October 3-6

DISTILLERS CHARCUTERIE & CHEESE BOARD
Selection of meats & cheeses with pickled vegetables & spreads; served with warm baguette  |  18

CRISPY FRIED BRUSSELS SPROUTS 
With lemon-herb aioli  |  7

GERMAN WOOD-FIRED PRETZEL 
With smoked sriracha gouda cheese dipping sauce   |  10

WOOD-FIRED ROASTED CHICKEN
½ chicken with rosemary plum glace, pickled fennel, baby kale salad & pecan rice  |  18
- Wine Pairing:  Imagery Pinot Noir (California) 5.5/11/34

ROASTED LEG OF LAMB
With apple mint chutney, mashed yam, sautéed green beans tossed wild mushrooms & almonds  |  21
- Wine Pairing: Ruta 22 Malbec (Argentina) 4/8/25

BUTTERNUT SQUASH STUFFED RAVIOLI
With a brown butter & sage sauce  |  16
Chicken +3
Shrimp +4
Steelhead +4

- Wine Pairing: Murietta’s Well “The Whip” White Blend (Livermore) 5.5/11/34

WOOD-FIRED PEAR & HAZELNUT TART
With house-made wild Candy Cap mushroom ice cream  |  9

PEARAMOUNT  |  11
SERVED ON THE ROCKS
Take a sensory journey with initial aromas of Sambuca, leading you to luscious pear, vanilla (DBC Boulder Peak Vodka) & honey. You will fall in love!

TOKI JAPANESE WHISKEY 86°  |  9
SERVED UP OR ON THE ROCKS
Medium-bodied. Grain-forward, with a honeyed sweetness.. Vanilla, coconut and a ghostly oakiness.​

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