Served with bacon lardons, mustard creme fraiche and apple cider reduction.

A trio of artisan cheeses served with fruit compote, smoked and candied nuts, grilled baguette, and fresh fruit.

Roasted beets served over carrot and fennel creme with arugula salad, pickled carrots, onion, shaved fennel and rice wine vinaigrette. Finished with beet reduction and crumbled goat cheese.

Danish blue cheese mousse, hummus, olive and pepper tapenade, marinated carrots, curried peach chutney and local feta cheese. Served with grilled pita.

Housemade chicken liver pate, brasoala, coppa and soppressata. Served with olive tapenade, whole grain mustard, toast points, house pickles and seasonal jam.

Toasted almonds, roasted beets, basil-mustard vinaigrette toasted almonds, roasted beets, basil-mustard vinaigrette.

Shaved baguette, 2 poached eggs, truffle oil, manchego.

Seared greens, fried potatoes, smoked paprika aioli.

Pears, apples, carrots, honey walnuts and danish blue cheese served with a sesame-orange vinaigrette.

Toasted almonds, roasted beets and a basil-mustard vinaigrette.

4 OZ. Pan seared wild Alaskan salmon, romaine, quinoa, fennel, celery, feta cheese, caper berries, tarragon vinaigrette and toast points.

Goat cheese, cucumbers, radishes, snap peaand lentils served over spinach and dressed with roasted red pepper vinaigrette.

Scott's truly perfected rendition of the classic.

Grilled wild prawns, shaved carrots, sugar snap peas, cilantro, and fried wontons served on rice noodles with soy, peanut, and sesame vinaigrette.

3 eggs, seared prosciutto, asparagus, and provolone with roasted tomatoes and pecorino cheese.

Confit pork shoulder, fried grits, mole, pico de gallo, avocado, cilantro. 2 over easy eggs.

2 poached eggs served in a sauce of caramelized onions, roasted red pepper, tomatoes, cumin, paprika, and chili flakes. Topped with local feta cheese and cilantro. Served with toast and spicy seared kale.

3 eggs, mushroom, spinach, goat cheese, paprika aioli, toast, potatoes.

Maple sage sausage, scrambled egg, roasted onions, basil sriracha aioli and sharp cheddar on toasted birdman.

7 OZ. Local (Oxbow cattle CO.) grass-fed beef burger served with housemade fries and traditional accompaniments.

2 scrambled eggs, coconut rice, gomasio.

Albacore tuna, swiss cheese, birdman bread, white salad, balsamic-lemon vinaigrette.

Pork shoulder confit, chicken liver pate, cilantro, pickled onions, carrots and jalapenos, sriracha aioli, le petit baguette, field greens.

Grilled chicken breast, yellow pepper, havarti, tomatoes, truffled romaine, garlic mayonnaise, le petit big bird bread, field greens.

Ox bow beef burger, farm house roll, lettuce, tomato, onion, house-cut fries.

Pan seared organic kale served over housemade hummus and quinoa with dried cherries, toasted hazelnuts and avocado. Finished with hazelnut vinaigrette.

Pan-fried polenta served over roasted pepper-cashew crema with seared kale, grilled asparagus, blistered cherry tomatoes and mushroom and red pepper confit. Topped with olive tapenade, marinated local feta and dressed greens.

Housemade truffled linguini pasta and meatballs served with local beef and pork tomato sauce. Finished with shaved Parmesan, fresh basil. Not your mother's spaghetti and meatballs!

Braised local beef with rosemary-balsamic jus. Served alongside chef's select cut topped with montgomery whiskey, cherry pepper-blue cheese sauce. Paired with Asiago mashed potatoes and seared greens.

A stew of wild prawns, mussels, clams, and seasonal fish simmered in a tomato, onion, garlic, white wine, and herb broth. Finished with saffron aioli, served over seasoned rice.

Grilled apple brined pork chop served over fennel, onion and celeriac root puree. Served with roasted yukon gold potatoes, beet and parsnip hash and blistered green beans. Finished with roasted cipollini, apple and mustard marmalade.

Grilled chef-select cut of regional beef served over fried yukon potato spheres with truffle-thyme aioli and seared greens. Topped with roasted mushroom conserva and chimichurri.

Slow cooked arborio rice with sauteed seasonal vegetables, cherry tomatoes and roasted mushroom medley. Served over porcini mushroom, pine nut and cashew crema and topped with parmigiano reggiano and dressed arugula.

8 OZ. Local organic grass-fed beef burger served with housemade fries and traditional accompaniments.

Penne pasta, butter and Parmesan cheese.

Sourdough and cheddar (tomatoes are stupid).

Marinated and grilled, served with rice and mixed greens.

Rice and cheddar cheese.

Penne pasta topped with a classic tomato sauce and Asiago cheese.

Penne pasta topped with our bolognese sauce and Asiago cheese.

Berry compote, brown butter, and maple syrup, almond whip cream.