Menu


"People who love to eat are always the best people." - Julia Child

STARTERS

 

FROMAGE
gorgonzola, pitig gouda, reny picot brie, chevre + white truffle honey

CHARCUTERIE
picante cappicola, crispy serrano ham, spanish chorizo, grilled mortadella

all fromage + charcuterie boards are served with fig jam, dried fruits and nuts.

select three items from above $15
select five items from above $20

 

SWISS ONION
soup
cup 4 | bowl 6

CHEFS CHOICE
soup
cup 4 | bowl 6


ROMAINE
salad, creamy caesar, croutons, sun-dried tomatoes, shaved parmesan
11

GRILLED QUAIL
tuscan white bean salad, arugula, westside vinaigrette
15

BALSAMIC HERBED BEETS
salad greens, burrata, crostini
13

2SOUTH HOUSE GREENS
salad
4

 

SMALL PLATES

GARLIC CURRY FRIED CHICKPEAS
4

KALE CHIPS
Lemon Aioli
4

HOUSE MADE FRIES
4

GREEN EGGS + HAM
deviled eggs, crispy ham
7

POTTED MASCARPONE + ARUGULA PESTO
wood fired flatbread
8

ARANCINI
4 cheeses, tomato basil crud
8

DUCK RAGOUT
Madeira demi-glace, san marzano tomatoes, cremini mushrooms, cipollini onions, savory herbed bread pudding
12

2SOUTH SAUSAGE
pork, tomato + parmesan, fontina dijon spread, balsamic basil marinated peppers + onions, crostini
10

 

WOOD FIRED PIZZAS

(all pizzas hand stretched to order, thank you for your patience) 

HARVEST VEG
grilled butternut squash, roasted garlic, sundried tomatoes, blue cheese cream, crispy sage
14

HAM + CHEESE
serrano bits, almond + pine nut relish, arugula, burrata
15

CAESAR SALAD
garlic, extra virgin olive oil, cracked black pepper, shaved parmesan
13

3 B's
Basil, Bel Paese, Beefsteak Tomatoes
14

ADD
Bacon, Sausage, or dates to any pizza
6

 

BIG PLATES

GRILLED COLORADO ANGUS BURGER
sharp cheddar, sauteèd onions, lettuce + tomato, buttered challah bun
single 9  |  double 14

PIG BELLY
creamy polenta, apple + sage demi-glace
15

ROASTED BONE MARROW “BORDELAISE”
chimichurri + warm baguette (allow 12 minutes)
12

BUTCHER’S STEAK
8 oz, house french fries, arugula, side of port wine demi glace + sauce bernaise
28

SEAFOOD CIOPPINO
wild caught Ecuador Split Tail Bass, parmesan baked crab, lobster meat, baby octopus + fennel broth, bruschetta
27

 

SWEETS

CHOCOLATE PEANUT BUTTER GATEAU
flourless chocolate cake, peanut butter mousse, spicy peanut brittle + chocolate ganache
7

THE TRIO
ginger moscato mousse, Ami’s mother’s carrot cake + maple walnuts
6

FRENCH VANILLA CREME BRULEE
6

ALMOND, FIG + ORANGE BISCOTTI
3


Executive Chef preparations from James Davis

We embrace a seasonal, local-farm & market driven menu that is constantly evolving. We do our best to keep online menus updated.