WHITE BY NV Segura Viuda, Cava, Sp 10 THE GLASS 2018 Vidigal, Vinho Verde, Portugal 10 2018 Frico, Rose, Tuscany, It 10 2018 El Coto, Viura Blanco, Rioja, Sp 10 2018 Zudugarai, Txakolina, Sp 13 2018 Paco & Lola, Albarino, Rias Baixas, Sp 14 2017 Rutherford, Chardonnay, Napa Valley, Ca 15 RED BY 2016 Las Rocas, Garnacha, Calatayud, Sp 11 THE GLASS 2016 Sostener, Pinot Noir, Santa Lucia Highlands, Ca 13 2018 Cune, Tempranillo, Rioja, Sp 13 2016 Chateau Ste Michelle, Indian Wells, Cabernet Sauvignon, Columbia Valley, Wa 14 2018 Embruix, Priorat, Sp 18 COCKTAILS not your kid’s hot cider- jack daniel rye, lemon, caramel, apple cider 11 the great port & tonic- great grey gin, white port, lime, tonic 12 part time skier – silver tequila, mezcal, aperol, st. germaine, lemon, angostura bitters 13 basil martini - absolut citron, muddled basil, grapefruit, lemon 14 colter’s manhattan- colter’s run bourbon, punt e mes vermouth, cocchi rosa, black lemon bitters 15 the double barrel boulevardier – wyoming whiskey, campari, sweet vermouth 15 DRAFT Mtn Jam Hazy IPA Vol. 5 – Roadhouse Brewing Company 7.50 Loose Boots Session IPA– Roadhouse Brewing Company 7.50 BEER Sacred Brett Saison – Roadhouse Brewing Company (10oz) 8 Peroni Lager – Italy 6 TO SHARE cheese board – choice of: tallegio, parmigiano, fontina, manchego, d’affinois, alta badia 3 for 12 6 for 20 bovine & swine salumi – choice of: finocchiona, genoa salami, sorrento 8 each warm spiced nuts – mixed nuts, pumpkin seed, cinnamon, cayenne, cardamon 10 moroccan carrots – aleppo pepper, cilantro, mint, garlic 10 beets and tahina – roasted red beets, sesame, dill, mint 10 ricotta bowl – thyme, sea salt, flatbread 10 lobster leek artichoke dip – mascarpone, terragon, parmesan, flatbread 12 turkish hummus – chickpea, roasted garlic, butter, flatbread 12 wood oven flatbread – extra virgin olive oil, salt 4 SALAD endive and radicchio – fried capers and anchoives, tehina caesar dressing 12 charoset israelí - kale, apple, red onion, walnut, lemon, pomegranate 12 watercress beet – red beet, golden beet, spiced nuts, manchego 12 yellowtail –black garlic aioli, pickled mushrooms, pickled mustard seed, micro shiso 16 CRUDO scallops - micro wasabi, yuzu ponzu, fresno chili, pickled carrot 16 blue fin – kumquat, ponzu, tangerine lace 16 salmon – scallion ash, pomegranate, micro cilantro 16 octopus – sun-dried tomato olive tapenade, chive, tangerine oil 16 beef tartare – quail egg, lemon garlic oil, sautéed wild mushroom, pickled shallot, served with house made chips 22 tomato soup – san marzano tomato, olive oil 10 ENTRÉE cashew feta moussaka – eggplant, bell pepper, tomato, pumpkin seed, dried cherry 25 stuffed pheasant – fig and whiskey pears, seasonal root vegetable mash 30 braised lamb shank – pomegranate glazed colorado lamb, cipollini, persimmon 34 SWEETS ricotta cheesecake – spiced black cherries 5 each or 2 for 9 mini pot de creme – chocolate, caramel sauce, whipped cream, feuilletine flake 5 each or 2 for 9 mini tiramisu – sponge cake, espresso, mascarpone, cocoa lady finger 5 each or 2 for 9 *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness* .