DINNER

Appetizers

Pelemeni
Meat filled dumplings, beef bouillon, sour cream, 10
Brussel Sprouts
Porkbelly, goat cheese aioli, honey cider vin, parm, 8
Golubtsi
Traditional cabbage roll filled with slow cooked beef, tomato sauce, 8
Cheese Assortment
Selection of 5 cheeses, olives, pickles, fruits & nuts, 14
Beef Bourguignon
Red wine, mushroom, carrots, sour cream, dill, puff pastry, 9
Pierogies
Stuffed with sweet potato, cranberries, pecans, in a sage and brown butter emulsion,10
Mussels Provencal
White wine, balsamic, salumi, peppadew peppers and olives, 8
Beet Tartare
Orange, pine nuts, lemon chèvre, olive oil, hard-boiled quail egg, 9
Blinchiki
Smoked trout, crepes, fennel slaw, arugula, salmon roe, picked mustard chard, mustard vinaigrette, 14
Butcher Board
Chef’s selection of 3 meats, house made accoutrements, 7

Salads & Soup

Pear Salad
Honey roasted carrots, frisee, figs, brie croutons, pear butter, 9
Kale Salad
hazelnuts, apples, fennel, Colorado cider vin, 8
Beet Soup
Roasted beets, potato, dill, sour cream, 7

Entrees

“Schnitzel”
Braised pork, wild fried rice, braised cabbage, acorn squash, cambozola crème, 24
Basil Gnocchi
Foraged mushrooms, corn, pattypans, cambozola crème, 18
48 Hour Wage Short Rib*
Grilled broccoli rabe, mushrooms, sunchokes, truffled demi, 28
Rack of Lamb*
Braised lamb cheeks, artichokes, pearl onions, polenta cake, rutabaga, arugula, port demi, 32
Red Square Stroganoff*
N.Y. Strip, whipped yukon gold potatoes, cremini mushroom sauce, cipollini onion, 30
Duck Breast
Carrot, black mission figs, potato pave, zucchini, Colorado cherries, au jus, 26
Black Cod
Mussels, clams, pearl potato, bacon, pernod crème, 29
Steelhead Trout
Crab agnolotti, parsnip purée, turnip, frisée, beurre, 29

*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.