aqua pazza – arctic char in crazy water, manilla clams and fregola – saffron and chili    29

roast duck and ember baked carrots  - farro verde in the style of risotto – butternut squash    35

peposo – tuscan style braised beef short rib, smoked potato gnocchi – grilled heirloom carrots    40

panelle with chick peas, fresh herbs and chili grilled heirloom carrots and chard stems – rapini, olive oil   26 


whole branzino,with grilled lemon, bright lights chard, sieglinde potatoes with garlic and rosemary  39

albacore tuna –  basil and olive oil, gigante beans, spinach – sicilian olives  33

pork tenderloin cooked over coals, braised red cabbage – apple and brussels sprouts   32

chargrilled chicken with harissa and lemon, cous cous two ways – rapini with soffrito   32

alberta rack of lamb cooked over fire, salsify and cavolo nero – bakers oven potatoes  48


6 oz tenderloin of beef  42

10 oz CAB rib eye  44

snake river wagyu by the ounce  17

potatoes with prosciutto and parmesan – ash roasted onions, collard greens – salmoriglio



sea salt, thyme and garlic roast potatoes   7

warm marinated olives – aromatics and herbs   8

slow cooked whole head of garlic    8

grilled rapini with balsamic vinegar   8

grilled heirloom carrots   8

potatoes with prosciutto and parmesan   8

grilled portabella and mixed wild mushrooms   9

roast brussels sprouts with chestnuts   8