Appetizers

• Pine Creek Smoked Trout

  cucumber frisée salad, horseradish dressing, caper berries, red onion, tomatoes, honey mustard, herb bread crisp

• Wild Game Momos

  Nepalese dumplings, spicy roasted tomato sauce, ponzu, cilantro salad

• Butcher and Cheese Plate

  assorted cured meats, Bee Hive Hatch chili cow’s milk cheese, house cured tomato goat cheese, Sea Hive cheddar, assorted breads, marinated vegetable salad, fig spread

• Chef Selection

  Ashcroft Baked Cheese

  brie, fig jam, assorted crostini

Ranch and River

• Sautéed Ruby Red Rainbow Trout

  cauliflower purée, kale, cured tomato, roasted shallot, lemon caper butter sauce

• Six-Ounce Pan Roasted Wild Salmon*

  cauliflower purée, kale, cured tomato, roasted shallot, lemon caper butter sauce

• Organic Chicken Breast and Thigh

  chive mashed potato, Brussels sprouts, oven roasted tomato, lemon butter sauce

• Seven-Ounce Natural New York Striploin "Baseball Cut"*

  grilled asparagus, smashed fingerling potato, cured tomato, Bordeaux blue spruce Bordelaise

Soups and Salads

• Soup of the Day

• Cookhouse Salad

  organic winter greens, apples, candied pistachios, dried cranberries, cambozola cheese, maple balsamic vinaigrette

• Grilled Hearts of Romaine Caesar*

  quinoa tabbouleh, Parmigiano Reggiano, pine nuts, French bread crostini

Forest and Plains

• Chef Selection

  Ten-Ounce Pan Roasted Elk Chop*

  aged white cheddar grits, caramelized French horn mushroom, roasted shallot, Bordeaux blue spruce Bordelaise

• Seven-Ounce Buffalo Tenderloin*

  chimichurri rub, grilled asparagus, cotija cheese, cured tomato, mole

Vegetarian

• Stuffed Acorn Squash

  quinoa, celery, onions, glazed carrots, fresh herbs, dried cranberries, haricot vert, enoki mushroom, tikka masala sauce, chive oil