Chef Diane Davidson A 20% service charge will be added to parties of five or more.
*Consuming raw or undercooked meats, poultry, seafood, or shellfish may increase risk of food borne illness
Starters
$14 – 23
Yellowfin Crudo*
cucumber gazpacho, ginger compressed pears, avocado miso puree
Beets and Burrata
fig balsamic vinaigrette, pistachios, blood orange
Lobster Gnocchi
gruyere espuma, smoked trout roe, piquillo pepper, sourdough
Truffle Potato
maitake mushrooms, black garlic, cashew “feta”
Wagyu Beef Cheeks*
popcorn polenta, lemon gremolata, crispy shallots
Seasonal Soup
Greenery
$15
Sundance Salad
currant, candied pecan, goat cheese, sherry vinaigrette
Apple Gorgonzola
arugula, gorgonzola panna cotta, cinnamon walnuts, huckleberries
Entrees
$36 – 65
Chilean Seabass*
saffron pomme puree, nduja, mussels and clams, swiss chard
Anson Mills Polenta
black beans, sweet potato, mole, pomegranate, cashew cream
Elk Loin*
root vegetables, huckleberry & juniper gel, seasonal mushrooms
Tagliatelle
butternut squash mornay, lamb bacon, parmesan, fried sage
Duck*
honey lavender glaze, fennel puree, apple confit, citrus pearls
Tree Room Pepper Steak*
spinach, mashed potatoes, mango chutney
Dessert
Pastry Chef: Averee Clawson
$12 – 18
Wine & Cheese
Mascarpone Cheese Cake, Wine Honey Yogurt Cremoux
Berries & Custard
Assorted Berries, Crème Anglaise, Almond Tuile
Pomegranate & Citrus
Pomegranate Mille Feuille, Blood Orange Grapefruit
Chocolate & Cherry
Chocolate Mousse Cake, White and Dark Chocolate Mousse, Amaretto Panna Cotta
Assorted Sorbet or Ice Cream
Seasonal Cheese Plate
Compote, Marcona Almond, Honeycomb, Lavosh