This season’s menu.

People and food are connected to seasons. And each season brings something new to life. Our menu changes with the rhythms of the year to ensure that we can make everything from scratch and to put the bounty of every season on display.

Scroll Trees


Rougie Farms Seared Foie Gras

brioche | pear chutney | pickled rhubarb | vanilla bean | foie jus


Montana Wagyu Beef Tartare (df)

smoked ikura | huckleberry | farm egg | ponzu | morel aioli | potato chips


Sourdough for Two

cultured morel butter | chicken liver mousse


Wok Fried Brussels and Shishito Peppers (v, gf)

fennel pollen gastrique | pickled mustard seeds | parsnip velouté | toasted almonds | chili oil


Bitterroot Brie Cheese Board

flathead cherry coulis | chocolate ganache | pickled rhubarb | roasted pistachios | housemade crackers


Amaltheia Farm Goat Cheese Board

figs | local honey | apple mostarda | roasted almonds | housemade crackers



Grilled Radicchio (v, gf)

shaved fennel | toasted pine nuts | grape salsa | figs | orange segments | green goddess dressing


Roasted Beets (v, gf)

apple | ballpark-style walnuts | local feta | medjool dates | sherry vinaigrette


Winter Squash Soup

roasted apple | gochujang peanut brittle | shishito peppers | black garlic



Ginger Glazed Black Cod

prawns | sticky rice | baby broccoli | sabayon | cucumber | chive oil


Montana Beef Tenderloin

roasted jarrahdale pumpkin | pommes mousseline | black garlic | mushrooms | jus


Pan Seared Pheasant Breast

wild mushroom agnolotti | chanterelles | roasted cauliflower | parmesan foam | fried sage


Gnocchi and Morels (v)

charred brussels sprouts | roasted pumpkin | smoked eggplant velouté | stewed peppers | chimichurri


Split charge

Split the protein but get your own set of sides!


Farm to Market Pork Loin Chop

roasted sweet potatoes | parmesan polenta cake | black garlic miso glaze | fried potato glass



Desserts vary. We will tell you all about them when you come!

Five Course Tasting Menu - $110 (vegetarian option available)


smoked trout mousse | pickled morels | figs | candied lemon zest


red kuri squash soup | shishito pepper | compressed apple | gochujang peanut brittle | black garlic


agnolotti | chanterelles | smoked parsnip | parmesan foam | fried sage


Montana Wagyu New York steak | jarrahdale pumpkin | pommes mousseline | chimichurri | jus


churros | spruce tip ice cream | huckleberry coulis | pine nut brittle

Meet our vendors.

Partners, allies, trusted friends. These are the people who make this food experience possible. Masters of the land and their trade, their vision for what will be helps craft our seasonal menu and lays a roadmap for quality and excellence.