CARTA 

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TRAILHEAD

House Spring Green Salad | House Caesar Salad 

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

BURRATA  fresh burrata with house-made charcoal crackers, meyer lemon–rhubarb marmalade, shaved prosciutto 

HISPI CABBAGE  charred cabbage, miso lime butter, smoked maldon, aged balsamic (V) 

CLAMS  fresh steamed manila clams in a saffron pomodoro brodo with sherry wine & fresh herbs, toasted garlic rubbed toast points  (S)

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

ROASTED MUSHROOMS  chef’s selection of local mushrooms, wildflower honey, thyme cream, aged balsamic (GF) 

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

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

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ASCENT

All pasta is hand-crafted

STRAWBERRY CHICKEN SALAD   herbed pan-seared chicken, strawberry & petite spring greens, chèvre, toasted almonds, lemon-rosemary vinaigrette (N)(GF) 

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

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 

NETTLE MEZZALUNA   smoked black cod filled mezzaluna pasta, fresh herbs & mascarpone, vodka pomodoro cream, crispy speck, fennel pollen seared prawns & roasted baby tomatoes (S) 

RICOTTA GNOCCHI  hand-formed ricotta gnocchi with lamb ragù of pancetta & red wine, finished with warm spice, rosemary–lemon roasted butter beans, shaved parmesan & romano 

RIGATONI  bronze-die rigatoni with boscaiola sauce—local mushrooms, bolognese, ham, cream, onion, and rosemary, finished with shaved parmesan & romano 

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SUMMIT

ALASKAN HALIBUT  speck-wrapped halibut, morel & green garlic risotto, english peas, fava beans, mint, preserved lemon pistou, seasonal vegetables (S)(GF) 

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

PORK MILANESE   panko & parmesan crusted pork cutlet, shaved fennel, citrus, arugula, toasted pistachio, chili-agave, aleppo pepper  (N)