STARTERS
19
Prawn Cocktail
red chile cocktail, radish, capers
19
16
Bison Tartar
garlic, shallots, yolk
16
21
Ranchers Meat Plate
exotic game sausages, house pickled vegetables, cured meats, fine cheese, crostini garnished with fruit and balsamic reduction
21
20
Crab Cake
grapefruit, avocado, pea tendril
20
SALADS
12
Crowne
avocado, cucumber, heirloom tomato, field greens
12
19
Auguachile
jalapeño, cilantro, green chile broth, shrimp, pickled onion
19
13
Favorite
field greens, strawberry vinaigrette, goat cheese, pinon
13
STEAKHOUSE CLASSICS
comes with an accompaniment and harvest fresh vegetables
Filet Mignon 8 Oz.
52
New York Strip 16 Oz
50
Bone-In Ribeye 18 Oz.
53
Accompaniments
garlic mashed potato, baked potato, sweet potato feature, vegetable of the day
LAND AND SEA
49
Elk Tenderloin
garlic mashed potato, citrus chard
49
51
Seared Scallops
spring pea, parmesan polenta
51
52
Pan Roasted Seabass
coconut water, jalapeño, cilantro, risotto
52
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Executive Chef- Bryan Romero
Sous Chef- Jeremy Calabaza