuterie
sardines and saltines/ 12 (df)
lightly smoked sardines, saltines, house pickles, mustard, salsa verde
small plates
spring salad / 6sm 12lg (gf)
mixed greens & baby kale, pickled radish, cucumber, shaved asparagus, fried quinoa, sunflower seeds, pepitas, feta, lemon-caper vinaigrette
add steak* / 12 add seared ahi tuna* / 14
baked house-made ricotta / 14
pine nut, caramelized onion, grilled eggplant, red pepper & zucchini salad, torn basil, parlset, za’atar & toum toasted pita
mushrooms and focaccia / 14
oyster, shiitake, and chestnut mushrooms, black garlic focaccia, crispy leeks, basil puree
cauliflower / 12 (df/gf/v)
fried cauliflower, toasted sage almonds, blood orange, red wine and lavender agro dolce
lebanese beef tartar* / 18
lemon, aleppo pepper, sesame za’tar, pomegranate, toasted walnuts, fresh mint, pickled onion, tzatziki, black garlic focaccia
korean barbeque spare ribs / 16 (gf/df)
gochujang glaze, crushed peanuts, scallions, ginger, cabbage slaw
ahi tuna ceviche / 18 (gf/df)
red onion, cucumber & jalapeno marinade, blood orange, cilantro, scallion, fried shiitake mushroom, smoked avocado puree
entrees
northwest beef tenderloin* / 40 (gf)
grilled asparagus, pan seared red potatoes, yogurt garlic aioli, paprika pine nuts, caper & pickled pepper relish
grilled local bone-in pork chop* / 34 (gf)
house milled polenta, crispy brussels sprouts, speck gremolata
chicken piccata / 30
preserved lemon caper sauce, grilled broccolini, pine nut and golden raisin basmati rice, almond and smoked chili romesco
sockeye salmon / 30 (gf/df)
braised baby kale, lemon tahini, quinoa, cannellini bean, black currants, fennel, preserved lemon, mint, parlesy
chickpea & lentil dal curry / 26 (gf/v)
carrot, cauliflower, parsnip, baby kale, pine nut and golden raisin basmati rice, cabbage slaw, pickled red onions, cashew raita
add steak* / 12 add seared ahi tuna* / 14
Dessert Menu
dark chocolate ‘cheesecake’ / 12
cashew ‘cream cheese’, sea salt cashew toffee, spiced coconut sorbet (vg, gf)
petit chèvre grapefruit chiffon/ 12
preserved thyme syrup, grapefruit supremes, basil oil, star flowers, pistachio tuile
montana honeycomb/ 12
fried boston brown bread, blueberry maple syrup, delice de bourgogne ice cream, fresh blueberry, candied hazelnut
sorbet/ 6
chef’s choice
desserts
gingerbread cake / 10 (gf)
blackstrap rum butterscotch whipped creme fraiche, candied ginger
vanilla bean creme brulee / 8 (gf)
dark chocolate torte / 10 (gf)
espresso creme anglaise, raspberry coulis, almond english toffee
dessert cocktails
belladonna / 12 (gf)
rittenhouse rye, campari, fernet branca
yeti / 10 (gf)
chai brandy*, white chocolate liqueur, cream, cinnamon
it’s a flip guey / 14
whole egg, vida mexcal, averna, ancho reyes, creme de cacao, cinnamon
hard start / 10
fernet branca, fernet menta
fortified wine & amari
sandeman rainwater madeira, portugal / 9
dow’s 10yr. tawny port, portugal / 11
graham’s ‘six grapes’ ruby red port, portugal / 8
sandeman rich cream oloroso sherry, jerez, spain / 8
amaro nonin, italy / 8
mellow and bittersweet with allspice and bitter orange, friuli
averna sicily, italy / 6
restrained aroma of espresso and hazelnut with a long herbal finish
Happy Hour Menu
everyday from: 3-5pm & 10:30-midnight thursday-saturday
food
chef’s cheese board / 16
ploughman’s platter / 19
half meat, half cheese
warm olives / 10
italian olives, house giardiniera, spiced nuts (gf/vg)
sardines / 10
preserved spanish sardines, saltines, roasted red pepper tapenade, whole grain mustard (df)
salt cod fritters / 8
citrus aioli
lengua taquitos / 10
shredded lettuce, smoked red pepper coulis, cotija, lime
chicken & biscuit / 18
house-made buttermilk biscuit, foie gras sausage gravy, franks honey gastrique
flatbread / 14
red sauce, shaved fennel, beef sausage, mobay, ricotta salata, arugula
spirits
g.f.c. / 10
ginger vodka, basil, fresh lemon-lime, ginger simple
plonk cosmo / 7
ginger vodka, orange liqueur, fresh lime, pomegranate
mexican sweater / 10
jalepeño tequila*, apricot liquer, fresh lime, grapefruit, korean chili flakes
wine
e. guigal viognier blend / 10
cotes du rhone, france
les charmins roussanne (natty) / 10
vin du france
barbazzale nerello mascalese / 11
sicily, italy
m-boutin grenache blend / 12
rasteau, france
food
chef’s cheese board / 18
ploughman’s board / 22
artisanal cheese and charcuterie
sardines and saltines / 12 (df)
lightly smoked sardines, saltines, house pickles, mustard, salsa verde
baked house-made ricotta / 14
pine nut, caramelized onion, grilled eggplant, red pepper & zucchini salad, torn basil, parsley, za’atar & toum toasted pita
berbere fries / 10 (gf)
berbere seasoning, ethiopian barbeque
spring salad / 6sm 12lg (gf)
mixed greens & baby kale, pickled radish, cucumber, shaved asparagus, fried quinoa, sunflower seeds, pepitas, feta, lemon-caper vinaigrette
cauliflower steam buns / 10 (v)
lentil dal curry, ginger, carrot, cabbage slaw, cashew raita
pork steam buns / 14 (df)
tamari glazed pulled pork, ginger, carrot, cabbage slaw, spicy aioli
g.f.b.* / 16
local ground beef, ham, cheddar, garlic aioli, carolina mustard, crispy shallots, brioche bun
spirits
montgomery distilling / 5
gin, vodka or aquavit
a shot and a beer / 6
fernet branca and pacifico
gin and juice / 8
kaffir lime gin*, grapefruit juice, ginger simple*
midday manhattan / 10
orange bourbon*, benedictine, orange bitters, angostura
g.f.c. / 10
ginger vodka*, basil, fresh lemon-lime, ginger simple*
plonk cosmo / 10
ginger vodka*, pomegranate, lemon-lime, ginger simple*
wine
white
meyer fonne ‘gentil’ reisling blend alsace, fr / 11
domaine solitude blanc cotes du rhone, fr / 9
red
costera cannonau sardinia, italy / 8
warwick cabernet sauv stellenbosch, s africa / 10
