아라비타

Crater Lake gin, St. Germain, Cinzano sweet vermouth, house-made orange bitters. Coupe or Rock. Salute To Life!

Crater Lake gin, Campari, sweet vermouth. Coupe or Rock

Crater Lake gin, Suze, Lillet Blanc. Coupe or Rock

Bulleit bourbon, house-spiced cinnamon-vanilla syrup, Punt e Mes sweet vermouth, Licor 43, aromatic bitters & The Original Luxardo maraschino cherry. Coupe

Bulleit bourbon, Gran Classico amaro, sweet vermouth. Coupe or Rock

Pierre Ferrand cognac, Laird's Applejack, Bonal, Amaro Nonino, Lorenzo Inga My amaro & bitters. Oak smoked old fashion glass

Boise's Revolution vodka, St. Germain 'foam,' white peach purée, basil essence & Prosecco splash. Coupe

Ransom Old Tom gin, local Ahaus honey, lemon juice & lavender bitters. Rocks

Montana's Trailhead Spirits Great North vodka, St. Germain, blackberry purée, lemon juice & mint. Coupe

El Jimador tequila, Vida mezcal, fresh ginger juice, lime, agave. Rocks

Bulleit Rye whiskey, lemon, orange, rock sugar, spiced horehound tea. Coupe or Rock

Carpano Antica Vermouth, Makers Mark, Rothman and Winter Orchard apricot liqueur, Angostura bitters, orange peel. Nick & Nora

Bulleit rye, Benedictine, Angostura bitters, hint of lemon. On The Rock

Del Maguey Vida mezcal, Bulleit bourbon, ginger-agave syrup, lemon, cinnamon, Angostura bitters. On The Rock

Maker's Mark bourbon, grapefruit, honey, lemon, IPA float. Rocks

Buffalo Trace bourbon, St. Elizabeth allspice dram, lemon, cherry, Pinot Noir float. Rocks

Bulleit bourbon, allspice dram, Gifford banana liqueur, lemon. Hot Toddy Mug

Licor 43, chilled espresso, orange bitters, fresh grated nutmeg. Enjoy on the Rocks or Neat

Prosecco, blood orange purée. Flute

Your server will inform you of our current rosé

100 points by James Suckling

Warm salted caramel sauce & toffee chocolate pretzel

Cloverleaf ricotta-mascarpone, orange

Please ask your server for the 'scoop'

Local vanilla gelato "drowned" in espresso

Choice of cured meats served with coffee aioli & crostini, jars served with crostini, cheese served with jam. Battilardo Selections: Soppressata (gluten free) +$6; Prosciutto di Parma (gluten free) +$6; Olive Tapenade (gluten free) +$6; Pickled Vegetables (gluten free) +$6; Brie +$6; Chevre (gluten free) +$6; Parmesan Gelato (gluten free) +$6; Calabrese (gluten free) +$6

Basil infused Maldon sea salt, apricot-cherry mostarda, Partanna olive oil, crostini

Basil-truffle aioli, 15 year aged balsamic, pecorino Toscano

Pork-beef blend, San Marzano tomato sauce, parmesan & Gaston's grilled bread

Arcadian mix & house-pickled vegetables, Grana Padano & herb dressing

Gem lettuce, spiced hazelnuts, macerated onions, brown butter bread crumbs, Grana Padano crisp, Tahini dressing

Apple, pistachio, dehydrated cherry, lemon, olive oil, shaved parmesan

Black truffle butter, King Trumpet mushrooms, crisped pancetta, black garlic sugo, crème fraîche

Stuffed with butter poached shrimp & fennel pollen, lobster claw, lemonfennel-thyme infused Cloverleaf cream sauce

Signature three meat bolognese, Grana Padano

Spicy pork sausage, oil cured rapini, cherry tomatoes, Grana Padano

Tajarin pasta, pancetta, local egg, garlic, Pecorino, Grana Padana, black pepper

Give us a call to find out the nightly Chef's creation

Roasted tomato demi-glace, seasonal asparagus, mashed new potatoes, saffron pickled fennel & radish

Winter squash-pancetta hash, braised Tuscan kale, fortified chicken demi-glace

Bone marrow béarnaise. Choice of two vegetable sides. Porterhouse sides: King Trumpet Mushrooms; Spiced Honey Carrots; Winter Squash & Pancetta Hash; Side Broccolini; Mashed Potatoes

Warm salted caramel sauce & toffee chocolate pretzel bark

Coffee cream, Cloverleaf whipped ricotta-mascarpone, chocolate nibs, Chambord 'soaked' berries, mint

House-made pasta with our signature bolognese. Served with a house salad, dressing of choice, locally baked bread and our vanilla budino with warm salted caramel for dessert!

Winter squash-pancetta hash, braised Tuscan kale, fortified chicken demi-glace. Served with a house salad, dressing of choice, locally baked bread and our vanilla budino with warm salted caramel for dessert!

Tagliatelle, or Pappardelle

Montana's Trailhead Spirits Great North Vodka, St. Germain, blackberry puree, lemon juice

Idaho's Grand Teton Distillery Colter's Run Bourbon Whisky, house-spiced cinnamon-vanilla syrup, Punt e Mes sweet vermouth, Licor 43, aromatic bitters

Your server will inform you of our current rosé

100 points by James Suckling

served with coffee aioli crostini

served with crostini

served with jam and crostini

Savory Pork Sausage

Aged 24 months

Air Dried Beef

Citrus, Olive Oil

Seasonal

Spreadable pork sausage

Soft, ripened cheese

Blackberry Compote

15 Year Aged Balsamic

Basil infused Maldon sea salt, apricot-cherry mostarda, olive oil, local crostini. (Root vegetable chips available as gluten free option)

Cornmeal breading, Calabrian sweet chili, garlic aioli

Basil-truffle aioli, 15 year balsamic, pecorino Toscano

Pork-beef blend, San Marzano tomato sauce, parmesan grilled bread

Preserved lemon, spring peas, white truffle butter, local pea shoots, Pecorino Romano Grana Padano

Stuffed with butter poached shrimp fennel pollen, topped with spiced poached shrimp, lemon-fennel infused Cloverleaf cream sauce

Signature beef-pork bolognese, basil, Grana Padano

Spicy pork sausage, broccolini, cherry tomatoes, Grana Padano

Bucatini, house-smoked pecorino romano, pancetta, pink peppercorn, micro-greens

Your server will inform you of Chef's creation

Arcadian mix house-pickled vegetables, Grana Padano herb dressing

Gem lettuce, macerated onions, brown butter bread crumbs, Grana Padano crisp, Tahini dressing

Apple, pistachio, dehydrated cherry, lemon, olive oil, shaved parmesan

Fennel crusted ahi, fingerling potatoes, cured local egg yolk, cannellini beans, Niçoise purée, seasonal tomatoes, gem lettuce citrus herb dressing

Roasted tomato demi-glace, seasonal asparagus, mashed new potatoes, saffron pickled fennel radish

Lemon-herb brine, artichoke purée, roasted fingerling potatoes, Piccata compound butter, tarragon pesto, fennel gremolata

Fregola sarda, fennel confit, lemon caper crème fraîche, tarragon oil

House-made pasta with our signature bolognese. Served with a house salad, dressing of choice, locally baked bread and our vanilla budino with warm salted caramel for dessert!

Winter squash-pancetta hash, braised Tuscan kale, fortified chicken demi-glace. Served with a house salad, dressing of choice, locally baked bread and our vanilla budino with warm salted caramel for dessert!

Warm salted caramel sauce toffee chocolate pretzel

Coffee cream, Cloverleaf whipped ricotta-mascarpone, chocolate nibs, Chambord 'soaked' berries, mint

Please ask your server for the 'scoop'

Local vanilla gelato "drowned" in espresso

Crater Lake gin, St. Germain, Cinzano sweet vermouth, house-made orange bitters. Coupe or Rock. Salute To Life!

Crater Lake gin, Campari, sweet vermouth. Coupe or Rock

Crater Lake gin, Suze, Lillet Blanc. Coupe or Rock

Bulleit bourbon, house-spiced cinnamon-vanilla syrup, Punt e Mes sweet vermouth, Licor 43, aromatic bitters The Original Luxardo maraschino cherry. Coupe

Bulleit bourbon, Gran Classico amaro, sweet vermouth. Coupe or Rock

Pierre Ferrand cognac, Laird's Applejack, Bonal, Amaro Nonino, Lorenzo Inga My amaro bitters. Oak smoked old fashion glass

Boise's Revolution vodka, St. Germain 'foam,' white peach purée, basil essence Prosecco splash. Coupe

Ransom Old Tom gin, local Ahaus honey, lemon juice lavender bitters. Rocks

Montana's Trailhead Spirits Great North vodka, St. Germain, blackberry purée, lemon juice mint. Coupe

El Jimador tequila, Vida mezcal, fresh ginger juice, lime, agave. Rocks

Bulleit Rye whiskey, lemon, orange, rock sugar, spiced horehound tea. Coupe or Rock

Carpano Antica Vermouth, Makers Mark, Rothman and Winter Orchard apricot liqueur, Angostura bitters, orange peel. Nick Nora

Bulleit rye, Benedictine, Angostura bitters, hint of lemon. On The Rock

Del Maguey Vida mezcal, Bulleit bourbon, ginger-agave syrup, lemon, cinnamon, Angostura bitters. On The Rock

Maker's Mark bourbon, grapefruit, honey, lemon, IPA float. Rocks

Buffalo Trace bourbon, St. Elizabeth allspice dram, lemon, cherry, Pinot Noir float. Rocks

Bulleit bourbon, allspice dram, Gifford banana liqueur, lemon. Hot Toddy Mug

Licor 43, chilled espresso, orange bitters, fresh grated nutmeg. Enjoy on the Rocks or Neat

Prosecco, blood orange purée. Flute

Your server will inform you of our current rosé

100 points by James Suckling

Warm salted caramel sauce toffee chocolate pretzel

Cloverleaf ricotta-mascarpone, orange

Please ask your server for the 'scoop'

Local vanilla gelato "drowned" in espresso

Choice of cured meats served with coffee aioli crostini, jars served with crostini, cheese served with jam. Battilardo Selections: Soppressata (gluten free) +$6; Prosciutto di Parma (gluten free) +$6; Olive Tapenade (gluten free) +$6; Pickled Vegetables (gluten free) +$6; Brie +$6; Chevre (gluten free) +$6; Parmesan Gelato (gluten free) +$6; Calabrese (gluten free) +$6

Basil infused Maldon sea salt, apricot-cherry mostarda, Partanna olive oil, crostini

Basil-truffle aioli, 15 year aged balsamic, pecorino Toscano

Pork-beef blend, San Marzano tomato sauce, parmesan Gaston's grilled bread

Arcadian mix house-pickled vegetables, Grana Padano herb dressing

Gem lettuce, spiced hazelnuts, macerated onions, brown butter bread crumbs, Grana Padano crisp, Tahini dressing

Apple, pistachio, dehydrated cherry, lemon, olive oil, shaved parmesan

Black truffle butter, King Trumpet mushrooms, crisped pancetta, black garlic sugo, crème fraîche

Stuffed with butter poached shrimp fennel pollen, lobster claw, lemonfennel-thyme infused Cloverleaf cream sauce

Signature three meat bolognese, Grana Padano

Spicy pork sausage, oil cured rapini, cherry tomatoes, Grana Padano

Tajarin pasta, pancetta, local egg, garlic, Pecorino, Grana Padana, black pepper

Give us a call to find out the nightly Chef's creation

Roasted tomato demi-glace, seasonal asparagus, mashed new potatoes, saffron pickled fennel radish

Winter squash-pancetta hash, braised Tuscan kale, fortified chicken demi-glace

Bone marrow béarnaise. Choice of two vegetable sides. Porterhouse sides: King Trumpet Mushrooms; Spiced Honey Carrots; Winter Squash Pancetta Hash; Side Broccolini; Mashed Potatoes

Warm salted caramel sauce toffee chocolate pretzel bark

Coffee cream, Cloverleaf whipped ricotta-mascarpone, chocolate nibs, Chambord 'soaked' berries, mint

House-made pasta with our signature bolognese. Served with a house salad, dressing of choice, locally baked bread and our vanilla budino with warm salted caramel for dessert!

Winter squash-pancetta hash, braised Tuscan kale, fortified chicken demi-glace. Served with a house salad, dressing of choice, locally baked bread and our vanilla budino with warm salted caramel for dessert!

Tagliatelle, or Pappardelle

Montana's Trailhead Spirits Great North Vodka, St. Germain, blackberry puree, lemon juice

Idaho's Grand Teton Distillery Colter's Run Bourbon Whisky, house-spiced cinnamon-vanilla syrup, Punt e Mes sweet vermouth, Licor 43, aromatic bitters

Your server will inform you of our current rosé

100 points by James Suckling

Your server will inform you of our current rosé

100 points by James Suckling

served with coffee aioli & crostini

served with crostini

served with jam and crostini

Savory Pork Sausage

Aged 24 months

Air Dried Beef

Citrus, Olive Oil

Seasonal

Spreadable pork sausage

Soft, ripened cheese

Blackberry Compote

15 Year Aged Balsamic

Basil infused Maldon sea salt, apricot-cherry mostarda, olive oil, local crostini. (Root vegetable chips available as gluten free option)

Cornmeal breading, Calabrian sweet chili, garlic aioli

Basil-truffle aioli, 15 year balsamic, pecorino Toscano

Pork-beef blend, San Marzano tomato sauce, parmesan & grilled bread

Preserved lemon, spring peas, white truffle butter, local pea shoots, Pecorino Romano & Grana Padano

Stuffed with butter poached shrimp & fennel pollen, topped with spiced poached shrimp, lemon-fennel infused Cloverleaf cream sauce

Signature beef-pork bolognese, basil, Grana Padano

Spicy pork sausage, broccolini, cherry tomatoes, Grana Padano

Bucatini, house-smoked pecorino romano, pancetta, pink peppercorn, micro-greens

Your server will inform you of Chef's creation

Arcadian mix & house-pickled vegetables, Grana Padano & herb dressing

Gem lettuce, macerated onions, brown butter bread crumbs, Grana Padano crisp, Tahini dressing

Apple, pistachio, dehydrated cherry, lemon, olive oil, shaved parmesan

Fennel crusted ahi, fingerling potatoes, cured local egg yolk, cannellini beans, Niçoise purée, seasonal tomatoes, gem lettuce & citrus herb dressing

Roasted tomato demi-glace, seasonal asparagus, mashed new potatoes, saffron pickled fennel & radish

Lemon-herb brine, artichoke purée, roasted fingerling potatoes, Piccata compound butter, tarragon pesto, fennel gremolata

Fregola sarda, fennel confit, lemon caper crème fraîche, tarragon oil

House-made pasta with our signature bolognese. Served with a house salad, dressing of choice, locally baked bread and our vanilla budino with warm salted caramel for dessert!

Winter squash-pancetta hash, braised Tuscan kale, fortified chicken demi-glace. Served with a house salad, dressing of choice, locally baked bread and our vanilla budino with warm salted caramel for dessert!

Warm salted caramel sauce & toffee chocolate pretzel

Coffee cream, Cloverleaf whipped ricotta-mascarpone, chocolate nibs, Chambord 'soaked' berries, mint

Please ask your server for the 'scoop'

Local vanilla gelato "drowned" in espresso

Crater Lake gin, St. Germain, Cinzano sweet vermouth, house-made orange bitters. Coupe or Rock. Salute To Life!

Crater Lake gin, Campari, sweet vermouth. Coupe or Rock

Crater Lake gin, Suze, Lillet Blanc. Coupe or Rock

Bulleit bourbon, house-spiced cinnamon-vanilla syrup, Punt e Mes sweet vermouth, Licor 43, aromatic bitters & The Original Luxardo maraschino cherry. Coupe

Bulleit bourbon, Gran Classico amaro, sweet vermouth. Coupe or Rock

Pierre Ferrand cognac, Laird's Applejack, Bonal, Amaro Nonino, Lorenzo Inga My amaro & bitters. Oak smoked old fashion glass

Boise's Revolution vodka, St. Germain 'foam,' white peach purée, basil essence & Prosecco splash. Coupe

Ransom Old Tom gin, local Ahaus honey, lemon juice & lavender bitters. Rocks

Montana's Trailhead Spirits Great North vodka, St. Germain, blackberry purée, lemon juice & mint. Coupe

El Jimador tequila, Vida mezcal, fresh ginger juice, lime, agave. Rocks

Bulleit Rye whiskey, lemon, orange, rock sugar, spiced horehound tea. Coupe or Rock

Carpano Antica Vermouth, Makers Mark, Rothman and Winter Orchard apricot liqueur, Angostura bitters, orange peel. Nick & Nora

Bulleit rye, Benedictine, Angostura bitters, hint of lemon. On The Rock

Del Maguey Vida mezcal, Bulleit bourbon, ginger-agave syrup, lemon, cinnamon, Angostura bitters. On The Rock

Maker's Mark bourbon, grapefruit, honey, lemon, IPA float. Rocks

Buffalo Trace bourbon, St. Elizabeth allspice dram, lemon, cherry, Pinot Noir float. Rocks

Bulleit bourbon, allspice dram, Gifford banana liqueur, lemon. Hot Toddy Mug

Licor 43, chilled espresso, orange bitters, fresh grated nutmeg. Enjoy on the Rocks or Neat

Prosecco, blood orange purée. Flute

Warm salted caramel sauce & toffee chocolate pretzel

Cloverleaf ricotta-mascarpone, orange

Please ask your server for the 'scoop'

Local vanilla gelato "drowned" in espresso

Choice of cured meats served with coffee aioli & crostini, jars served with crostini, cheese served with jam. Battilardo Selections: Soppressata (gluten free) +$6; Prosciutto di Parma (gluten free) +$6; Olive Tapenade (gluten free) +$6; Pickled Vegetables (gluten free) +$6; Brie +$6; Chevre (gluten free) +$6; Parmesan Gelato (gluten free) +$6; Calabrese (gluten free) +$6

Basil infused Maldon sea salt, apricot-cherry mostarda, Partanna olive oil, crostini

Basil-truffle aioli, 15 year aged balsamic, pecorino Toscano

Pork-beef blend, San Marzano tomato sauce, parmesan & Gaston's grilled bread

Arcadian mix & house-pickled vegetables, Grana Padano & herb dressing

Gem lettuce, spiced hazelnuts, macerated onions, brown butter bread crumbs, Grana Padano crisp, Tahini dressing

Apple, pistachio, dehydrated cherry, lemon, olive oil, shaved parmesan

Black truffle butter, King Trumpet mushrooms, crisped pancetta, black garlic sugo, crème fraîche

Stuffed with butter poached shrimp & fennel pollen, lobster claw, lemonfennel-thyme infused Cloverleaf cream sauce

Signature three meat bolognese, Grana Padano

Spicy pork sausage, oil cured rapini, cherry tomatoes, Grana Padano

Tajarin pasta, pancetta, local egg, garlic, Pecorino, Grana Padana, black pepper

Give us a call to find out the nightly Chef's creation

Roasted tomato demi-glace, seasonal asparagus, mashed new potatoes, saffron pickled fennel & radish

Winter squash-pancetta hash, braised Tuscan kale, fortified chicken demi-glace

Bone marrow béarnaise. Choice of two vegetable sides. Porterhouse sides: King Trumpet Mushrooms; Spiced Honey Carrots; Winter Squash & Pancetta Hash; Side Broccolini; Mashed Potatoes

Warm salted caramel sauce & toffee chocolate pretzel bark

Coffee cream, Cloverleaf whipped ricotta-mascarpone, chocolate nibs, Chambord 'soaked' berries, mint

House-made pasta with our signature bolognese. Served with a house salad, dressing of choice, locally baked bread and our vanilla budino with warm salted caramel for dessert!

Winter squash-pancetta hash, braised Tuscan kale, fortified chicken demi-glace. Served with a house salad, dressing of choice, locally baked bread and our vanilla budino with warm salted caramel for dessert!

Tagliatelle, or Pappardelle

Montana's Trailhead Spirits Great North Vodka, St. Germain, blackberry puree, lemon juice

Idaho's Grand Teton Distillery Colter's Run Bourbon Whisky, house-spiced cinnamon-vanilla syrup, Punt e Mes sweet vermouth, Licor 43, aromatic bitters