snacks.

taco of the day, changes daily   — 7

bread plate, warm ciabatta, whipped butter, sea salt   — 3

mixed greens salad, heirloom tomatoes, balsamic vinaigrette (V) (GF)    — 6

grilled corn on the cob, cojita, cilantro-lime salt, house-made sambal butter (V) (GF)    — 6

grilled avocado, orange flower vinaigrette, sesame, arugula, evoo (V) (GF)    — 5

steak tartare, capers, red onion, mustard, pickled veg, house-made white truffle potato crisps (GF)    — 13

cheese plate, blue, manchego, brie & goat cheese, baguette, house-made jams (V)    — 14

charcuterie board, changes daily    — mkt

crispy brussel sprouts, bacon, chili flake, parmesan, sherry vinegar   — 7

house-made pickle plate, daily selection, sometimes fried, sometimes not, ranch (V)    — 6

crispy fries (V)    — 5

fries & chile & cheese (V)    — 8
add pork + 2

crispy chicken sliders, dill pickle, sriracha mayo, chedder, mesclun, hawaiian sweet roll (2)    — 8
 
 

small plates.

sushi grade ahi tuna tartare tostada, avocado, sesame, sriracha, cilantro (GF)    — 14

gambas al ajillo, white shrimp, garlic, chili flake, evoo, baguette    — 11

mac & cheese, hot hatch roasted green chiles (hatch, nm), cheddar, jack, parmesan (V)   — 8
add bacon + 1

classic caesar, imported spanish white anchovies, parmesan, baguette croutons    — 11

super greens, kale, spinach, chard, quinoa, grapes, ricotta salata, pepitas, jalapeno-lime vinaigrette (V) (GF)    — 11

duck confit, mesclun, blue cheese, cranberries, butternut squash puree   — 14

green chile clam chowder, bacon, potato, hot hatch roasted green chiles, brimstone absinthe (NM), crispy clams   — 11

new zealand lamb chops, golden raisin gastrique, cumin, leeks (GF)    — 14
 

mains.

atlantic salmon, mango-tamari glazed, rice cake, bok choy (GF)    — 24

asian tuna, udon, zucchini, cabbage, green curry-coconut broth, peanuts, mint*    — 23

grilled whole ruby trout, salsa verde, avocado, arugula, tomatoes, preserved lemon, pepitas (GF)    — 23

shrimp & grits, creamy cayenne grits, sauteed greens, crawfish-tasso gravy   — 20

hand-made potato gnocchi, red wine-black pepper tomato sauce, mozzarella, cherry tomatoes, basil (V)    — 18

applewood smoked half chicken (englewood, co), mashed potatos, peas and baby carrots, black pepper gravy    — 19

burger, grass fed beef, pulled pork, smoked onion bbq, chedder, baby kale, fries    — 17

steak frites, 6oz flat iron steak, red chile-carmelized onion demi, crispy fries, aioli   — 17

8oz filet mignon, confit potatoes, asparagus, parsnip puree (GF)    — 30

grilled 10oz pork porterhouse, brussels sprouts hash, crispy fingerling potatoes, house made apple-bacon jam   — 22
 
 

executive pastry chef - Colleen Medley      
executive chef - Wilks Medley

*from the medley garden
(V) - vegetarian   (GF) - gluten free