RANCHER’S DELIGHT (for the table)
Pork Rillette, ½ quail with butternut squash puree & chicken roulade red wine reduction  |  18

VALLEY OSSO BUCCO
Braised Jenner Family Beef shank with mushroom risotto & blackberry demi-glace  |  26

BUTTERNUT SQUASH SPICED CAKE
with orange cream cheese frosting  |  8

PENICILLIN
SERVED ON THE ROCKS
Famous Grouse Scotch, fresh lemon juice
& ginger-honey syrup with a spritz of smokey scotch
10

BORGHETTI MARTINI
SERVED UP
A little Sambuca and a lotta coffee
shaken up into a gorgeous martini
10

GINGER BEES
SERVED UP
Laust Sparrow Gin with ginger-honey syrup & fresh lemon
11

JEFFERSON’S RESERVE BOURBON
Old Rum Cask Finish
SERVED NEAT OR ON THE ROCKS
Aroma of bananas, vanilla, and almond, leading to a palate
of salt, spiced rum, maple, and dried fruits.
The long finish leaves the taste of cereal grains
lingering on the tongue.
18

TEMPURA FRIED SHRIMP
Tempura fried shrimp (5 pieces) with spicy prickly pear dipping sauce  |  10

A PEAR TREE (NO PARTRIDGE…)
SERVED UP
Pear puree and french pear liqueur complement boulder peak vodka beautifully! | 11

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BORGHETTI MARTINI
SERVED UP
A little Sambuca and a lotta coffee shaken up into a gorgeous martini | 10


FAR EAST MARGARITA
SERVED UP
Prickly pear and Meyer Lemon juice with Arugula-infused Tequila and spicy togarashi on the rim | 10

JEFFERSON’S RESERVE BOURBON
Old Rum Cask Finish
SERVED NEAT OR ON THE ROCKS
Aroma of bananas, vanilla, and almond, leading to a palate of salt, spiced rum, maple, and dried fruits. The long finish leaves the taste of cereal grains lingering on the tongue. | 18

PATATAS BRAVAS
Fingerling potatoes tossed in spicy spanish tomato sauce with saffron aioli & chives  |  9

ITALIAN HOAGIE
Variety of sliced Italian meats layered with provolone cheese, pepperoncini and goat horn peppers; topped with shredded lettuce tossed with red wine vinegar & olive oil  |  15

GRILLED CHICKEN PENNE PASTA
Grilled chicken sautéed with goat horn peppers, arugula, anchovies, and garlic finished with sunchoke cream; topped with grated cured egg yolk & sunchoke chips  |  18

DONNEZ-MOI BUBBLES!
SERVED UP
If you are feeling festive & decadent - drink this!
St. Vivant Armagnac
Kenwood Yulupa Brut Sparkling Wine
Sugar cube
12

DOMINICANO
SERVED ON THE ROCKS
This is a rum old fashioned - be brave… it’s delicious!
Brugal Anejo
Angostura Bitters
Sugar cube and muddled fruit
11
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YELLOW JACKET
SERVED NEAT
Espolon Anejo Tequila
St. Germain Elderflower Liqueur
Yellow Chartreuse
Orange Bitters
12

ST. VIVANT ARMAGNAC  80°   |  8
SERVED NEAT
Armagnac is brandy that can only be produced
in the Armagnac region in France.
If you’ve never tried it, now is the time

BRUGAL ANEJO RUM  90°  |  8
SERVED NEAT OR ON THE ROCKS
Sparrow & Pamela agree
this is one of the best aged rums on the market

ESPOLON ANEJO TEQUILA  90°  |  9
SERVED NEAT
Tequila aged in Wild Turkey Barrels
can satisfy Tequila and Whiskey lovers

CHICKEN WINGS
6 JUMBO CHICKEN WINGS WITH KOREAN BBQ SAUCE ON BED OF SLAW  |  10

TROPICAL ITALIAN
SERRANO HAM & PINEAPPLE  |  12

BRAISED LAMB SHANK
4H BRAISED LAMB  SHANK IN PEACH JUS SERVED WITH CREAMY POLENTA & TEMPURA BRUSSELS SPROUTS  |  28

CHOCOLATE BLOOD ORANGE MARGARITA
SERVED ON THE ROCKS
Espolon Anejo Tequila
Zen de la Creme Chocolate Liqueur
Fresh Lime Juice
Blood Orange Puree
Vanilla Cinnamon Demerara Syrup
Coco Bitters
12

LIGHT AS A FEATHER
SERVED ON THE ROCKS
Carpano Antica Vermouth
Demerara Syrup
Fresh Lemon Juice
Apple Cider
Sparkling Water
10

JUICY JUICE
SERVED ON THE ROCKS
DBC Boulder Peak Vodka
Blood Orange Puree
Pomegranate Juice
10

CHERRY ROSE RICKEY
SERVED ON THE ROCKS
Rose Syrup
Cherry Puree
Lime Juice
Sparkling Water
5

CRAIGELLACHIE 13-YEAR-OLD  92°
SERVED NEAT OR ON THE ROCKS
14

Nose: Rich malt, apples dipped in honey, hay & gentle wood spices
Palate:  moderately full on your palate and continues with the orchard fruits but adds some lemon and a touch of mint
Finish: Having been bottled at 92 proof, the spiced notes are heightened and finishes on the dry side, but there's still a little sweetness left to soften the blow

LAMB BROCHETTE
Marinated Local 4H Lamb, Grilled Zucchini, Smoked Cherry Tomatoes Served with Onion Garlic Sauce Topped with A Green Olive & Mint Relish  |  13

THE WHOLE BEET
Roasted Beets, Topped with Wilted Beet Greens and Beet Stems, Drizzled with Huckleberry Vinaigrette & Served with Baked Phyllo Wrapped Goat Cheese Brie  |  13

SEARED AHI TUNA
Grilled Baby Bok Choy, Sesame Balls Filled with Red Bean Paste, Ginger Aioli, Lychee Sweet Chili Sauce & Crispy Rice Noodles  |  21

STUFFED QUAIL
Wood-Fired House-Made Sausage Stuffed Quail, Served with Butternut Squash Puree, Sautéed Spinach & Huckleberry Port Wine Reduction  |  21

COQ AU VIN
Mary’s GMO Free Chicken Braised in Red Wine Sauce with Cherry Wood Smoked Bacon, Mushrooms & Onions Served with Mashed Potatoes  |  23

ITALIAN FLOUR-LESS CHOCOLATE CAKE
Almond Based Cake Draped with A Velvety Chocolate Ganache, Served with Cranberry Port Sauce, Amaretto Whipped Cream & Candied Orange |  9

RYE & OJ
SERVED ON THE ROCKS
Old Overholt Rye
Fresh Orange Juice
Pickett’s Ginger Beer
8

CORPSE REVIVER #2
SERVED UP
DBC Laust Sparrow Gin
Lillet Blanc
Combier
Fresh Lemon Juice
Absinthe
11

FREDDIE FUDDPUCKER
SERVED ON THE ROCKS
Monte Alban Silver Tequila
Fresh Orange Juice
Galliano   
10

BOOZELESS - ZERO PROOF
ORANGE CREAM SODA
SERVED ON THE ROCKS
Blood Orange Syrup
Heavy Cream
Club Soda
5

BASIL HAYDEN’S TWO BY TWO RYE  80°
SERVED NEAT OR ON THE ROCKS
13

Nose: Smooth, medium-bodied.
Palate:  A balanced blend of sumptuous rye
and brown sweets with an ample woody accent.
Finish: A pleasant, long lingering warmth