January 23-26

APPETIZER
GARLIC CHEESY BREAD KNOTS
Pizza dough stuffed with garlic & cheese served with pesto & marinara dipping sauce  |  14

ENTREES
ALASKAN HALIBUT
Pan-seared with blood orange & fennel salad, creamy avocado risotto   |  29

- Wine Pairing: Outlot Sauvignon Blanc (Sonoma) 3.5/7/22

WOOD-FIRED ROASTED CHICKEN 
One-half chicken with caramelized spruce tip pear marmalade, sautéed pancetta & broccolini with kabocha squash   |  18

- Wine Pairing: Imagery Pinot Noir (Clarksburg) 5.5/11/34

PORK TOMAHAWK
Fried crispy,  bourbon cherries & served with Yukon mashed potatoes  |  21

- Wine Pairing: Quady North Cabernet Franc (Oregon) 7.5/15/46

CLAM LINGUINE
Clams sautéed with cherry tomatoes, garlic & herbs tossed with linguine in a white wine butter sauce   |  18

- Wine Pairing: Kenwood Yulupa Brut Sparkling Wine 2.5/5/18

DESSERT
WOOD-OVEN ROASTED STUFFED APPLE 
Rosemary vanilla ice cream & salted caramel sauce   |  9

COCKTAIL
VESPER OF THE VALLEY  |  13
SERVED UP 
DBC Laust Sparrow Gin, DBC Boulder Peak Vodka & Lillet Blanc (shaken, not stirred) – exactly what Mr Bond drinks every time he visits Denny Bar ;))

WHISKEY OF THE WEEK
​NIKKA COFFEY GRAIN JAPANESE WHISK 90º |  17
SERVED UP OR ON THE ROCKS
Nose: Sweeter and fruity with oodles of sweet spice, mango, papaya, and orange peel.
Palate: Toffee popcorn, with heady citrus and tropical fruit. Quite a mouthful.
Finish: Not especially long lasting; rich oak and marmalade notes dominate.

11-3 pm

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​HAM BENEDICT
Thinly sliced smoked ham, poached eggs, hollandaise, on toasted English muffins with herb-roasted fingerlings  |  14
  
FRENCH TOAST + BERRY PRESERVES
With organic maple syrup & chantilly cream  | 12

VEGETABLE SCRAMBLE
Three-egg scramble, over sweet potato and fresh vegetable hash & topped with arugula salad  |  13

STEAK & EGGS
With fingerling potatoes  |  16

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