Starters
- THE ‘GRAND’ TOWER | 160
- Maine Lobster Tail, Jumbo Shrimp, Oysters, Tuna Tartare, Champagne Mignonette, Cocktail Sauce, Crispy Wonton
- 6 WEST COAST OYSTERS | 27
- Pomegranate Peppercorn Mignonette, Horseradish, Lemon
- JUMBO SHRIMP COCKTAIL | 30
- Atomic Cocktail, Fresh Horseradish, Yuzu
- HAMACHI CRUDO | 24
- Leche De Tigre, Chili, Onions, Cilantro, Sweet Potato
- WAGYU BEEF TARTARE | 25
- Truffled Egg Yolk, Radish, Pickled Mustard Seeds, Herbed Potato Chips
- FETTUCCINE | 26
- Braised Truffle Short Rib, Confit Tomatoes, Basil, Pecorino
- FOIE GRAS | 26
- Thyme Biscuit, Cherry Marmalade, Pistachio, Guanaja Sauce
- TAMARIND GLAZED PORK BELLY | 25
- Compressed Watermelon, Mint, Feta, Thai Chili Vinaigrette, Roasted Peanuts
Salad & Soup
- WB CAESAR | 18
- Romaine Hearts, Kale, Parmesan, Spanish Anchovy, Focaccia, Caesar Dressing
- HEIRLOOM TOMATO SALAD | 22
- Mascarpone, Vibrant Greens, Pistachio Dacquoise, Humboldt Fog, Honey Comb, Chimichurri Vinaigrette
- THE WEDGE | 17
- Boar Bacon, Cured Tomato, Scallion, Blue Cheese, Green Goddess Dressing
- MANGO & RICOTTA SALAD | 20
- Frisee, Vegan "Ricotta", Candied Coconut, Grapefruit Vinaigrette
- ASPARAGUS SOUP | 18
- Cured Egg Yolk, Mascarpone, Marcona Almonds
Seasonal Composed
- SEABASS | 42
- Roasted Maitakes, Mushroom Butter, Sugar Snap Pea and Squash Salad
- IDAHO TROUT ALMONDINE | 40
- Almond Butter, Haricot Verts, Crispy Potatoes, Brown Butter, Preserved Lemon
- RABBIT AU VIN | 38
- Confit Rabbit Leg, Celery, Bacon, Onion, Carrots, Potatoes, Au Vin Sauce
- PORCINI RUBBED VENISON | 55
- Fried Green Tomatoes, English Peas, Potatoes, Huckleberry Relish
- DIVER SCALLOPS | 45
- Crispy Pork Belly, Sweet Corn Puree, Cucumber, Pickled Jalapeno, Cippolini, Pomelos
- SPRING ONIONS SUCCOTASH | 35
- Heirloom Beans, Cauliflower Cream, Asparagus, Cherry Tomato, Mushrooms
Steaks And Chops
- PRAIRIE HARVEST SOUTH DAKOTA BEEF & GAME
- 7 oz. Bison Tenderloin | 55
- 12 oz. Rocky Mountain Elk Chop | 68
- 16 oz. Smoked "Heluka" Pork Chop | 48
- SNAKE RIVER FARMS, ID
- 8 oz. Wagyu Flat Iron Steak | 53
- 10 oz. Wagyu New York Strip | 95
- 16 oz. Wagyu New York Strip | 155
- DOUBLE 'R' RANCH, WA
- 6 oz. Corn Fed Beef Tenderloin | 49
- 8 oz. Corn Fed Beef Tenderloin | 54
- PARTY SIZED
- 32 oz. Dry Aged Bone-In Wagyu Ribeye | 160
- 40 oz. Wagyu Beef T-Bone Steak | 200
- Crispy Skin Whole Smoked Guinea Hen | 98
Dry-Aged
- PRAIRIE HARVEST SOUTH DAKOTA BEEF & GAME
- 16 oz. Dry Aged Piedmontese Beef Ribeye | 72
- 16 oz. Dry Aged Bone-In Bison New York Steak | 78
- Dry Aged Colorado Double Cut Lamb Rack | 67
- JAPANESE A5 MIYAZAKI WAGYU
- NY Strip Loin | 30 per ounce (3oz minimum)
Sauces
- Choice Of:
- Brandy Peppercorn
- Huckleberry Steak Sauce
- Bearnaise
- Horseradish Cream
- Mint Chimichurri
Top It
- Choice Of:
- 8 oz. Butter Poached Lobster Tail | 65
- Black Truffle Bone Marrow Butter | 9
- Seared Foie Gras | 22
- Smoked Blue Cheese & Caramelized Onion | 8
On The Side
- TRUFFLE MAC & CHEESE | 15
- Add Lobster | 28 Add Thick-Cut Bacon | 8
- IDAHO TWICE BAKED POTATO | 15
- Bacon, Chives, Fontina Cheese
- GOLDEN POTATO PUREE | 13
- Double Sour Cream
- ASPARAGUS | 15
- Egg, Bearnaise, Cracked Black Pepper
- ROASTED CORN | 15
- Lime Crema, Tajin, Cotija, Crispy Pork Skin
- SMOKED BROCCOLINI | 15
- Orange Thyme Yogurt, Plum Gastrique
- PARMESAN HERB HAND CUT FRIES | 13
- Truffle Aioli
- FORAGED ROASTED MUSHROOMS | 22
- Wyoming Whiskey, Rosemary
Desserts
- SIGNATURE S’MORES | 29
- Housemade Graham Cracker, Vanilla Bean Marshmallow, 66% Caraibe Chocolate, 40% Jivara, 35% Dulcey Caramelized White Chocolate
- RUM SYRUP CAKE | 14
- Strawberry Compote, Passionfruit Cheesecake, Caramel Mousse
- CHOCOLATE VELVET CREMEUX | 14
- Whipped Vanilla Bean Panna Cotta, Raspberry Rose Gelee, Pistachio Tuile
- KEY LIME SOUFFLE | 16
- Graham Cracker Creme Anglaise, Toasted Meringue Ice Cream
- COWBOY COOKIE | 15
- Vanilla Ice Cream