Dinner Menu
WINTER 2025/2026
WILDERNESS TO TABLE DINING
BY CHEF DEREK PIVA
Appetizers
Shishito Peppers 16
Yuzu Ponzu, Sesame Seeds
Anjou Pear & Celery Root Soup 20
Gorgonzola Crumbs, Pears, Serrano Ham
Radicchio & Citrus Salad 22
Endive, Stracciatella, Citrus, Dukkha, Honey
Burrata 24
Delicata Squash, Pomegranate, Marcona Almonds
Mortadella di Bologna 27
Blueberry Mostarda, Ricotta, Caperberries, Truffle Honey
Blue Fin Tuna Toast 29
Farmstead Sourdough, Roasted Peppers, Nduja, Stracciatella
Beef Carpaccio 32
Truffle Aioli, Parmigiano Reggiano, Cippolini, Tallow Croutons
Pasta
Bucatini Amatriciana 30
Guanciale, Calabrian Chili, Pecorino
Paccheri A La Vodka 30
Prosciutto, Grana Padano
Cavatelli 42
Butternut Squash, Crab, Chili
Bread
Smoked Potato Bread 9
& Cultured Butter
Desserts
Burnt Chocolate Brownie Basque Cheesecake 12
Olive Oil
Sicilian Pistachio Tiramisu 12
Kissing Rock Coffee
Ice Cream & Sorbet 12
Daily Selection
Meat
Beef Fillet 65
Bone Marrow & Shitake Crust, Black Truffle
New York Strip 68
Smoked Garlic, Broccoli Rabe, Lemon
Bone In Pork Loin For 2 85
Chorizo, Cannellini Beans, Granny Smith
20oz Delmonico 40 days Dry Aged 125
Smoked Garlic, Broccoli Rabe, Lemon
Fish
Black Cod Fish & Chips 38
Yuzu Kosho Tartar, Pickled Peppers, Lemon
Seared Steelhead 56
Sunchokes, Caperberries, Green Onions
Roasted Scallops 58
Cauliflower, Pancetta, Raisins, Capers
Sides
Brussels 15
Kalamansi Honey
Idaho Potatoes Wedges 15
Sour Cream, Chives
Heirloom Carrots 15
Poblano Yoghurt, Garlic, Zaatar
Acorn Squash 15
Fromage Blanc, Pistachio
Pacific Rogue Wagyu
Nestled along Oregon’s rugged coast, Pacific Rogue Wagyu is a fifth-generation family-run ranch renowned for pioneering full-blood Wagyu beef production in the U.S. Since 1993, the Knox family has meticulously raised 100% full-blood and F1 Wagyu cattle, emphasizing ethical practices and environmental stewardship.
Fillet 8oz 125
Denver 16oz 125
New York 20oz 165
Rib Eye 20oz 195
Breakfast
DAILY 8-10
Dinner
NIGHTLY 5-9
Brunch
WEEKENDS 11-2