Spuntino Menu

House made rosemary + olive oil focaccia & our Origin Guernsey milk ricotta

Warm house marinated Losada olives

Chefs’ selection of seasonally changing vegetable preparations

Wild-tracked Rocky Mountain elk tartare, ginger-garlic, toasted masala aioli, ajwain seed crisps

Traditional risotto balls with Hatch green chile and sharp white cheddar, cilantro-lime crema

Altius Farm greens, pancetta, roasted acorn squash, candied pecans, apple cider vinaigrette, gorgonzola dolce

Deca & Otto buffalo milk burrata, Saba, apple butter, Altius Farms greens, sliced apples, pinenuts

Jumbo lump crab salad, preserved lemon, Thai basil, roasted butternut squash, crispy potato cake, chile oil

Handmade potato dumplings, toasted cashews, Indian-spiced tomato sauce, cilantro & red onion

Hand cut ribbon pasta with El Regalo Ranch goat ragu, aged Pecorino

Handmade pasta filled with ricotta & sweet potato puree, Elevation guanciale, Altius Farm kale, jus

Hand rolled strand pasta, S. Indian spice-preserved garlic, Corto olive oil, 63° egg, garlic breadcrumbs

Our daily pasta special

Yogurt & spice marinated cauliflower, aloo tikki, pakora fried red onions, coconut peanut chutney, mint-cilantro oil

Cook’s Venture 1⁄2 ‘brick’ chicken, chestnut risotto, roasted Hazel Dell mushrooms, Madeira jus

Seared diver scallops*, beluga lentils, River Bear bacon, cauliflower puree, orange agrodolce

Anjou pear-olive oil cake, buttermilk crème anglaise

Guittard chocolate ganache truffle infused with amaro

Scoop of house made gelato with a double shot espresso pour over