Brought to you by Chef Ben Herried.
We are excited to introduce our brunch program, at Prusik Saturdays & Sunday mornings

We put a creative spin on classic brunch dishes, delivering a fresh and exciting menu that redefines your brunch experience. From innovative takes on traditional favorites, to new whimsical creations. 

 

TRAILHEAD

FOCACCIA  warm focaccia bread served with spiced tomato oil (VG) 

POACHED PEAR SALAD  arcadian greens, fall cider vinaigrette, red wine poached pears, roasted hazelnuts, pomegranate arils, chevre (N)(V)(GF) 

TRUFFLE BURRATA   local Heirloom Tomatoes, fresh burrata mozzarella, basil walnut pesto, garlic rubbed toast points, black truffle pearls (N)(V) 

OCTOPUS  red wine poached Spanish octopus, ancho chili tomato oil, chimichurri, blistered shishito peppers (GF)(S) 

CAESAR  romaine, caesar dressing, anchovies, herbed crouton crumble (S) 

ARANCINI  SCHIACCIATI   saffron risotto cakes, fontina, Sicilian sauce of plum tomatoes, capers, currants, pine nuts, & olives (N) 

ROASTED MUSHROOMS  oven roasted mushrooms, wildflower honey, thyme cream, aged balsamic (GF) 

CRAB & SHRIMP CAKES  seared crab & shrimp cakes, house pickled giardiniera, lemon caper aioli (GF)(S) 

LITTLENECK CLAMS   white wine steamed fresh clams with tarragon cream & preserved lemon, served with garlic rubbed toast points (S) 

PORK BELLY  Korean barbeque pork belly, sesame crusted jasmine rice & coconut milk cakes, pickled shaved fennel (GF)(N) 

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ASCENT

SHORT RIB RAVIOLI  hand formed marinated kalbi beef filled ravioli, doenjang smoked shoyu compound butter, roasted fall vegetables, pickled daikon, toasted sesame (S) 

CRESTE DI GALLO   bronze die pressed Creste di Gallo pasta, eggplant Caponata of roasted heirloom tomato, capers, sun-dried cherries & charred eggplant, Greek feta, basil chiffonade, toasted pine nuts (V)(N) 

LINGUINI  bronze die pressed spinach linguini, seared sea scallops, lemon fresh herb crème, crispy prosciutto (S)

AGNOLOTTI DEL PLIN    hand-formed pasta filled with maple & brandy roasted pumpkin & Asiago, toasted pepita & sage brown butter, sautéed foraged chanterelle mushrooms, roasted fall vegetables (V)(N) 

LASAGNE  fresh pasta layered with bolognese of grass fed beef,  bechamel sauce, mixed Italian cheeses  

PAPPARDELLE  bronze die pressed pappardelle pasta, bolognese of grass fed beef, sausage, pancetta, parmesan reggiano, lemon herb mascarpone   

MUSHROOM RAVIOLI   mushroom ragu filled ravioli, marsala cream, sauteed mushrooms, balsamic reduction (V)

CASARECCE   bronze die pressed casarecce pasta, slow roasted brisket with mushroom, shallot, garlic, sweet & spicy gochujang cream sauce  

MEZZALUNA   crab & shrimp filled mezzaluna pasta, romesco cream sauce, oven roasted tomatoes, crispy prosciutto, saffron sauteed prawns (N)(S) 

MACCHERONI  bronze die pressed maccheroni pasta, trinity Cajun cream sauce, sea scallops, prawns, manila clams, mussels, andouille sausage, blistered shishito peppers, crispy okra  (S) 

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SUMMIT

CHILEAN SEABASS   agave miso glazed wild sea bass fillet, jasmine rice cakes, Jimmy Nardello brandied sweet bell pepper curry, seasonal vegetables, papadam crisp (GF)(S)(N) 

TENDERLOIN   hand formed gnocchi, gorgonzola cream sauce, five peppercorn crusted center cut beef filet, port demi glace, caramelized cippolini onion, seasonal vegetables 

PORK OSSOBUCCO   slow braised chipotle Morita rubbed Snake River Farms pork shank, creamy rosemary & asiago infused polenta, roasted black grape mostarda, seasonal vegetables, saba (GF)