STARTERS

• BRAISED PORK BELLY

  braised pork belly, house kimchi, sesame tamarin glaze, chive oil, wasabi cream

  $18
• MOUNTAIN STATE TROUT CEVICHE

  citrus marinated trout, avocado, fire roasted hatch peppers, blistered sweet corn, micro cilantro, ciabatta croustades

  $16
• CHEF’S CUTTING BOARD

  regional artisan meats and nationally recognized cheeses, traditional accompaniments

  $28

SOUPS AND SALADS

• VICHYSSOISE

  chilled purple potato, leeks, gremolata cup $8/bowl $10

  $10
• VENSION BARLEY

  wapiti elk, carrot, celery, onion, bell pepper, pearl barley in rich veal broth cup $8/bowl $10

  $10
• SOUP OF THE DAY

  cup $8/bowl $10

  $10
• PEPPERED WATERMELON PANZANELLA

  cucumber, heirloom tomato, crisp crouton, ricotta salata, charred lemon vinaigrette

  $10
• KALE CAESAR

  shaved parmesan, pickled baby carrots, corn bread croutons, roasted garlic caesar dressing add house smoked trout +$8

  $12
• 5811

  mixed greens, tomatoes, cucumbers, onions, housemade croutons, maple balsamic vinaigrette

  $12

ENTRÉES

• ELK OSSO BUCCO MILANESE

  tomato braised Fossil Farm elk shank, romano polenta, basil ratatoullie

  $52
• BLACKENED POULET ROUGE TAGLIATELLE

  English peas, sun dried tomato, toasted pine nuts, fresh spinach pasta, tasso cream pea tendril

  $38
• PASTRAMI RUBBED BEEF TENDERLOIN

  morel mushroom potato gratin, glazed baby vegetable, brandied veal reduction

  $58
• BUTTER POACHED MOUNTAIN STATE TROUT

  lemon jelly, burnt leek, black rice

  $42
• BRAISED BERKSHIRE PORK CHEEK

  carrot purée, sugar snap pea, roasted parsnip, chili oil

  $40
• VEGETABLE MOUSSAKA

  eggplant, zucchini, vidalia onion, wild mushroom, purple potato, arugula salad, pepper coulis

  $30

Courses

with wine pairings

• FRIED LILY BLOSSOMS

  Firefly Farm chevre, lemon crème fraiche, chili oil (paired with Emmolo Sparkling Wine)
• SMOKED TROUT GAZPACHO

  Mountain State Trout, heirloom tomato, cucumber, roasted peppers (paired with Threadcount Sauvignon Blanc by Quilt)
• SNAP PEA PANCETTA SALAD

  sugar snap pea, Easter egg radish, pancetta, dill vinaigrette (paired with Chakana Malbec Estate Selection)
• STUFFED MOREL MUSHROOM

  Fossil farms elk, Boursin cheese, garlic scapes, red wine reduction (paired with Boneshaker Red Zinfandel)
• HONEY RHUBARB SORBET

  bee pollen crumble
• WILFONG FARM LAMB CHOP

  garlic caper rub, horseradish parsnip puree, glazed asparagus, mustard green chimichurri (paired with Quilt Cabernet Sauvignon Reserve)
• STRAWBERRY SHORTCAKE

  chocolate, orange, heather honey (paired with Elouan Rosé)