Larger Plates

Vineyard Al Fresco Gnocchi – 16
red potato gnocchi, sauteed leeks, snap peas, tomato, mushroom-parmesan broth, shaved parmigiano reggiano

Prince Edward Island Mussels – 16
garlic, tomato, white wine, butter, herbes fines, local baked bread

Hanger Steak* – 27
potato pave, black garlic demi glace, red wine-braised cipollini onion, pink peppercorn creme fraiche, shaved asparagus, sunchoke chips

Colorado Chicken Confit – 19
mustard cured thigh & leg, sage-potato dumplings, braised leeks, Hazel Dell mushrooms, carrots, whole grain mustard jus

Organic Shetland Salmon – 28
sauteed snap peas and Hazel Dell mushrooms, ginger rice, leek dashi, soy-pickled mushrooms, cilantro, arame

Fennel-Citrus Tiger Shrimp – 24
green orzo with fennel and shallots, watercress, pickled green coriander, crushed watermelon radish, chile threads

Seared Day Boat Scallops – 36
sunchoke-white bean puree, grilled asparagus, brown butter, lemon-asparagus espuma

Windsor Lamb T-Bone* – 26
cilantro and paprika rubbed T-bone, smoked carrot-tahini puree, orange-braised leeks, wilted spinach, harissa-marinated eggplant