Appetizers

*Ahi Tuna Crudo     19   
cucumber, burnt scallion aioli, shoyu ponzu, miso rice cracker

Buttercrunch Farm Egg Raviolo     14
country ham butter, herb ricota, chive

Roasted Tomato Soup     13           
smoked mussels, arugula pistou, caraway crouton, fennel pollen

Caesar Salad     10/14
sourdough, white anchovy, reggiano, hard cooked egg

The Farmers' Bounty     15
goats' milk panna cotta, popcorn crunch, sweet basil, ricotta

Seared Diablo Rojo Calamari     15
orange mole, cilantro escabeche, charred avocado, citrus

Garden Pea Hummus     10
lemon & black pepper yogurt, curry almonds, buttered naan

*Salmon Tataki     17
super fun good time sauce, tempura avocado, sesame

*Oysters     MP             
half dozen, mignonette, fresh horseradish cocktail sauce

*Chicken Liver Pate     16
3 daughters farm concord grape jelly, savory streusel, grilled sourdough

Fried Cheese Sticks     12
crispy halloummi, olive tapenade, harissa ketchup

Whipped Feta    11
calabrian chili & garlic honey, torn mint, carta di musica

Shrimp & Calamari     20
crispy veggies, sweet chili sauce

*Consuming raw or under cooked proteins may increase your risk for food-borne illness.

Mains

*The Burger       18
deer creek "the stag" cheddar fondue, bread & butter pickles, grilled red onion

*Colorado Wagyu Beef Pho     15                   
rare mishima top round, charred ginger broth, shaved onion, thai basil

Slow Roasted Pork Shoulder     17
masa dumplings, cabbage, shaved tomatillo, chipotle cream

Root Vegetable Bolognese     16
whipped parmesan, preserved tomato, sweet basil, pappardelle

Caribbean Spiced Chicken Sandwich     16
caramelized onions, pickled jalapeno, roasted garlic aioli

Kingdom Come Mushroom Fazzoletti     18                
jerusalem artichokes, brown butter, sabe, pine nut crumble

Rotisserie Chicken Salad     19
asian pear, curry candied cashews, crispy goat cheese, lemon vinaigrette

*Seared Ahi Sliders     22               
umami bomb, grilled peach, kirby cucumber, red cabbage namasu

EXECUTIVE CHEF: Paul Anders    CHEF DE CUISINE:  Martin Woods                                                                              SOUS CHEFS:  Taylor Frankel & Ethan Quednau