purple & golden beets, arugula, burrata, balsamic glaze, basil-chive oil, cracked pepper

Cherry peppers, chipotle and sweet chili sauce duo

With four different seasonal selections

mango mousse, basil-chive oil, blackberry tuile

Caribbean jerk sauce.

freshwater prawn, blue crab, grit cakes, creole sauce

roasted walnuts, fresh fig, local honey

chef’s selection of wild game meats, rotating cheeses, and seasonal accoutrements

house made focaccia, cucamelon, red onion, cucumber, cherry tomato

arugula, blood orange, clementine, avocado, edamame, cucumber, radicchio, blood orange vinaigrette

chopped egg, bacon, tomato, picked red onion, gorgonzola crumbles

1/2 pound blend of bison, venison, and elk. Topped with duck bacon, sharp cheddar, lettuce, tomato, and onion. Served on a brioche bun with tri-fries.

Radiatori pasta, burrata, garlic oil, freshly grated Parmesan

St. Louis style wild boar ribs, baby back pork ribs, quattro formaggi radiatori pasta, cranberry and apple slaw, pickled vegetables

langostino, freshwater prawn, bay scallops, bucatini pasta, spicy diablo sauce

lemon dill cous cous, tomato caper haricot vert

spicy smashed potatoes, elote corn salad

orzo pasta, asparagus, citrus beurre blanc

cous cous, quinoa, edamame, spinach, carrot, snap pea, radicchio slaw, tomato, pepper, onion

Served with parmesan-garlic risotto, haricot vert, roasted carrots, Chef’s signature steak sauce, chimichurri, herb infused butter

Wild mushroom risotto, roasted spiced carrots, herb infused butter

8 oz elk filet topped with blue crab stuffed freshwater prawn, parmesan-garlic risotto, asparagus, béarnaise finish

Hand cut fries with purple potatoes, sweet potatoes, and Idaho potatoes, black garlic, Parmesan

blueberry reduction, vanilla cream

layered strawberry cake, vanilla cream, fresh strawberries

Oreo cookie crust, red wine reduction, espresso chocolate sauce

chocolate-pistachio / peach-basil