Small Plates
Crisp Fried Artichoke Hearts | 9
roasted green chile remoulade • parmesan sea salt
Grilled 4oz. Brie | 13
strawberry mostarda • lemon arugula • balsamic glaze • grilled ciabatta
Tamaya Cornmeal Crusted Calamari | 15
chipotle-tomato salsa • roasted garlic aioli • micro cilantro
Smoked Trout Cakes | 16
spring pea remoulade • grapefruit supremes • local microgreens
Soup & Salads
Featured Soup of the Evening | bowl- 8 cup- 5
Baby Kale Caesar Salad | 9
grated parmesan • herb brioche croutons • citrus-anchovy dressing
Strawberry Salad | 9
baby arugula • goat cheese • marcona almonds • raspberry vinaigrette
Mixed Greens Salad | 8
baby field greens • diced mango • blueberries • meyer lemon-ginger vinaigrette
Entrées
Pan Roasted Branzino | 27
arugula pesto couscous • citrus sautéed carrots & peas • lobster-saffron velouté
Spring Pea & Mushroom Ravioli | 24
roasted whole garlic cloves • asparagus • grated parmesan • herb cream sauce
Braised Petite Lamb Shank | 29
garlic braised baby bok choy • mascarpone whipped potatoes • mint gremolata • natural jus
Grilled 14 oz Beef Ribeye | 38
bacon & cream smashed potatoes • grilled asparagus • foie gras butter • roasted garlic demi-glace
Citrus Brined Half Chicken | 27
parmesan soft cooked polenta • sautéed sugar snap peas & mushrooms • green chile-truffle béchamel
Grilled Local Bison Burger | 18
potato bun • cheddar cheese • roasted poblano • grain mustard aioli • salt & vinegar fries
Sides | 7
sautéed sugar snap peas & mushrooms • parmesan soft-cooked polenta • mascarpone whipped potatoes • grilled asparagus • arugula pesto couscous • citrus sautéed carrots & peas • salt & vinegar fries