Brought to you by the same Chef as Larch & Prusik. We are excited to introduce our brunch program, our latest venture nestled within the same space as Prusik.

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) 

WINTER SALAD   tender greens, red wine poached pears, toasted pepitas, dried cranberries, ricotta salata, shaved dark chocolate (GF)(V)(N)

CAESER  romaine, caesar dressing, anchovies, herbed crouton crumble 

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

BRUSSEL SPROUTS   brussel sprouts with crispy prosciutto, pomegranate gastrique, gorgonzola cream sauce  (GF)  

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, lemon caper aioli (GF) 

CROSTINI  toasted crostini, house-made bacon jam, gorgonzola dolce, pomegranate gastrique  

IBERIAN STEAMED CLAMS   manila clams, Spanish chorizo, sherry, fresh herbs, lime, toast points  

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ASCENT

CAMPANELLE   bronze die extruded campanelle pasta with woodsman style boscaiola sauce, ham, sauteed seasonal mushrooms, crispy shallots, pecorino romano  

LASAGNE   fresh pasta layered with wild boar ragu, bechamel sauce, mixed Italian cheeses  

CANNELLONI ESTIVA   fresh pasta sheets filled with chicken, gorgonzola, spinach, roasted baby tomatoes, sauteed garlic scapes, served with a gorgonzola cream sauce 

PUMPKIN RAVIOLI  brandied pumpkin & fontina ravioli, pecan sage brown butter, sauteed local mushrooms  (N)

BIGOLI  bronze die extruded bigoli pasta, shoyu peanut sauce, sauteed vegetables, cucumber spirals (VG)(N) 

PAPPARADELLE  bronze die pressed pappardelle pasta, ragu of pasture raised bison, sausage, pancetta, parmesan reggiano, lemon herb ricotta  

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

MACCHERONI  bronze die pressed maccheroni pasta, trinity Cajun cream sauce, sea scallops, prawns, manila clams, Penn Cove mussels, andouille sausage, blistered shishito peppers  

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) 

LINGUINI  bronze die pressed spinach linguini, seared sea scallops, lemon fresh herb crème, prosciutto

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SUMMIT

PORCHETTA  sausage & fennel stuffed duroc pork shoulder, roasted red pepper polenta, apricot demi-glace, seasonal vegetables (GF) 

WILD ALASKAN COD  rock shrimp stuffed maple miso glazed Ling cod, saffron risotto & seasonal vegetables (GF) 

ELK TENDERLOIN  pan seared elk tenderloin medallions, root vegetable puree, foraged huckleberry demi glace, seasonal vegetables (GF)

TENDERLOIN   hand formed gnocchi, gorgonzola cream sauce, espresso rubbed prime center cut beef tenderloin, port demi glace, caramelized cippolini onion, seasonal vegetables