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
Crab Tostada 18
crab mousse, fava beans, avocado, pickled mustard seeds
CHEF'S CHEESE PLATE 14
selection of three cheeses with housemade accoutrements
GRILLED OCTOPUS 18
couscous, corn, peas, bacon, radish, lime gremolata



Soups & Salads

Local Spring Vegetable Salad 10
mixed greens, puffed quinoa, egg yolk, fennel, pomegranate, mint - yogurt vinaigrette
Butter Lettuce Salad 14
butter lettuce, shaved carrots, pickled okra, bacon chips, green goddess dressing
VAST CAESAR SALAD 10
romaine, zesty parmesan dressing, torn sourdough croutons
Spring Vegetable Oxtail Soup 10
spring vegetables, carmelized onions, cheese fritters
Elote Soup 10
creamy corn, roasted pepper relish, queso fresco, cilantro oil, paprika oil

Main Course

HARISSA BLACKENED SALMON 32
wild caught Tazmanian salmon, study of carrots, Brussels sprouts, hazelnuts, yogurt, chimichurri
Crispy Chicken Roulade 32
wild mushroom - chicken mousse, spaetzle, purple cabbage, green peas
BRAISED CUT OF THE DAY 28
Chef’s selected cut, Brussels sprouts, carrots, Vast potato, red wine sauce
Pesto Carbonara 28
pancetta, green onion pesto, peas, mushrooms, cured egg yolk, black garlic yogurt
ROASTED BEET "STEAK" 26
beet steak, Brussels sprouts, carrots, Vast potato
RACK OF LAMB 48
smoked lamb ribs & roasted loin, Brussels sprouts, carrots, Vast potato, sun dried tomato gastrique
DUCK TWO WAYS 36
pan roasted duck breast, duck confit and butternut squash risotto, pumpkin seeds, goat cheese, apple gastrique
PAN ROASTED NIMAN RANCH PORK CHOP 38
tomahawk cut porkchop, mushroom purée, cannellini cassoulet, Brussels sprouts, carrots, bacon & onion jam
Shortrib Wrapped in Caul Fat 28
spring vegetable risotto, cured egg yolk, pickled radish, black garlic compoun butter



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
Strip 65
Origin No Name Ranch | Dry Age 30 days | Ounces 12 oz
Strip (by the ounce) 9
Origin No Name Ranch | Dry Age 120 days | Ounces 1 oz
Ribeye 62
Origin Iowa Prime | Dry Age 28 days | Ounces 12 oz
Bone-in Ribeye 105
Origin No Name Ranch | Dry Age 30 days | Ounces 24 oz