Prusik will offer a whimsical and creative culinary experience, different from Larch's Italian cuisine. The menu will feature unique and imaginative dishes that go beyond traditional offerings. Prusik is not just about cocktails; it is a destination for families and individuals alike. Come enjoy our relaxed yet upscale environment for locals, visitors, and families to unwind and indulge in exceptional cuisine and cocktails.

TRAILHEAD

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

SPRING GREEN SALAD   balsamic rhubarb vinaigrette, ricotta salata, strawberries, pomegranate,  marcona almonds 

CAESER  romaine, caesar dressing, anchovies, herbed crouton crumble 

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

CARROTS  roasted tahini carrots, cucumber tzatziki  (V) (GF)  

ARANCINI  SCHIACCIATI   spring garlic risotto cakes, fontina, vodka cream sauce 

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

CRAB & SHRIMP CAKES  seared crab & shrimp cakes, lemon caper aioli (GF) 

SEACUTERIE  seared scallops, crab rillettes, boquerones, smoked oysters, house pickles, house spelt crackers 

TERRA CHARCUTERIE  rotational selection of cured meats & cheeses, pate grand mere, pickled farm fresh egg, house spelt crackers, marcona almonds  

BREADS & SPREADS   assortment of freshly baked Olive Tree Leavenworth breads, pesto compound butter, uzu orange marmalade, olive tapenade 

CLAMS   coconut curry & ginger steamed Manila clams, baguette 

BURRATA TARTUFO    black truffle pearls, balsamic reduction, citrus vinaigrette, arugula 

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ASCENT

AGNOLOTTI  spring pea tarragon nettle filled hand formed agnolotti pasta, smoked honey ham, French peas, roasted baby tomatoes, basil cream sauce  

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

PAPPARADELLE  bronze die pressed pappardelle pasta, wild boar ragu, sausage, pancetta, parmesan reggiano, lemon herb ricotta 

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

CACIO Y PEPE  bronze die extruded macheroni, pecorino romano, cracked black peppercorn  (V) 

BUCATINI CARBONARA bronze die extruded bucatini, guanciale, olive oil poached farm fresh egg yolk, asparagus tips, pecorino romano 

CASARECE  slow roasted brisket with mushroom, shallot, garlic, sweet & spicy gochujang cream sauce 

CAPONATA agrodolce ratatouille of eggplant, tomato & caper, bronze die extruded orechietta pasta, Greek feta cheese, basil chiffonade  (V) 

BOTTARGA    French Bottarga Mullet Roe, bronze die extruded spaghetti, citrus, chives, toasted breadcrumbs  

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

KING SALMON  almond crusted Big Glory Bay king salmon, English pea risotto, white balsamic macerated strawberries, saffron Meyer lemon beurre blanc (N) 

PORK OSSOBUCCO   braised Snake River Farms pork shank, creamy polenta, asparagus, apple mostarda  (GF) 

RIBEYE  16 oz hand cut prime ribeye, rosemary roasted garlic & parmesan mashed potatoes, demi glace, spring asparagus  (GF) 

TENDERLOIN  7 oz espresso rubbed prime center cut beef tenderloin, port demi glace, caramelized cippolini onion, hand formed gnocchi, gorgonzola cream sauce  

NEW YORK WAGYU  14 oz black garlic bone marrow compound butter, scarpinocce hand formed gorgonzola dolce filled pasta, aged balsamic reduction, spring asparagus  

ADDITIONS

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CAVIAR  Siberian Sturgeon, 1 ounce, accompaniments    | BLACK WINTER TRUFFLE  5 grams freshly shaved