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Lunch & Dinner

LUNCH - 11:00AM - 4:30PM
DINNER - 5:30PM-9PM

LUNCH

Chopped Little Gem Lettuce Salad (gf, avail)
23
Spring Peas | Lemon Yogurt Dressing | Pecorino Toscano Cheese | Pan Fried Croutons
GRILLED CHICKEN
12
BLACKENED GULF SHRIMP
16
EDAMAME HUMMUS
23
Crudité Vegetables | Ciabatta Crostini | Toasted Sesame
COBB SALAD (gf)
29
Grilled Chicken Breast | Smoked Bacon | Blue Cheese | Hard Cooked Egg | Avocado | Golden Balsamic Vinaigrette
BLACKENED GULF SHRIMP
16
CRISPY TORTILLA CHIPS
21
Guacamole | Charred Tomato Salsa
BLACKENED SHRIMP TACOS
28
Serrano Cream | Pickled Onions | Watermelon Radish
OVEN ROASTED TURKEY CLUB
35
Crispy Bacon | Wisconsin Cheddar | Multigrain Sourdough | Seasoned Skinny Fries
SO·PA BURGER AND SKINNY FRIES
44
Prime Ground Chuck, Shortrib, and Brisket | Wisconsin Cheddar | Special Sauce
BACON
10
AVOCADO
5
FRIED EGG
4
IMPOSSIBLE™ VEGAN BURGER (v)
44
Wisconsin Cheddar | Special Sauce | Seasoned Skinny Fries
AVOCADO
5
FRIED EGG
4

DINNER

1ST COURSES

REGIIS OVA CAVIAR SERVICE (gf)
200
Royal Ossetra | Buckwheat Blinis | Egg | Shallot |
Chive | House Made Crème Fraîche
HOUSE MADE FOCACCIA
15
Grilled Grape | Rosemary | Duo of Accoutrements
STEAK TARTARE (gf)
24
Shallots | Chives | Dijon Mustard | Chino Valley Egg Yolk |
Black Garlic Aioli | Crispy Potato
DECONSTRUCTED MELON FATTOUSH (gf, avail)
25
Crispy Pita Chips | Cherry Tomato | Compressed Seasonal Melon | Persian Cucumber |
EVOO | Sumac Greek Yogurt Dressing
BEET TARTARE (v, gf)
21
Spicy Horseradish | EVOO | Chives | Stone Ground Mustard | Shallot | Carrot Yolk
SEASONAL BLOSSOMS SALAD (gf, avail)
29
Pea Tendrils | Vadouvan Poached Toybox Squash | Burrata |
Rye Dust | Frisée | Minus 8 Vinaigrette
PRIME BEEF CARPACCIO (gf, avail)
31
Truffle Aioli | Seared Ricotta Salata Cheese | Crispy Capers |
Petit Arugula | Easter Radish | Lavash Cracker

MAIN COURSES

DECONSTRUCTED BEEF STROGANOFF
44
Braised Wagyu Beef Cheeks | Roasted Maitake Mushrooms |
House Made Egg Noodles
CHILEAN SEA BASS (gf)
46
Local Cream-less Corn | Bacon & Corn Succotash |
Roasted Romanesco | Stewed Cherry Tomato
MARY’S HEIRLOOM CHICKEN ROULADE (gf)
43
Black Truffle & Mushroom Stuffing | Saffron Risotto |
Roasted Baby Root Vegetables | Sauce Au Poivre
CELERIAC ROOT STEAK (v, gf)
31
Duo of Curried Lentils | Sous Vide Chili Marinade |
Grilled Baby Leeks
COLORADO ROASTED LAMB RACK
65
Dijon Mustard & Herb Crust | Curry-Poached Squash |
Merguez Sausage | Potato Au Gratin
DUCK LEG CONFIT (gf)
45
Celery Root Purée | Succotash | Hoisin Cherry Glaze
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