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 | 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 Tartare | 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 20
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
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 allumettes 55
Grass Fed Rack of Lamb | fava bean puree, smoked tomato jam, Parmesan fondue, French green beans, lamb jus lie, pistachio gremolata 60
*Heritage Breed Tomahawk Pork Chop | fennel & orange mostarda, marcona almonds, crispy Brussels sprouts, roasted garlic potato puree, maître d’hôtel butter 51
*Ōra King Salmon | Pommery mustard horseradish creme fraiche, beet & red wine risotto, French green beans, vincotto, dill & caraway spiced pistachios 46
Footprints Farm Supreme of Chicken | cider sage reduction, celery root puree, butternut squash, sage and ricotta crostata, cranberry relish, fennel sausage ragout 44
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
roasted garlic potato puree, 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
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, caramel blood orange, lemon curd, honey tuile, whipped creme fraiche 16
Gianduja Mousse | milk chocolate custard, milk chocolate hazelnut mousse, crispy rocher, hazelnut dacquoise, vanilla ganache 16
Creme Brulee | vanilla creme brulee, whipped creme fraiche 16
Petit Four Board | macron, eclair, madeline 16
House Made Ice Cream and Sorbet | 11
CAVIAR
Siberian | medium dark pearl, crisp nutty flavor, creamy texture – 30g 140
Beluga Kaluga | dark amber pearls, sustainable hybrid of shrenki & huso, douricus smooth nutty flavor – 30g 160
Sasanian Royal Osetra| large firm and succulent pearl, delicate pop – 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.