hors d’oeuvres

GRILLED LITTLE GEM
with roasted tomato aioli and shaved yellow tail..........4  

SMOKED EGG YOLK
with caviar, honey creme and chive...............................8

CHICKEN NUGGETS
with caviar and sonoma honey.....................................7

TOMATO GAZPACHO with trout roe ..............................................................4

OVEN ROASTED FIG with forest syrup and lardo………….................................4

house sourdough with…

SMOKED SQUASH HUMMUS
with crispy chickpeas and blossom pesto...............11 

DUCK LIVER MOUSSE
with kosher pickles,boiled egg and bbq onions.....12

OVEN BAKED RED HAWK CHEESE
with apple cider vin...............................................14 

SMOKED TROUT with sprouts and trout roe………………………………………..15

BROKAW AVOCADO
with fresh herbs and smoked green goddess........16

HOUSE CULTURED BUTTER..................................5

small plates

MELON & CUCUMBER FATOUSH                                                                                                   with pickled onions and feta....................................................11

HEIRLOOM TOMATOES with cashew, fermented crab vinnegarette …………………………......15    

DUCK CONFIT DUMPLINGS                                                                                                              with pickled ginger...................................................................12

RED CORN POZOLE                                                                                                                         with grilled summer vegetables and burnt veg jus...................17

from the grill

UA10 SCALLOP .................................................................... 9ea

WAGYU BEEF TONGUE PASTRAMI
with sauerkraut cream …………………........................................8ea

OCTOPUS TENTACLE
with tomato saffron sauce .....................................................22/40

SMOKED HALF DUCK (2-4)
with buckwheat crepes and plums ...........................................…54

GRILLED STEAK with bone marrow bbq sauce, corn pudding and blackberries…..32

DRY AGED BONE IN RIBEYE (2-6)
with bone marrow bbq sauce, corn pudding and blackberry…….145

Tasting Menu’s

Tasting of Today’s Menu .......................................................85
Wine Pairing  ........................................................................55

Chefs Table with Cocktails ..................................................180

 

*Menu subject to change