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 | artisanal cured meats, imported cheeses, grilled naan, house made crackers, pickled vegetables, honeycup mustard, sour cherry conserva, local honey 20
*Chilled Oysters | apple rosé mignonette, horseradish, cocktail sauce, lemon wedge 15
Bone Marrow | wild Burgundy snails, ramp salsa verde, garlic herb focaccia, tempura morel 19
*Grass Fed Steak Tartare | brown butter brioche crostini, truffled Dijon aioli, pickled onions & cornichons, crisp capers, sous vide egg yolk sauce, wild mushrooms 18
*Heron Point Crab Toast | wild caught colossal crab, grilled artichoke cream cheese, basil aioli, rustic baguette, petite herbs 25
Spicy Ōra King Salmon Crispy Rice | mala spiced-crispy sushi rice, jalapeno, sriracha yuzu aioli 18
SOUPS & SALADS
Lobster Bisque | sherry cream, Maine lobster herb bouchée 18
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
Spring Pineapple Salad | frisee & arugula lettuce blend, goat cheese, tarragon compressed pineapples, shaved fennel & red onion, Marcona almonds, yuzu citrus vinaigrette 15
ENTREES
*Chilean Seabass | saffron citrus nage, rock shrimp risotto, cured bottarga, fennel & hen of the woods fricassee 64
Australian Lamb Shank | French onion braised lamb, creamy gruyere polenta, broccolini, crisp tempura onion rings 59
*Heritage Breed Tomahawk Pork Chop | orange fennel mostarda, Marcona almonds, French green beans, bacon lemon marmalade, truffled gouda purple potato puree, maître d’hôtel butter 58
*Ōra King Salmon | honey urfa pepper glaze, Meyer lemon, asparagus, blue crab mascarpone risotto, champagne shitake mushrooms, rhubarb strawberry butter 48
Footprints Farm Chicken Supreme | Parmesan brodo, crispy prosciutto, creamy lemon vegetable melange cous cous, charred spring onion salsa verde creme fraiche 46
Cavatelli Pasta | Fun-gal Farms mushroom mélange, truffled porcini fondue, toasted panko, whipped ricotta, shaved black truffle 42
Black Angus Beef | *New York Strip Steak 65 *Filet Mignon 70
truffled purple potato puree, baby carrots, herb garlic labneh, 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
French Green Beans, Bacon Lemon Marmalade 9
Rock Shrimp Risotto 14
Baby Carrots, Herb Garlic Lebneh, Crisp Shallots 12
Pommes Frites 9
DESSERTS
Pucker Up | vanilla bean yogurt mousse, lemon marmalade, lemon curd, Breton cookie, yuzu sorbet, meringue, lemon basil sauce 16
Carrot Cake | carrot cake, cream cheese mousse, spiced carrot pudding, carrot diplomat, candied carrot, caramelized walnut 16
Silken S’more | pliable chocolate ganache, graham cracker crumble, dark chocolate cremeaux, toasted Italian meringue, graham sable, toasted marshmallow ice cream, crisp meringue 16
Crème Brulee | vanilla creme brulee, whipped creme fraiche 16
House Made Ice Cream and Sorbet | 11
CAVIAR
Golden Osetra | firm pearls with a stunning green golden color, nutty flavor, bright notes and buttery finish – 28g 250
Ossetra | firm pearls with a gentle pop, robust nutty flavor & buttery finish, color ranging from light to dark brown, a lustrous delight – 28g 180
Kaluga Hybrid | a blend of Kaluga & Amur sturgeon, large pearls, hints of fruit on the palate, and a nice pop finish – 28g – 160
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.
