Small Plates
Tamaya Blue Corn Griddle Cakes | 9
piquillo pepper romesco • whipped goat cheese • jalapeño cranberry chutney
Crispy Crab Risotto | 12
roasted sweet red pepper coulis • lemon aioli
Pan Fried Duck Wontons | 15
house-made pineapple kimchi • sriracha aioli
Soup & Salads
Featured Soup of the Evening | bowl- 8 cup- 5
Warm Butternut Squash Salad | 9
baby greens • dried cranberries • gorgonzola • grain mustard vinaigrette
Pear & Tart Cherry Salad | 9
baby spinach & frisée • goat cheese • toasted pumpkin seeds • balsamic vinaigrette
Mixed Greens Salad | 8
baby field greens • matchstick apples • ginger vinaigrette
Entrées
Pan Seared Chilean Seabass | 30
sage pistou risotto • roasted winter squash & shiitake mushrooms • orange beurre blanc
Sweet Potato-Three Cheese Ravioli | 24
toasted hazelnuts • crisp pancetta • herb cream sauce • fried sage chips
Braised Local Bison Short Rib | 30
sour cream mashed potatoes • braised onions & chard • jalapeño cranberry chutney • natural jus
Grilled 8oz Beef Tenderloin | 41
seared potato pave • charred brussels sprouts & walnuts • truffle butter • black pepper demi-glace
Chicken Saltimbocca | 25
green chile cavatappi & cheese • sundried tomatoes • broccolini • marsala-shallot demi-glace
Seared Akaushi Beef Ribeye | 54
charred broccolini • parmesan herb fries • burgundy demi-glace
Sides | 7
roasted winter squash & shiitake mushrooms • braised onions & swiss chard • charred brussels sprouts & walnuts • charred broccolini • sour cream mashed potatoes • parmesan herb fries • green chile cavatappi & cheese