Menu
In-Room Dining
Breakfast | 7-10:30AM
Brunch | 7AM – 2PM Saturday & Sunday
Lunch | 11:30AM – 3PM
Dinner | 4-9PM
Libations | 7AM – 10PM
Kids’ Menu
Breakfast | 7-10:30AM
Lunch | 11:30AM – 3PM
Dinner | 4-9PM
Graze
- pistachio salsa, point reyes blue cheese, sweet herbs, arbequina olive oil
- 30
- guanciale, sottocenere, coriander, lime, summer truffle
- 28
- mignonette, lemon, house hot sauce
- mkt
Greens
- miso caesar dressing, garlic brioche croutons, aged parmesan
- 18
- shaved radishes, pecorino cheese, lemon-dijon vinaigrette
16
add chicken | 14
add trout | 12
add steak | 18
add tofu | 10
Potage
- local seasonal vegetables, ricotta cavatelli, basil
- 22
- heirloom cucumber, whipped avocado, preserved chili oil, garlic chips
- 16
- fried hen of the woods mushrooms, bok choy, red chili tare, roasted pork tonkatsu broth
- 24
Tartines
- d.o.p provolone, house giardiniera, hot peppers, onion, semolina roll
- 26
- heirloom tomatoes, marinated cucumbers, lemon caper aioli, roasted garlic focaccia
- 26
- slow roasted ham, heirloom tomato, buffalo mozzarella, arugula pesto, red wine dressing, ciabatta bread
- 22
- marinated cucumbers and tomatoes, organic lettuces, tzatziki sauce, whole wheat pita
- 25
- orchard mesa heirloom tomatoes, high desert butterhead, benton's bacon, poppy seed mayonnaise, sourdough bread
- 24
- two 4 oz smashed patties, caramelized red onions, beefsteak tomato, bibb lettuce, special sauce, american cheese
25
make it beyond meat and/or lettuce wrapped
add heritage bacon | 4
add organic egg | 3
avocado | 3
Power Bowls
- marinated yellowfin tuna, shiitakes, bonito-rosemary aioli, crunchy pumpkin seeds
- 34
- fried eggplant, cherry tomato, cabbage, pickled okra, miso-yuzu aioli
- 22
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.