STARTERS

BIRRIA EGGROLL / 16
brisket & compressed fennel with avocado salsa verde, pickled carrots, birria broth

ENTREES

WOOD FIRED VENISON / 42
wild rice & brie stuffed cabbage, roasted beets, beet puree, cranberry & sage jus
Pairing – Poggio le volpi ‘Roma’ rosso, Italy 17/65

PAN SEARED MONKFISH / 42
red pepper coulis, peas, oyster mushrooms, brown butter vinaigrette
Pairing – Atzei Sargat Vermentino, Italy 14/54 

DESSERT

APPLE CINNAMON DONUTS / 16
glazed apples, ice cream, salted caramel, candied pecans