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
cappicola, Olli salamini, spanish chorizo, Fra’mani 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, oven roasted tomatoes, shaved parmesan
11

WARM BACON GREENS
poached apple, hard boiled egg, blue cheese crumbles
10

OVEN ROASTED BEETS
young spinach, basilamico, burrata, pistachios, crostini
13

2SOUTH HOUSE GREENS
salad
4

 

SMALL PLATES

GARLIC CURRY FRIED CHICKPEAS
3

ORGANIC KALE CHIPS
Lemon Aioli
5

HOUSE MADE FRIES
(100% safflower oil)
4

DEVILED EGGS
lobster, tarragon, caperberries
7

GRILLED LAOSH
housemade goat cheese ricotta, oven-dried tomatoes, basil pesto, balsamic vinegar, evoo
11

ARANCINI
4 cheeses, tomato basil crudo
8

ROASTED BONE MARROW “BORDELAISE”
pickled mushrooms + warm baguette + red wine demi-glace (allow 12 minutes)
12

TUSCAN FLATBREAD
tallegio, crimini mushrooms, roasted garlic, white truffle basil oil, baby spinach
11

BLACKENED CHICKEN FLATBREAD
cayenne mascarpone, holy trinity, andouille, bel paese
12

 

 

BIG PLATES

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

CHICKEN + DUMPLINGS
quail stock, mirepoix, pumpkin dumplings, hard egg
15

PIG BELLY
creamy polenta, young spinach, apple demi-glace
16

HANGER TIPS
8oz pan seared, pommes puree, tobacco onions, red wine demi-glace
28

SPICY SEAFOOD CREOLE
monk fish, crustacean du jour, Key West shrimp, holy trinity + fennel tomato broth, saffron rice
24

 

ALA CARTE SIDES

ROASTED ORGANIC CARROTS
tri-color carrots, butter + herbs
5

BROCCOLINI
evoo, garlic, crushed red pepper, parmesan
6

 

SWEETS

GERMAN CHOCOLATE
flourless chocolate cake, coconut marshmallow, German frost sauce, + chocolate sauce
7

FRENCH VANILLA CREME BRULEE
6

GLÜWEIN POACHED APPLE
creme anglaise, G/F crumb topping
6


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.