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 | preserved lemon mignonette, horseradish, cocktail sauce, lemon wedge 15
*Ōra King Salmon Ceviche | sweet chili pineapple glaze, cilantro creme fraiche, red cabbage kimchi, smoked salmon roe, pineapple chip 17
*Grass Fed Steak Tartare | baguette crostini, black garlic aioli, pickled mustard seed, 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
House Made Meatballs | grass fed beef and Footprints Farm pork, fior di latte, marinara, basil essence, Parmigiano Reggiano, toasted breadcrumbs 18
SOUPS & SALADS
Truffled Potato Leek Bisque | butter poached lobster, smoked gouda, bacon powder, truffle potato chip, chive oil 19
Altius Caesar Salad | zaatar spiced little gem lettuce, buttermilk green goddess dressing, shaved parmesan cheese, white anchovies, brioche crouton 13
Iceberg Wedge Salad | baby iceberg, Affinee buttermilk blue cheese dressing, egg mimosa, imported marinated tomatoes, applewood smoked bacon, toasted breadcrumbs 13
Poached Pear Salad | maple apple cider vinaigrette, baby kale, arugula, goat cheese, black pepper toasted walnuts, port wine reduction 14
ENTREES
*Chilean Seabass | jumbo lump crab, artichoke confit savory crepe, fricassee of Chanterelle mushroom and Brussels sprouts, caviar & leek fondue 59
*Colorado Braised Lamb Shank | au poivre, cognac cream, black garlic Dijon potato puree, broccolini, rosemary breadcrumbs 61
*Heritage Breed Tomahawk Pork Chop | orange fennel mostarda, marcona almonds, cranberry balsamic glazed Brussels sprouts, Parmesan cheese, truffled Yukon Gold potato puree, maître d’hôtel butter 51
*Ōra King Salmon | lemon horseradish hollandaise, fresh herb citrus risotto, brown butter hazelnut sunchokes 46
Footprints Farm “40 Clove” Chicken Supreme | crispy garlic fingerling potatoes, French green beans, sunchoke puree, black garlic chili honey glaze 44
Vegan Wild Mushroom Papillote | stone ground polenta, baby carrots, herb chimichurri 32
Allen Brothers Prime Beef | *New York Strip Steak 60 *Filet Mignon 65
truffled Yukon Gold potato puree, baby carrots, tahini dip, zaatar spice, maître d’hôtel butter
Add:
dolce gorgonzola 6 | cippolini agrodolce 5| wild mushrooms 5
butter poached colossal crab 14 | herb chimichurri 3 | Oishii shrimp 14
Our entrée sharing fee is $15
FOR THE TABLE
Truffled Gouda Yukon Gold Potato Puree 9
Cranberry Balsamic Glazed Brussels Sprouts, Parmesan Cheese 12
Fresh Herb Citrus Risotto 12
Baby Carrots, Tahini Dip, Zaatar Spice 9
Pommes Frites 9
DESSERTS
Banana & Caramel | banana crémeux, whipped dulcey ganache, bavarian cream, caramelized banana, 5 spice cookie, chocolate hazelnut crunch 16
Oranges & Cream | citrus crème Chiboust, blood orange, sable breton, Grand Marnier ice cream, blood orange caramel, vanilla citrus tuille 16
Chocolate Medley | malted chocolate mousse, chocolate sable cookie, roasted white chocolate crémeux, chocolate air, chocolate sauce, vanilla chantilly 16
Crème Brulee | vanilla creme brulee, whipped creme fraiche 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.