Certain menu items are modified, please advise your server of your gluten-free preference and specify if celiac.

STARTERS

Duck Confit Jar
Spicy Buffalo Duck, Blue Cheese, Gluten Free Toast, Apple Jicama Slaw 22

Spicy Tuna “Roll”*
Crispy Sushi Rice, Ahi Tuna, Avocado Smash, Spicy Mayo, Nori Dust 28

Peanut Butter Bacon Sandwiches
Asian Braised Pork Belly, Thai Peanut Sauce, Gluten Free Raisin Toast, Sriracha 27

Beef Carpaccio*
Arugula, Shaved Parmesan, Gluten Free Baguette, Preserved Lemon Aioli 21

Chef Kate’s Soup of the Day 15

Kale & Brussels Sprout Salad
Crispy Chickpeas, Pancetta, Gorgonzola, Pickled Dried Cherries, Banyuls Vinaigrette 20

Smoked Beet Salad
Ahi Tuna Carpaccio, Tomato Concasse, Haricots Verts, Fingerling Potatoes, Arugula, Egg, Lemon Vinaigrette 28

ENTRÉES

Market Catch*
Shiitake Pea Saute, Coconut Cashew Fried Rice, Malaysian Red Curry 54

Prosciutto Wrapped Diver Scallops*
Sunflower Quinoa Risotto, Parmesan Brodo 54

Lamb Shank Pasole*
Hominey Purée, Cilantro Crema, Queso Fresco 58

Venison Short Loin*
Cabernet Veal Demi-Glace, Winter Vegetables, Almonds, Yukon Gold Mashed Potatoes 65

Surf & Turf*
Venison Short Loin, Cabernet Veal Demi-Glace, Diver Scallops, Sauce Du Jour, Winter Vegetables, Almonds, Yukon Gold Mashed Potatoes 72

DESSERTS

Crème Brûlée
Classic Vanilla Bean Preparation, Berries  15

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.