DINNER MENU
SAMPLE MENU
ACTUAL PRICES AND ITEMS MAY VARY
SOUPS AND SALADS
CREAMED FENNEL BISQUE 10 GF
smoked sunflower seeds, herb oil, carrot threads, fennel fronds
LOCAL MIXED GREENS 12 GF
pomegranate vinaigrette, coffee hazelnuts, pickled beets, butternut squash, smoked chèvre
GRILLED ROMAINE SALAD 12
yogurt caesar dressing, pickled cauliflower, kumquats, roasted fennel, herb pastry croutons
SMALL PLATES
WAGYU STEAK TARTARE 17 *
ash aioli, microgreens, tallow brioche
WOOD FIRED SHRIMP 15
fried buttermilk polenta, creole sauce, fresh oregano, mixed pickles
FENNEL RICOTTA MEATBALLS 14
sweet potato mash, cauliflower crisps, chives, miso bourbon aioli, hot honey walnuts
EMBERED RABBIT LEG 19 GF
rabbit rillette, carrot butter, fava bean puree, orange poppyseed crumble, fried artichoke
CHARRED BONE MARROW 19
Korean bbq sauce, local kimchi, scallion
soy-honey cured yolks, guanciale, sourdough
BLACK GARLIC GNOCCHI 16
pistachio za’atar, grilled carrots, edamame, pickled kumquats, Chef’s Bangarang sauce
PEI MUSSEL BOWL 14
blue cheese sauce, crispy garlic,
hot sauce, bacon, grilled sourdough
Composed Plates
DRY AGED SMOKED DUCK BREAST 35*
warm farro salad, apple bigarade, kale,
local greens, duck fat vinaigrette
SEARED SCALLOPS 35*
squid ink risotto, smoked cauliflower purée,
kale relish, citrus, Laba garlic, mixed nuts
GRILLED CAULIFLOWER STEAK 28
butternut squash, marinated fennel,
rosemary rice pilaf, cashews, vegan demi-glace
FROM THE FIRE
NEW YORK STRIP 45*
10 oz, APPLE BRANDY BEEF
RIBEYE 56*
12 oz, CHÂTEL FARMS
WAGYU ZABUTON 62*
8 oz, SNAKE RIVER FARMS
PETITE TENDER 39*
8 oz, HICKORY NUT GAP MEATS
WAGYU TRI-TIP 42*
8 oz, CHÂTEL FARMS
FLAT IRON 37*
8 oz, APPLE BRANDY BEEF
DRY AGED RIBEYE 68*
12 oz, CERTIFIED ANGUS BEEF
ALL ITEMS FROM THE FIRE INCLUDE ONE OF THE FOLLOWING SAUCES:
ARTICHOKE CHIMICHURRI
HORSERADISH CREAM
SMOKED BÉARNAISE BUTTER
AT HOME PROPER SIGNATURE STEAK SAUCE
EACH ADDITIONAL SAUCE $1
A La Carte Sides
CONFIT SMASHED POTATOES 13
tallow gravy, confit garlic, smoked onion, chives
SAUTÉED KALE 10
paprika aioli, raisins, olives, rosemary almonds
COAL-ROASTED CABBAGE 10 GF
harissa, smoked feta, pomegranate, cider glaze
CHARRED RED BEETS 10
aji verde, pickled kumquats, tempura bits, cilantro
LOCAL MUSHROOM MEDLEY 13 GF
brown butter vin., smoked chèvre, rose shallots
PARKER HOUSE ROLL 3
sea salt, whipped kumquat butter
CHEF’S TASTING MENU
OFFERED SUNDAY – THURSDAY
$125 per person
AVAILABLE FROM 5PM-8PM
All guests at the table must participate in this multi-course experience.
PLEASE NOTE:
Dietary accommodations will be considered, but are not guaranteed.
Please discuss any restrictions with server before ordering.