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Roasted Asparagus
Garlic aioli, toasted truffle baguette, sunny side up egg, Ouray
- Oven/Fire roasted, charred asparagus served over a truffle salted
- baguette with shaved Ouray cheese (similar to a Pecorino/Romano—grainy nutty
- cheese)
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Roasted bone marrow
Crispy guanciale with parsley and onion marmalade
- Veal bones, cut length-wise,
- oven roasted and filled with crispy gaucaelle (unsmoked Italian bacon prepared
- with pig’s jowl or cheeks/guania: Italian for cheek) and a sweet onion
- marmalade. Served on top of toasted bread
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Mortadella sausage
Sweet and hot peppers
- Mortadella (lean,
- heat-cured pork (fat back) sausage made in house with pistachio nuts
- throughout) served with hand-made pimento (Italian cherry peppers) seasoned
- with cinnamon and allspice
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Pickled local vegetables
SEASONAL—pickled in mustard, all spice and coriander spices, Bay Leaves
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Crispy oyster sandwiches. Soft brioche, remoulade, bacon
Soft brioche, remoulade, bacon
- Varied combination of in house
- oysters fried with cornmeal and seasoned (garlic powder, chili powder, onion
- powder) flour. Served with a soft brioche bun, smoked paprika remoulade, bacon
- topped with garlic aioli celery and pickles
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Smoked paprika Remoulade
Celery Root, Cappers, Siracha Cili, Garlic, Pickles
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Cold smoked tomato soup
Crispy fennel and bacon
- Oven smoked tomato gazpacho
- made with day old bread crumbs, sherry, tabasco sauce and Worcestershire sauce
- topped with diced fennel and bacon (can omit)
- Can be Vegan not Glutten Free
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Saxelby’s Cheese plate
- Served with honeycomb, fig
- jam, roasted nuts, or pickled carrots
- Pawlette (Vermont)—sheep/cow
- blend, semi soft cheese from Vermont. Similar to a young gruyere/muenster
- Cremont (Vermont)—sheep/cow
- blend, young soft and aged in straw from Vermont. Mild and ashy.
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