Timber Room

flipside farms winter greens, aged tofu, cashew, pea shoot

rainbow springs trout, meyer lemon, dandelion green, olive, trout roe

cured egg, lemon relish, caviar, potato chip

winter yellowtail

field to plate farms cabbage, celery root, burnt onion, az citrus kumquat

colorado farro, mushroom, watercress

miso parsnip, foie gras, soy bourbon

peanut butter, butter cookie, sherry vinegar

castelvetrano, herbs, citrus, olive oil

summer truffle, olive oil, flaky sea salt

champagne mignonette, sorrel, amaranth

caviar, potato tuile, summer truffle | fried oyster, pickled mustard seed | crispy iberico ham, foie gras

salted butter, radish top pesto

za'atar, sumac, yogurt

choice of whole wheat pita, herbed lavash, housemade potato chips

golden blini, deviled egg, cream, chives, shallots

raw market crudite, smoked trout, heirloom lettuces, green garlic

ratatouille, espelette pepper

house made chutney, local honeycomb

guanciale, sottocenere, coriander, lime, summer truffle

watermelon aguachile, basil, soy vinaigrette

oyster aioli, nasturtium tostada, petite herb salad

red onion jam, chanterelle, toasted sourdough

seared golden potatoes, charred spring onions, creamy spinach

marinated cucumbers and onions, crushed dill potatoes, huckleberries, brown butter

paella’ of summer vegetables, bombarice, pimenton sauce

roasted fricassee of asparagus morel mushrooms, black truffle brioche stuffing, potato purée, sauce bianco

fairy tale eggplant, heirloom tomatoes, black olive sauce

charred jimmy nardello peppers, preserved spring onion, red wine anchovy butter, watercress salad

mushroom and prosciutto ham wrapped, golden potato purée, sauce périgueux

local stonefruit, vanilla bean, chamomile

strawberry compote, bourbon whipped cream

our favorite locally sourced flavors

flipside farms winter greens, aged tofu, cashew, pea shoot

rainbow springs trout, meyer lemon, dandelion green, olive, trout roe

cured egg, lemon relish, caviar, potato chip

winter yellowtail

field to plate farms cabbage, celery root, burnt onion, az citrus kumquat

colorado farro, mushroom, watercress

miso parsnip, foie gras, soy bourbon

peanut butter, butter cookie, sherry vinegar

East | west traditional mignonette, hot sauce and lemon .

Moroccan spices, lemon preserves, mediterranean extra virgin select olives

Vadouvan spice, flaky sea salt

Black truffle chèvre dip

Texas tarragon dressing, preserved lemon, baguette

Duck fat tots, deviled egg cream, chives, shallots

Hooks 7yr | pasteurized cows milk | aged 7 years | wisconsin

Diver scallops, mezcal, winter radishes, nasturtium

Pine mushrooms, black onion emulsion, spruce oil

Preserved hotchkiss grapes, ennis hazelnuts, brioche

Black truffle and comté stuffed

Delicata squash, black trumpet mushrooms, sage, parmesan sauce

Warm apple and celery salad, pickled mustard seed, natural jus

Quince, chestnuts and brussels sprouts, cognac lobster nage

Mushroom and prosciutto ham wrapped, golden potato puree, sauce perigueux, *please allow 45 minutes for preparation

Chestnut ganache, crème fraîche, meringue

Caramelized cocoa nibs, bourbon gelée

Poached pear, quince ice

castelvetrano, herbs, citrus, olive oil

summer truffle, olive oil, flaky sea salt

champagne mignonette, sorrel, amaranth

caviar, potato tuile, summer truffle | fried oyster, pickled mustard seed | crispy iberico ham, foie gras

salted butter, radish top pesto

za'atar, sumac, yogurt

choice of whole wheat pita, herbed lavash, housemade potato chips

golden blini, deviled egg, cream, chives, shallots

raw market crudite, smoked trout, heirloom lettuces, green garlic

ratatouille, espelette pepper

house made chutney, local honeycomb

guanciale, sottocenere, coriander, lime, summer truffle

watermelon aguachile, basil, soy vinaigrette

oyster aioli, nasturtium tostada, petite herb salad

red onion jam, chanterelle, toasted sourdough

seared golden potatoes, charred spring onions, creamy spinach

marinated cucumbers and onions, crushed dill potatoes, huckleberries, brown butter

paella’ of summer vegetables, bombarice, pimenton sauce

roasted fricassee of asparagus morel mushrooms, black truffle brioche stuffing, potato purée, sauce bianco

fairy tale eggplant, heirloom tomatoes, black olive sauce

charred jimmy nardello peppers, preserved spring onion, red wine anchovy butter, watercress salad

mushroom and prosciutto ham wrapped, golden potato purée, sauce périgueux

local stonefruit, vanilla bean, chamomile

strawberry compote, bourbon whipped cream

our favorite locally sourced flavors