tapas and small plates 

WARM CITRUS-MARINATED OLIVES

6

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ROASTED SHISHITO PEPPERS

with pink Himalayan sea salt

7

COCOA ALMOND-STUFFED DATES
with sautéed Spanish chorizo | goat cheese | scallion

12

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WARM WINTER CAPRESE
roasted tomato | fresh mozzarella | fresh basil | balsamic reduction

9

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NEBRODINI MUSHROOM CONFIT

with sautéed leeks | pine nuts | shaved manchego cheese

10

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GRILLED OCTOPUS
with sautéed rutabaga, brussel sprouts, carrot, red cabbage | peanuts | citrus vinaigrette

14

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GARLIC SHRIMP
with chayote squash noodles | roasted tomato | black olive | parmigiano-reggiano| lemon zest

14

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CRAB CAKES
with arugula | poached egg | bacon crouton | whole grain mustard vinaigrette

15

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ROASTED QUAIL
ancho chili repadura glaze | shishito pepper | sage polenta

16

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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

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HERITAGE PORK BELLY
maple and beer braised | hot and sweet pickled chilis | charred pearl onion | local maple syrup

14

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NEW YORK STRIP
sliced 6 oz prime grade | with carmelized onion and nebrodini mushroom duxelles | port wine demi

18

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BRAISED SHORT RIB
with sage polenta | ancho chili mojo | pickled carrot

16

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LAMB ANTICUCHOS
spicy Colorado lamb skewers | romesco | greek yogurt drizzle

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