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Court bouillon-poached tiger shrimp, house Stranahan’s cocktail sauce

Blackened tuna, sesame, chili drizzle, seaweed salad, wasabi cream

Lightly breaded & fried, shishito peppers, zesty garlic remoulade

Chef’s selection of three local charcuterie & three artisan cheeses cornichons, local honey, whole grain mustard, house-roasted nuts griddled country bread

Season's best wc oysters on the half-shell, house mignonette house Stranahan’s cocktail sauce, fresh lemon

Cold water lobster tail, red king crab legs, tiger shrimp, wc oysters lobster salad, crab cocktail, fresh lemon aioli, house mignonette Stranahan’s cocktail sauce

Pan-seared jumbo lump crab, cucumber & radish slaw, lemon aioli

Rich New England-style chowder, cold water lobster, river bear bacon roasted corn

Classic preparation, toasted garlic crostini, gruyère gratinée

Cut romaine hearts, shaved parmesan, torn ciabatta croutons cracked black pepper, Caesar-style dressing

Roasted red and gold beets, arugula, crumbled goat cheese balsamic vinaigrette, roasted farro, pistachios

Mixed lettuce, pulled roasted red bird chicken, grape tomatoes river bear bacon, parmesan cheese, toasted almonds, avocado ranch dressing

Fresh mozzarella, marinated tomatoes, basil, extra virgin olive oil grilled farmers bread, balsamic reduction

Iceberg lettuce, river bear bacon, blistered tomatoes, mine shaft bleu cheese red onion, house bleu cheese dressing

Wood-fired house blend, Tillamook cheddar, river bear bacon, lettuce heirloom tomato, griddled brioche bun, steak fries, dipping sauce

Potato gnocchi, roasted mushrooms, parsnips, caramelized onions carrots, spinach, brown butter

Signature cut, 8 oz

USDA Prime, 12oz

USDA Prime

Colorado, 12oz double chop

USDA Prime, 16oz

Kurobuta, 16oz

Colorado, 8oz

Red Bird Farms, Half

USDA Prime, 10oz

Five tiger shrimp

Red king crab, 16oz

Skuna Bay, 7oz

8oz, Single | Double

Grilled, 7oz

Three lump crab cakes

8oz, cold water-caught, drawn butter, fresh lemon

8oz, red king crab, drawn butter, fresh lemon

2oz, mine shaft

Classic preparation

Black truffle, lemon, shallot, toasted garlic

Traditional demi-glace, red wine reduction

Breckenridge bourbon, Colorado clove honey

Lump crabmeat, asparagus, béarnaise

Two lump crab cakes lightly breaded, pan-seared

Three tiger shrimp, grilled, butter-basted

Roasted cultivated mushrooms, shallots, fresh herbs red wine demi-glace

Cauliflower florets, toasted shallots, sweet chili drizzle

Oven-roasted Meyer lemon & garlic aioli

Idaho potatoes, Vermont butter

Twice-cooked, bacon, onions, cider glaze

Roasted shallots, garlic, parmesan cream

Hand-cut twice-cooked potato wedges, dipping sauce

XXL baking potato, chives, sour cream, butter, river bear bacon, cheese

Campanelle pasta, dg cheese sauce, river bear bacon, fresh herbs toasted breadcrumbs