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 20
*Chilled Oysters | orange & pomegranate mignonette, horseradish, cocktail sauce, lemon wedge 15
French Onion Short Rib Toast | braised short rib, coffee ancho glaze, caramelized onions, cambozole cheese, onion consomme, pickled fresno peppers 19
*Grass Fed Steak Tartare | brown butter brioche crostini, truffled Dijon aioli, pickled onions & cornichons, crisp capers, sous vide egg yolk sauce, chanterelle 18
*Heron Point Crab Toast | wild caught colossal crab, grilled artichoke cream cheese, basil aioli, rustic baguette, petite herbs 25
Maine Lobster Ricotta Gnocchi | brown butter sage cream, butternut squash, crisp Brussels sprouts 23
SOUPS & SALADS
She Crab Bisque | butter poached colossal crab, uni butter brioche, bottarga snow 20
Altius Caesar Salad | zaatar spiced little gem lettuce, buttermilk green goddess dressing, shaved parmesan cheese, white anchovies, brioche crouton 14
Iceberg Wedge Salad | baby iceberg, Affinee buttermilk blue cheese dressing, egg mimosa, imported marinated tomatoes, Applewood smoked bacon, toasted breadcrumbs 14
Winter Salad | baby arugula, pomegranate vinaigrette, winter citrus, shaved fennel, goat cheese, toasted pine nuts 15
ENTREES
*Chilean Seabass | Sicilian pistachio hollandaise, vermouth butter & leek confit, Yukon gold, cauliflower purée, duxelles puff pastry, winter citrus pesto, cremini mushrooms 64
Barolo Braised Lamb Shank | demi-glace, porcini parmesan risotto, harissa glazed baby carrots, Italian salsa verde 60
*Heritage Breed Tomahawk Pork Chop | orange fennel mostarda, marcona almonds, Brussels sprouts, bacon, Calabrian chili jam, truffled gouda purple potato puree, maître d’hôtel butter 58
*Ōra King Salmon | chili lobster butter, miso ramen noodles, crispy hen of the woods mushrooms, wasabi crème fraiche, nori 48
Footprints Farm Chicken Supreme | bacon cheddar pierogies, smoked gouda fondue, crisp Brussels sprouts, maple chili Calvados gastrique 46
Vegan Wild Mushroom Papillote | Fun-gal Farms mushrooms, stone ground polenta, baby carrots, herb chimichurri 32
Black Angus Beef | *New York Strip Steak 65 *Filet Mignon 70
truffled purple potato puree, baby carrots, herb garlic lebneh, crisp shallots, maître d’hôtel butter
Add:
dolce gorgonzola 6 | horseradish creme 3 | caramelized onions 5 | wild mushrooms 5 |
herb chimichurri 3 | butter poached colossal crab 14 | Oishii shrimp 14
Our entrée sharing fee is $15
FOR THE TABLE
Truffled Gouda Purple Potato Puree 9
Brussels Sprouts, Bacon & Calabrian Chili Jam 9
Porcini Parmesan Risotto 14
Baby Carrots, Herb Garlic Lebneh, Crisp Shallots 12
Pommes Frites 9
DESSERTS
Tropical Pavlova | crisp meringue, tropical fruit salad, coconut sorbet, guava hibiscus & kiwi gels, passionfrut ‘caviar’ 16
Reaching Green | matcha sponge cake, Riesling poached Asian pear, sesame brittle, yuzu cremeux, cardamom creme fraiche ice cream 16
Black Forest | rich chocolate cake, vanilla bean whipped ganache, sour cherry compote, luxardo cherry gel, chocolate shards 16
Coffee Break | coffee and roasted white chocolate mousse, espresso caramel ganache, speculaas cookie, coffee gel, milk foam, coffee ice cream 16
Crème Brulee | vanilla creme brulee, whipped creme fraiche 16
House Made Ice Cream and Sorbet | 11
CAVIAR
Siberian Royal | dark grey to light brown pearls, firm texture, full flavored with slight iodine elements, aromatic notes of oyster, nori seaweed, honey, & oyster – 28g 140
Oscietra | brown & warm amber pearls, velvety texture, complex & persistent character, aromatic notes of hazelnut, butter, & sea urchin – 28g 180
Beluga Hybrid | pearl grey to dark grey pearls, silky texture, rare & regal character, aromatic notes of walnut, hazelnut, & butter – 28g 220
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 reservations made for five or more guests.