The chef-driven menu features the very best our region has to offer and features seasonal, sustainable products whenever possible.
Chef Jessica is always on the hunt for America’s truly great foods, such as Berkshire pork, artisanal Gorgonzola, and grass-fed beef. Her menu ranges from fun, whimsical dishes to approachable, familiar dishes. Finally, in always keeping our guest’s needs at the top of our minds, we offer healthy, creative dishes including gluten-free and vegetarian options.
APPETIZERS
Charcuterie | house made and local cured meats, imported cheeses, grilled naan, artisanal crackers, pickled vegetables, honey pot mustard, sour cherry conserva, honey 18
*Chilled Oysters | mignonette, horseradish, cocktail sauce, lemon wedge 15
*Ōra King Salmon Ceviche | baby coconut, aguachile coriander gel, coconut lime crema, yuzu chili vinaigrette, toasted hazelnut, crisped rice 17
*Grass Fed Steak Tartar | Dijon aioli, caper & cornichon relish, horseradish creme fraiche, bone marrow baguette, egg yolk, smoked truffled mushroom confit 17
Hokkaido Scallop | pork belly pastrami, celery root puree, beet gastrique, beet & pinenut relish 21
Short Rib Toast | huckleberry jam, bone marrow mascarpone cheese, truffled mushroom confit, pecorino, rustic baguette, pickled onions 19
SOUPS & SALADS
Truffled Cauliflower Bisque | butter poached lobster tail, black garlic molasses, chive puree, pomegranate coulis, truffled fingerling potato 14
Altius Caesar Salad | zaatar spiced little gem lettuce, buttermilk green goddess dressing, shaved parmesan cheese, white anchovies, brioche crouton 10
Iceberg Wedge Salad | baby iceberg, Affinee buttermilk blue cheese dressing, egg mimosa, imported marinated tomatoes, applewood smoked bacon, toasted breadcrumbs 12
Baby Kale Salad | maple mustard vinaigrette, butternut squash, roasted beets, pepita crusted black pepper goat cheese 12
ENTREES
*Chilean Seabass | creamy saffron lobster nage, vol-au-vent, roasted garlic potato puree, winter vegetables glace, beurre rouge, pommes allumette 55
Footprints Farm Magret of Duck | smoked chestnut fondue, sour cherry conserva, foie gras beignet, duck confit sweet potato casserole, brown butter pecans 59
*Heritage Breed Tomahawk Pork Chop | prickly pear mostarda, spiced candied chestnuts, Brussels sprouts, roasted garlic potato puree 51
*Ōra King Salmon | pommery mustard horseradish creme fraiche, beet & red wine risotto, broccolini, vincotto, dill & caraway spiced pistachios 42
Footprints Farm Supreme of Chicken | cider sage reduction, celery root puree, butternut squash, sage and ricotta crostata, cranberry relish, fennel sausage ragout 40
Vegan Wild Mushroom Bourginon | celeriac stone ground polenta, Burgundy wine reduction, spiced carrots, herb chimichurri 32
Allen Brothers Prime Beef | *New York Strip Steak 60 *Filet Mignon 65
potato gratin dauphinois, spiced carrots, goat cheese, chili honey, maître d’hôtel butter
Add:
dolce gorgonzola 6 | Cipollini onions 5| wild mushroom bourginon 5 | Hokkaido scallop 13
butter poached colossal crab 13 | herb chimichurri 3 | Oiishi shrimp 13
FOR THE TABLE
Duck Confit Smoked Gargenelli 16
Roasted Garlic Potato Puree 9
Brussels sprouts, roasted peppers, parmesan 12
Beet & Red Wine Risotto 12
Spiced carrots, goat cheese, chili honey 9
Pommes Frites 9
DESSERTS
Olive Oil Cake | olive oil cake, citrus curd, poached pear, honey tuile, goat cheese honey ice cream 16
Gianduja Mousse | milk chocolate custard, milk chocolate hazelnut mousse, crispy rocher, hazelnut dacquoise, vanilla ganache 16
Coconut Sticky Rice | roasted pineapple, coconut caramel, latik crumble, coconut crumble, coconut ice cream 16
House Made Ice Cream and Sorbet 9
CAVIAR
Siberian | subtle, nutty flavor with sea notes – 30g 140
Beluga Kaluga | delicate, buttery flavor with a hint of salinity and glistening finish – 30g 160
Italian Supreme Osetra White Sturgeon | smooth texture with a rich, nutty finish – 30g 180
Our menus are temporarily limited and subject to change given current circumstances. Please call the restaurant or ask your server concerning availability
*The Culinary team at Altius is pleased to offer you seasonally inspired dishes. As part of Altius’s commitment to environmental stewardship, this menu contains locally sourced, organic, or sustainable items wherever possible. All cuisine is prepared without artificial trans fat. *The consumption of raw or undercooked meat, poultry, seafood, shellfish and/or eggs may increase the risk of food borne illness. A gratuity of 20% will be added to parties of 5 or more.