WINTER 2025/2026
WILDERNESS TO TABLE DINING
BY CHEF DEREK PIVA
Dinner Menu
Appetizers
Bread 9
Smoked Potato Bread & Cultured Butter
Shishito Peppers 16
Yuzu Ponzu, Sesame Seeds
Strawberry Gazpacho 20
Strawberry, Basil, Feta
Kale & Swiss Chard Salad 22
Lemon, Parmesan, Farro
Burrata 24
Sugar Snap Peas, Prosciutto, Mint
Mortadella di Bologna 27
Ricotta, Caperberries, Truffle Honey
Blue Fin Tuna Toast 29
Farmstead Sourdough, Roasted Peppers, Nduja, Stracciatella
Beef Carpaccio 32
Chive Aioli, Cippolini, Puffed Cheese
Vegetable
Roasted Cauliflower 30
Vadouvan, Tahini, Mint
Heart of Palms "Crabcake" 30
Garlic Scape, Basil
Zucchini 30
Ricotta, Lemon, Puffed Rice
Pasta
Tagliatelle al Limone 30
Pecorino, Pink Peppercorn
Paccheri A La Vodka 30
Prosciutto, Grana Padano
Handkerchief 30
Johan Vineyards Spring Lamb White Bolognese, Chives
Fettuccine ai Gamberi 42
Prawns, Dashi, Lemon
Meat
Beef Fillet 65
Bone Marrow & Shitake Crust, Black Truffle
New York Strip 68
Smoked Garlic, Peppers, Lemon
Bone-In Pork Loin For 2 85
Salsa Verde, Cannellini Beans, Kohlrabi
Fish
Black Cod Fish & Chips 38
Yuzu Kosho Tartar, Pickled Peppers, Lemon
Seared Steelhead 56
Asparagus, Peas, Spinach
Braised Halibut 60
Giant Beans, Aleppo Butter, Fennel
Sides
Idaho Potatoes Wedges 15
Sour Cream, Chives
Brussels 15
Kalamansi Honey
Spring Asparagus 15
Sieved Eggs, Bacon
Broccolini 15
Bomba & Vinaigrette
Desserts
Burnt Chocolate Brownie Basque Cheesecake 12
Olive Oil
Sicilian Pistachio Tiramisu 12
Kissing Rock Coffee
Ice Cream & Sorbet 12
Daily Selection
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
7-10
Brunch
WEEKENDS
10-1:30
Lunch
WEEKDAYS
11:-1:30
Dinner
DAILY
5-9