The Menu

Split veal femur slow-roasted over live oak, finished with house-pickled shallots, capers, and grilled sourdough. Rich, unapologetic, worth every bite.

Galician octopus blistered directly over hardwood, dressed with saffron aioli, smoked paprika oil, and thinly sliced fingerlings.

Hand-stretched burrata, peak-season heirlooms, aged balsamic reduction, basil oil, and fleur de sel. Simple because the ingredients deserve it.

Silky house-made mousse with cognac gelée, pickled grapes, grain mustard, and toasted walnut bread. A classic done right.

Twice-cooked heritage pork belly, apple-fennel slaw, whole-grain mustard aioli, fresh dill. Each piece shatters the way it should.

16 oz prime cut from Snake River Farms, carved at the table, rested butter, roasted bone marrow compound, wood-fired shishitos, and house-cut fries.

Free-range half-bird brined in herbs and citrus for 48 hours, roasted over oak until the skin shatters. Served with pan drippings, charred lemon, and fresh herbs.

Pacific king salmon planked on cedar over live fire, glazed with miso and wild honey, served over roasted cauliflower purée with micro herbs and caviar crème fraîche.

Colorado lamb loin chops kissed by hardwood flame, served with romesco, salsa verde, charred spring onions, and warm flatbread to mop it all up.

House-rolled pork loin and belly stuffed with fennel frond, rosemary, and toasted garlic. Slow-cooked, then finished over fire for that crackle. With sautéed bitter greens and white bean ragù.

72-hour sous vide then seared over live oak. Served over hand-rolled potato gnocchi in a red wine reduction with gremolata and shaved horseradish.

Wild mushroom medley, thyme, garlic, aged sherry, finished with shaved pecorino.

Honey butter, sea salt flakes, jalapeño-infused maple.

Charred broccolini, calabrian chili, anchovy oil, toasted breadcrumbs.

Hand-cut russets fried in duck fat, rosemary salt, aioli.

Seasonal roots, honey glaze, caraway, fresh thyme.

Dark chocolate ganache in a brown butter crust, smoked sea salt, single-origin chocolate soil, and a small scoop of crème fraîche ice cream.

Set cream with vanilla and lemon zest, finished with ember-roasted stone fruit compote and crushed pistachios.

A proper British pudding — Medjool date cake soaked in warm toffee sauce, served with Devonshire clotted cream.

Three rotating selections from our cheesemonger, with house honeycomb, candied pecans, dried cherries, and house crackers. Ask your server for today's board.

Woodford Reserve, demerara, house-smoked orange bitters, expressed orange peel. Finished tableside with applewood smoke.

Mezcal, yellow chartreuse, fresh lime, cucumber, and a whisper of smoked salt. Cool on the palate with fire underneath.

Monkey 47, Campari, Cocchi di Torino, house-preserved lemon peel. Bold, bitter, balanced.

House-brewed hibiscus shrub, sparkling water, fresh lime, black pepper tincture, mint. Zero proof, full presence.

Our sommelier rotates 8–10 selections weekly — four white, four red, one rosé, and a sparkling. Ask your server for today's pour.

Four rotating taps from regional breweries. Current selection at your server's recommendation.