Buffalo Cauliflower 16 Hayden’s Post Salad 14 *Add Smoked Trout +8, Chicken +6 or Venison +20 Crispy Fried, Buttermilk Blue Cheese Crème, Hearty Mixed Green, English Cucumber, Baby Carrots, Micro Celery Heirloom Grape Tomato, Red Onion, Toasted Herb Vinaigrette Seasonal Mushrooms 18 Sauteed, Whipped Chive Cream Cheese, Grilled Peaches 18 Toasted Quinoa, Pea Tendrils House Made Ricotta Cheese, Slide Ridge Honeycomb, Crunchy Hemp Hearts, Mint, Rutabaga “Fondue” 18 Lemon Gel Creamy Rutabaga, Utah Lavender Salt, Crispy Baguette, Seasonal Vegetables Burrata & Heirloom Tomatoes 16 Balsamic Pearls, Basil Crème, Toasted Quinoa *Coriander Encrusted Ahi Tuna 19 Pickled Mustard Seed, Marinated English Cucumber Endive Leaves 14 Compressed Watermelon, Roasted Pine Nuts, Deviled Eggs 14 Chives, Passion Fruit Vinaigrette Chipotle Infused, Chives, Marbled Rye Crumbles, Pickled Celery

*Kurobuta Frenched Bone In Pork Chop 30 Seasonal Mushroom “Etoufee” 28 Spiced Apple Puree, Glace Di Viande, Forbidden Black Rice, Roasted Butternut Braised Rainbow Chard with Mild Italian Sausage Squash, Lemon Oil “Dust” *Venison Sirloin 40 *Yellowfin Tuna Tacos 21 Braised Purple Cabbage, Smoked Fingerling Cilantro Dusted Heirloom Grape Tomato, Potatoes, Pickled Mustard Seed, Smoked Chili Salsa, Pickled Red Cabbage, Red Wine Glace Di Viande Flour Tortilla and Lime Wedge *Steelhead Trout 30 Traditional Pho 22 English Cucumber Salad, Roasted on the Vine House Made Bone Broth, Rice Noodles, Brisket, Tomatoes, Green Cardamom Carrot Puree Lime, Thai Basil, Jalapeno *Haydens Post Elk Burger 21 *The Post Club 18 Red Onion & Bacon Chutney, White Cheddar, House Citrus/ Herb Brined Roasted Turkey Breast, Green Leaf Lettuce, Tomato, Brioche Bun, Bacon, Lettuce, Tomato, Swiss, and Chipotle Aioli Served with Black Truffle Potato Chips on Wheat Bread Served with Black Truffle Potato Chips *NY Deli Style Pastrami 24 Smoked Pastrami Piled High, Deli Mustard, Swiss Cheese and House Pickle Chips on Marbled Rye Served with Black Truffle Potato Chips

gluten-free vegetarian vegan Executive Chef: Chris Park | Sous Chefs: Lawrence Reid & Michael Cochran *consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness