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 | artisinal cured meats, imported cheeses, grilled naan, house made crackers, pickled vegetables, honeycup mustard, sour cherry conserva, local honey 18
*Chilled Oysters | bloody mary mignonette, horseradish, cocktail sauce, lemon wedge 15
*Ōra King Salmon Ceviche | passionfruit marinade, aguachile gel, lime Bermuda onion, marcona almond, plantain chip, dragon fruit 17
*Grass Fed Steak Tartare | pommes frites, baby greens, Dijon aioli, smoked tomato jam, caper & cornichon relish, egg yolk 17
*Heron Point Crab Toast | wild caught colossal crab, grilled artichoke cream cheese, basil aioli, rustic baguette, petite herbs 25
Footprint Farms Duck Confit Bao Bun | Korean BBQ, Asian pickle, herb salad, nuoc cham aioli 19
SOUPS & SALADS
English Pea Bisque | peekytoe crab, bacon lardons, chili crisp, toasted brioche croutons, lemon labneh 18
Altius Caesar Salad | zaatar spiced little gem lettuce, buttermilk green goddess dressing, shaved parmesan cheese, white anchovies, brioche crouton 12
Iceberg Wedge Salad | baby iceberg, Affinee buttermilk blue cheese dressing, egg mimosa, imported marinated tomatoes, applewood smoked bacon, toasted breadcrumbs 12
Altius Crudite | seasonal local vegetables, whipped Mediterranean tahini feta dip, zaatar spice, organic extra virgin olive oil 14
ENTREES
*Wild Alaskan Halibut | English pea mascarpone cappelletti, brown butter sunchoke, fava bean emulsion, lemon Parmesan cream, sweety drop peppers 55
*Footprints Farm Duck Breast | spring onion puree, duck confit croquette, spring vegetable melange, blackberry balsamic gastrique 59
*Heritage Breed Tomahawk Pork Chop | fennel & orange mostarda, marcona almonds, asparagus, bacon marmalade, onion straws, truffled gouda purple potato puree, maître d’hôtel butter 51
*Ōra King Salmon | carrot lemongrass broth, smoked mussels, coconut risotto, asparagus, marcona almond gremolata 46
Footprints Farm Supreme of Chicken | arugula pesto orzo, wild mushrooms, crisp prosciutto, whipped burrata, pomodoro, tomato conserva 44
Vegan Wild Mushroom Papillote | stone ground polenta, spring vegetable melange, herb chimichurri 32
Allen Brothers Prime Beef | *New York Strip Steak 60 *Filet Mignon 65
truffled gouda purple potato puree, baby carrots, ricotta salata, spring onion pesto, maître d’hôtel butter
Add:
dolce gorgonzola 6 | cippolini agrodolce 5| wild mushrooms 5
butter poached colossal crab 13 | herb chimichurri 3 | Oishii shrimp 13
Our entrée sharing fee is $15
FOR THE TABLE
Truffled Gouda Purple Potato Puree 9
Asparagus, bacon marmalade, onion straws 12
Spring Risotto 12
Baby carrots, ricotta salata, spring onion pesto 9
Pommes Frites 9
DESSERTS
Big Macaron | raspberry macaron, lemon Bavarian, fresh raspberry, lemon curd, lavender meringue, raspberry powder 16
Chocolate Pistachio Napolean | milk chocolate cremeux, pistachio cream, caramelized puff pastry, fresh raspberry, candied pistachio 16
Crème Brulee | vanilla creme brulee, whipped creme fraiche 16
Petit Four Board | macron, éclair, madeline 16
House Made Ice Cream and Sorbet | 11
CAVIAR
Siberian | medium dark pearls, unique sweetness, robust flavor of the sea – 30g 140
Kaluga Hybrid | dark amber pearls, sustainable hybrid of Shrenki & Huso Dauricus, smooth nutty finish – 30g 160
Royal Osetra| large, firm & succulent pearls, 30% salinity, quality color, a true malossol – 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.