What's On The Table.
Our menu changes with the seasons — built around what's freshest, most vibrant, and most honest right now. Summer 2026
To begin
Heirloom Tomato Tartare
Multicolored heirlooms, shallot, capers, epis herb oil, grilled sourdough
Chilled Cucumber Soup
English cucumber, crème fraîche, dill, pickled shallot
Seasonal Green Salad
Purslane, red and white endive, gooseberries, shaved fennel, green goddess vinaigrette, edible flowers, torn mint
Prosciutto & Peach
San Daniele prosciutto, grilled white peach, micro arugula, aged balsamic
Mains
Seared Halibut
Pan-seared Pacific halibut, curry beurre blanc, summer squash, micro herbs
Ricotta Gnudi
Hand-rolled ricotta gnudi, brown butter, sage, toasted hazelnuts, pecorino
Lamb Rack
Herb-crusted Colorado lamb, roasted garlic jus, white bean purée, charred broccolini
Epis Baked Chicken
Marinated chicken, epis butter, roasted fingerlings, wilted summer greens
Sides & Shared
Grilled Corn Ribs
Charred corn, cotija, epis crema, paprika
Roasted Beet Salad
Candy stripe and golden beets, whipped goat cheese, candied walnuts, orange zest
Smoky Cajun Okra
Crispy okra, cajun dust, micro parsley, smoke salt, lemon zest
Rosemary Fingerlings
Crispy fingerlings, rosemary, garlic confit, fleur de sel
To Finish
Peach Tarte Tatin
Caramelized white peach, puff pastry, vanilla crème fraîche
Panna Cotta
Silky panna cotta, 70% dark chocolate shaved, bourbon fennel Chile crunch, cocoa powder
Coconut Ice Cream
Creamy coconut ice cream, candied pineapple, mango tuile, key lime zest , toasted coconut flakes
Seasonal Cheese Board
Three curated cheeses, honeycomb, seasonal fruit, house-made crackers
