Appetizers

*Hawaiian Wahoo Crudo   10   
tobiko, avocado coconut puree, mango, banana, serrano chiles

Buttercrunch Farm Egg Raviolo   10
country ham butter, herb ricota, chive

Tomato & Fennel Soup   10           
smoked mussels, arugula pistou, caraway crouton, fennel pollen

Caesar Salad   8/10
sourdough, white anchovy, reggiano, hard cooked egg

Give me a "Beet"   10
beet variations, goat cheese mousse, pistachio, heirloom lemon vinaigrette

Seared Diablo Rojo Calamari   10
orange mole, cilantro escabeche, charred avocado, citrus

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

*Salmon Tataki   15
super fun good time sauce, tempura avocado, sesame

*1/2 Dozen Oysters   MP             
half dozen, mignonette, fresh horseradish cocktail sauce

*Chicken Liver Pate   10
3 daughters farm concord grape jelly, savory streusel, grilled sourdough

Fried Cheese Sticks   9
crispy halloummi, olive tapenade, harissa ketchup

Whipped Feta   9
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   15
deer creek "the stag" cheddar fondue, bread & butter pickles, grilled red onion

*Colorado Wagyu Beef Pho   14                   
rare mishima top round, charred ginger broth, shaved onion, thai basil

Slow Roasted Pork Shoulder   15
masa dumplings, cabbage, shaved tomatillo, chipotle cream

Root Vegetable Bolognese   14
whipped parmesan, preserved tomato, sweet basil, pappardelle

Crispy Chicken Torta    15
mexican string cheese, apple & cabbage slaw, salsa roja, key lime crema

Kingdom Come Mushroom Fazzoletti   15                
jerusalem artichokes, brown butter, sabe, pine nut crumble

Rotisserie Chicken Salad   15
asian pear, curry candied cashews, crispy goat cheese, lemon vinaigrette

*Hawaiian Wahoo Sliders   15               
umami bomb, grilled pineapple, kirby cucumber, red cabbage namasu

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