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first course

Chile Caribe and Piñon-crusted Sea Scallops with dutch oven corn sauce and microgreen salad				13
Prarie Butter with roasted garden chiles and grilled camp bread				10
Seared Sweet Lobster Cakes with roasted corn-black bean salsa and cilantro-orange butter sauce				12
Red Chile Marinated Jumbo Shrimp with pico de gallo and roasted red pepper hollandaise				14
Buffalo Corn Dogs with chipotle ketchup and state fair sauce				12
Boursin-stuffed Kangaroo Nachos with roasted avocado corn salad and huckleberry habañero demi-glace				12
Quail Quesadillas a la Parilla with goat cheese, capsicum and new mexican onion on smooth black beans and crème fraîche				10
Foie Gras Shooter with sweet cream and foie gras tuile				5

second course

Baby Red Oak with caramelized shallot-sherry vinaigrette and blue cheese crisp				9
Romaine Salad with white anchovy-lime vinaigrette, smoked croutons and asiago cheese				9
Organic Butter Lettuce with red chile-buttermilk vinaigrette, crispy prosciutto, goat cheese, candied jalapeños and chile pepitas				10
Garden Tomato Basil Soup with pistachio pesto				7

main course

Roasted Garlic-stuffed Beef Tenderloin with western plaid hash, grilled asparagus and syrah demi-glace				34
Roasted Aged Squash chile relleno with jack cheese, black bean puree and citrus salad				19.50
Coffee and Cocoa-rubbed Pork Tenderloin with smoked yukon gold mashed potatoes, crispy onions and braised garlic sauce				26
Seared Margaret River Lamb Chops with local goat cheese soufflé, cold water watercress salad and raspberry glace				26
Crispy Duck Breast with manchego cheese potato rosti, roasted golden beets and sage-brown butter mojo				27
Game Rubbed New Zealand Red Deer Chops with white truffle mac & cheese and fried artichokes				31
Grilled Veal Chop with grilled forest mushrooms and crispy ricotta dumplings				34
Pan Fried Striped Bass with 3 chile-fennel ragout and citrus, cilantro butter sauce				25
Seared Monkfish and Spicy Posole Stew with fried lobster bacon				24
Wild Boar Foreshank with sweet garlic fries and wild cherry-wild boar mojo				22.50

prime hand cut steaks

Beeftenderloin 8oz minimum				3.40 per oz
Ny Strip 14oz minimum				2.60 per oz
Buffalo Ribeye 14oz minimum				2.70 per oz

all steaks are served with serrano-lime butter

sides

Spinach fried or sauteed				8
White Truffle Mac and Cheese				12
Grilled Asparagus				8
Ricotta Dumplings				8
Western Plaid Hash				9
Crispy Onions				8

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