Menus
Due to the seasonality of our fresh ingredients, these menus may change in order to provide you with the freshest, best food.
View more of our Menus:
At the bar
Soup of the Moment
Mussels and Pommes Frites
Yuzu Crispy Calamari
Smoked Salmon Galette
Chinese Chicken Salad
Beef Carpaccio
Caesar with Grilled Chicken
Maytag Blue Burger
Flattened Chicken Sandwich
Pastrami on Pretzel Roll
Italian Cheese Melt
Udon Bowl with "Oishii" Veggi
Appetizers
Soup of the Moment
Toasts and Toppings of Sorts
Mussels Multiple Ways-Thai, Italiano, Con Fromaggio or Pesto
Crispy Calamari with Mizzuna Greens, Yuzu Vinaigrette and Toasted Sesame
Smoked Salmon Galette with Chive Crème Fraiche and Truffled Greens
Duck Hash with Fig Jam and Mascarpone
Beef Carpaccio with Arugula, First Pressed Olive Oil, Lemon, Capers and Parmigiano Reggiano
Blue Sky Baby Greens with Bosc Pear, Maytag Blue, Candied Pecans and a White Balsamic Vinaigrete
Classic Caesar with Pancetta Parmesan Crisp
Entrees
Fish of the Moment
Slow Roasted Maple Leaf Farm Duck with Drunken Cherries, Spinach and Cardamon Whipped Yams
Bone-in Pork Chop with Cotswald Cheddar Mashers, Onion Marmalade and White Balsamic-Dijon Gastric
Hazel Nut Crusted Ruby Red Trout with Roasted Squash, Fingerling Potatoes and Bourbon Brown Sugar Butter
Seasonal Risoto Prepared with Whatever's Fresh and Good
Wok Seared Scalops with Udon Noodles, "Oishi" Vegetables and Tamari Nap
Garlic Confit Roasted Half Chicken with Roasted Winter Vegetables and Lemon Thyme Jus
Charred Angus Ribeye with Scalopped Yukon Golds and Reggiano
Open Ravioli Filed with Good Stuf Griled Rack of Colorado Lamb with White Truffled Soft Polenta and Kalamata Olive-Plum Tomato Ragu
Market Vegetable Inspirations
