tapas and small plates
WARM CITRUS-MARINATED OLIVES
6
ROASTED SHISHITO PEPPERS
with pink Himalayan sea salt
7
COCOA ALMOND-STUFFED DATES
with sautéed Spanish chorizo | goat cheese | scallion
12
WARM WINTER CAPRESE
roasted tomato | fresh mozzarella | fresh basil | balsamic reduction
9
NEBRODINI MUSHROOM CONFIT
with sautéed leeks | pine nuts | shaved manchego cheese
10
GRILLED OCTOPUS
with sautéed rutabaga, brussel sprouts, carrot, red cabbage | peanuts | citrus vinaigrette
14
GARLIC SHRIMP
with chayote squash noodles | roasted tomato | black olive | parmigiano-reggiano| lemon zest
14
CRAB CAKES
with arugula | poached egg | bacon crouton | whole grain mustard vinaigrette
15
ROASTED QUAIL
ancho chili repadura glaze | shishito pepper | sage polenta
16
DUCK PASTRAMI SLIDERS (2)
smoked duck breast | crusted with coriander and black peppercorn | granny smith apple and red cabbage slaw | sriracha allioli | pretzel bun
15
HERITAGE PORK BELLY
maple and beer braised | hot and sweet pickled chilis | charred pearl onion | local maple syrup
14
NEW YORK STRIP
sliced 6 oz prime grade | with carmelized onion and nebrodini mushroom duxelles | port wine demi
18
BRAISED SHORT RIB
with sage polenta | ancho chili mojo | pickled carrot
16
LAMB ANTICUCHOS
spicy Colorado lamb skewers | romesco | greek yogurt drizzle