STARTERS | |
POACHED PEAR AND BRIE SALAD (gf) candied walnut and almond, champagne vinaigrette | 15 |
FARM GREENS SALAD (gf/df) watermelon radish, cucumber, heirloom tomatoes, shaved carrot, lemon vinaigrette | 12 |
CAST IRON SHISHITO PEPPERS (gf/df) | 13 |
BUTTERNUT BISQUE (gf/df) coconut cream, toasted pepita | 8 |
CRISPY BRAISED PORK BELLY* (gf/df) napa cabbage kimchi, ginger, scallion, Italian salsa verde | 16 |
FRIED ZUCCHINI chili, lemon, local honey, cojita, haus-marinara | 12 |
HONEY CHIPOTLE SHRIMP (df) toasted baguette, garlic, lime, guajillo | 17 |
CHARCUTERIE cured meats & cheeses, Marcona almonds, stone fruit jam, cornichons, artisinal crackers | 28 |
MUSHROOM TOAST haus-ricotta, pecorino, roasted heirloom tomato, sourdough | 14 |
GRILLED SOURDOUGH whipped butter, maldon sea salt | 6 |
MAINS | |
COLORADO STRIPED BASS* (gf) celery root puree, frisee, bittergreen, watermelon radish, herb oil, grilled carrot, togarashi | 36 |
CURRIED VERLASSO SALMON* (gf/df) saffron rice, golden raisin, winter squash green curry, coconut | 36 |
SHRIMP AND GRITS (gf) andouille creole cream, roasted tomato | 34 |
SHORT RIB PAPPARDELLE* poblano cream, winter greens, pecorino | 44 |
BUTTERNUT STEAK (gf/df) seared butternut squash, cashew cream, quinoa herb salad, red wine reduction | 24 |
BUTCHER’S CHOICE STEAK* (gf/df) | MP |
CREEKSTONE PORK CHOP* (gf/df) apple butter, collard greens, sweet potato puree | 44 |
HERB CRUSTED RACK OF LAMB* (df) Moroccan couscous, sundried tomato, mint, carrot puree, demi | MP |
GRASS-FED CHEESEBURGER* | 19 |
HAUS ROTISSERIE | |
ORGANIC CHICKEN (gf/df) fingerling potatoes, lemon beurre blanc | 38/54 |
CRISPY PORCHETTA (gf/df) | 44 |
SIDES | |
BRAISED CRIMINI MUSHROOMS (gf/df) | 10 |
BRUSSELS SPROUTS (gf) | 8 |
CRISPY FINGERLING POTATOES | 8 |
TRUFFLE FRIES | 10 |
GRITS | 8 |
SAUCES | 3 |
RED WINE DEMI GLACE | |
LEMON BEURRE BLANC | |
HARISSA AIOLI | |
GREMOLATA | |
HORSERADISH CREAM |