Repeal

Baby red oak lettuce with carrot-ginger vinaigrette, miso-glazed celery root, sesame seed, scallion, and creamy cilantro tofu. Fresh, bright, and plant-based. (G)

Warm baked hummus with sourdough pita, salsa macha, black ant "caviar," and green garlic oil. Deeply savory with subtle heat.

Juniper-cured rainbow trout with leek mousse, Castelvetrano olive tapenade, pickled shiitake, and lemon crisp. Bright, briny, and elegant.

Charred flowering kale with red currant emulsion, candied bacon, pickled shallot, goji berry, and walnut. Sweet, savory, and crisp. (G)

Grilled Belgian endive with maple bourbon dressing, Fior d'Arancia blue cheese, Asian pear, blood orange, brioche croutons, and Umpqua lambcetta. Sweet, savory, and complex.

Grilled octopus with squid ink gnocchi, cipollini onions, orange peel, herbed breadcrumbs, and saffron beurre blanc. Tender, aromatic, and refined.

Warm grilled olives, almonds, and dates with mushroom sofrito, prosciutto di San Daniele, and Aleppo honey wine vinegar. Savory-sweet and snackable. (G)

Grilled lamb chop with Marcona almond romesco, mint chile chutney, crème fraîche, and onion ash. Bold, herbaceous, and indulgent. (G)

Coconut-milk–marinated lion's mane mushroom, deep-fried and finished with honey habanero barbecue, cashew coconut butter, sesame crisp, pickled radish, and candied soybeans. Crispy, spicy, and plant-forward. (V)

Crispy porcini arancini with Humboldt Fog Mornay, red currant ketchup, and truffle mayo. Rich, earthy, and shareable.

Cardamom-spiced ahi tuna with guajillo vinaigrette, cauliflower purée, pickled maitake mushrooms, and fried parsley. Light, warm-spiced, and balanced. (G)

Thinly sliced venison with bacon mayo, pickled black currants, cured egg yolk, fleur de sel, and gremolata. Rich, delicate, and savory. (G)

Bison ribeye cooked medium rare, served with a loaded Yukon Gold potato, glace de viande, huckleberry preserves, bourbon tallow, and crisp potato gaufrette. Rich, bold, and distinctly Western.

Slow-cooked chicken leg confit with Anasazi beans, guajillo chile butter, blue Hopi polenta, dandelion greens, and fennel pollen farm cheese. Comforting, savory, and gently spiced. (G)

Dry-cured hen of the woods mushroom with butternut squash soubise, wild rice, black fig gastrique, crispy kale chicharrón, and mushroom demi-glace. Earthy, complex, and fully satisfying. (GV)

Braised Lan-Roc osso buco with red mole, Gold Creek smoked cheddar barlotto, grilled summer squash, watermelon radish, and citrus crème fraîche. Deeply savory with balanced acidity.

House hand made pasta, with selection of seasonal ingredients.

Ritual chocolate ganache tart with huckleberry glaze and basil chantilly cream. Deep chocolate with bright herbal notes.

Frozen fig soufflé with balsamic reduction, candied walnut, and delicate sugar work. Light, elegant, and refreshing. (G)

Silky goat cheese budino finished with blood orange honey and crisp cat's tongue cookie. Creamy, lightly sweet, and balanced.