Dinner Menu

Seating from 5-10 p.m., Monday-Thursday 
and 5-10:30 p.m., Friday-Saturday

Because we're a scratch kitchen, we can accommodate any dietary restrictions.
Just let your server know, and we'll modify our ingredients as needed.



First Course

SEARED GULF SHRIMP 16
sweet potato polenta, smoked paprika butter
CHARCUTERIE BOARD 18
assortment of house-cured & smoked meats with housemade accoutrements
ROASTED BONE MARROW 18
grilled sourdough, Chef's selected accompaniments
BRAISED NO NAME RANCH SHORTRIB EMPANADAS 18
apples, blue cheese potato puree, pickled mustard seeds, pickled onions, pine nuts, arugula
CHEF'S CHEESE PLATE 14
selection of three cheeses with housemade accoutrements
GRILLED OCTOPUS 18
couscous, corn, peas, bacon, radish



Soups & Salads

Roasted Beet Salad 14
arugula, carrots, grilled orange vinaigrette, Marcona almonds, goat cheese mousse
Roasted Sweet Potato Soup 10
bacon onion jam, chives, paprika
VAST CAESAR SALAD 10
romaine, zesty parmesan dressing, torn sourdough croutons
Roasted Pepper Bisque 10
crostini, goat cheese, chives
Tasso Ham & Candied Fig Salad 14
baby kale, smoked onion vinaigrette, parmesan, balsamic caramel, heirloom tomato, pistachio

Main Course

HARISSA BLACKENED SALMON 32
sustainable Scottish salmon, study of carrots, asparagus, hazelnuts, yogurt, chimichurri
Oklahoma Free Range Chicken 32
potato salad, corn succotash, lemon-thyme pan sauce
BRAISED CUT OF THE DAY 28
Chef ’s selected cut, Brussels sprouts, carrots, Vast potato, red wine sauce, gremolata
Porchetta Apple Carbonara 28
caramelized onions, arugula, five minute egg, red pepper flake
"Chicken Fried" Cauliflower 26
seasonal vegetable, house fries, corn black pepper gravy
RACK OF LAMB 48
pan seared rack of lamb, Brussels sprouts, carrots, Vast potato, sun dried tomato reduction
Maple Glazed Duck 36
sweet potato puree, duck confit cornbread, Swiss chard, toasted pecans
Grilled Tomahawk PORK CHOP 38
sweet & sour onions, peppers, carrot ginger puree, 3 step pork belly, puffed wild rice
Braised Shortrib 28
mushroom risotto, Swiss chard, brie, toasted pine nuts



Steaks

Filet 42
Origin Iowa | Dry Age 0 days | Ounces 6 oz
Filet 52
Origin Iowa | Dry Age 0 days | Ounces 8 oz
Strip 58
Origin Iowa Prime | Dry Age 28 days | Ounces 12 oz
Bone-in Strip 70
Origin Cargill Ranch Prime | Dry Age 0 days | Ounces 14 oz
Bone-in Filet 75
Origin No Name Ranch | Dry Age 0 days | Ounces 10 oz
Ribeye 82
Origin Iowa Prime | Dry Age 28 days | Ounces 16 oz
Bone-in Ribeye 105
Origin No Name Ranch | Dry Age 30 days | Ounces 24 oz