Executive Chef: Benjamin Hutton
Consulting Chef: Crystal Wahpepah (Kickapoo)
marinated venison tenderloin, wood-fire grilled and served with blackberry-viola sauce (GF)
roasted green chiles, sweet corn, tepary beans, sunflower seeds, topped with Séka Hills olive oil, and served with house-made flatbread (V)
hand-harvested wild rice fritters served with pumpkin seed sauce (V,GF)
fresh local mushrooms and whipped goat cheese, served on grilled house-made flatbread (V)
tender braised bison, Oaxaca, hibiscus pan fried in fresh flour tortillas, topped with wild blueberry pico de gallo
traditional ground venison chili, Anaheim peppers, onion, garlic, and a blend of dried chiles (GF)
fresh local spring onions and potatoes finished with cream and fresh sage (GF)
strawberries, wild rice, pecans, seasonal greens, cranberries, maple-sage dressing (V,GF)
slow-braised Rancho Gordo heirloom beans, smoked turkey, aromatics, blue cornbread
quinoa, squash, cracked corn, tepary beans, seasonal berries, seasonal greens, purple onions, popped amaranth, maple chili oil (V,GF)
warm green chile, tomatillo, and pepita mole, served with fresh mushrooms, tepary beans, seasonal greens, and blue corn tortillas (V,GF)
blend of bison and beef, heirloom tomatoes, fresh seasonal greens, red onion, and garlic-sage aioli
smoked seasonal white fish, roasted sweet potatoes, refried beans, pickled red onion, jalapeno, radish, cilantro, smoked salt, pepita cream, and finished with maple chile oil (GF)
fresh frybread with pinto beans, Quapaw ground beef, seasonal greens, red onion, pickled jalapeño, cheese, served with maple chile oil and red salsa
wood-fire grilled ribeye steak, house-made tortilla, charred Anaheim pepper, red onions, pepita cream, avocado, lettuce, and heirloom tomato
roasted acorn squash stuffed with smoked turkey, wild rice, and fresh spring vegetables (GF)
served with choice of maple cream or woodland strawberry-sumac jam
Oklahoma pearl hominy with seasonal vegetables sautéed in duck fat (GF)
slow braised Rancho Gordo heirloom beans with smoked turkey and aromatics (GF)
fresh spring greens, heirloom tomatoes, red onion, radish, toasted pecans, cucumber, creamy avocado dressing (V,GF)
blend of russet and sweet potato wedges (V,GF)
Executive Chef: Benjamin Hutton
Consulting Chef: Crystal Wahpepah (Kickapoo)
marinated venison tenderloin, wood-fire grilled and served with blackberry-viola sauce (GF)
roasted green chiles, sweet corn, tepary beans, sunflower seeds, topped with Séka Hills olive oil, and served with house-made flatbread (V)
hand-harvested wild rice fritters served with pumpkin seed sauce (V,GF)
fresh local mushrooms and whipped goat cheese, served on grilled house-made flatbread (V)
tender braised bison, Oaxaca, hibiscus pan fried in fresh flour tortillas, topped with wild blueberry pico de gallo
traditional ground venison chili, Anaheim peppers, onion, garlic, and a blend of dried chiles (GF)
fresh local spring onions and potatoes finished with cream and fresh sage (GF)
strawberries, wild rice, pecans, seasonal greens, cranberries, maple-sage dressing (V,GF)
slow-braised Rancho Gordo heirloom beans, smoked turkey, aromatics, blue cornbread
quinoa, squash, cracked corn, tepary beans, seasonal berries, seasonal greens, purple onions, popped amaranth, maple chili oil (V,GF)
warm green chile, tomatillo, and pepita mole, served with fresh mushrooms, tepary beans, seasonal greens, and blue corn tortillas (V,GF)
blend of bison and beef, heirloom tomatoes, fresh seasonal greens, red onion, and garlic-sage aioli
braised rabbit, fresh seasonal turnips, carrots, local mushrooms, spring onions, and creamy rabbit velouté topped with sunchoke-and-Yukon gold mash
cornmeal-crusted catfish, spring onion-turnip slaw, blend of russet and sweet potato wedges (GF)
fresh frybread with pinto beans, Quapaw ground beef, seasonal greens, red onion, pickled jalapeño, cheese, served with maple chile oil and red salsa
chargrilled local Native-sourced 14oz Ribeye steak topped with fresh mushrooms and sunchoke mashed potatoes (GF)
roasted acorn squash stuffed with smoked turkey, wild rice, and fresh spring vegetables (GF)
served with choice of maple cream or woodland strawberry-sumac jam
slow braised Rancho Gordo heirloom beans with smoked turkey and aromatics (GF)
Oklahoma pearl hominy with seasonal vegetables sautéed in duck fat (GF)
fresh spring greens, heirloom tomatoes, red onion, radish, toasted pecans, cucumber, creamy avocado dressing (V,GF)
blend of russet and sweet potato wedges (V,GF)
Executive Chef: Benjamin Hutton
House-made duck fat biscuits with seasonal jam
roasted green chiles, sweet corn, tepary beans, sunflower seeds, topped with Séka Hills olive oil, and served with house-made flatbread (V)
hand-harvested wild rice fritters served with pumpkin seed sauce (V,GF)
fresh local mushrooms and whipped goat cheese, served on grilled house-made flatbread (V)
traditional ground venison chili, Anaheim peppers, onion, garlic, and a blend of dried chiles (GF)
fresh local spring onions and potatoes finished with cream and fresh sage (GF)
strawberries, wild rice, pecans, seasonal greens, cranberries, maple-sage dressing (V,GF)
warm masa porridge, house-made horchata, blueberry compote, fresh fruit, candied pecans (V,GF)
fresh spring greens, heirloom tomatoes, red onion, radish, toasted pecans, cucumber, creamy avocado dressing (V,GF)
blend of bison and beef, heirloom tomatoes, fresh seasonal greens, red onion, and garlic-sage aioli
warm green chile, tomatillo, and pepita mole, served with fresh mushrooms, tepary beans, seasonal greens, and blue corn tortillas (V,GF)
3 tacos loaded with braised bison short rib, potatoes, eggs, peppers, onions, and Oaxaca cheese, served with a side of house-made salsa
house-made blue cornbread French toast topped with whipped cream and macerated blueberries
two duck fat biscuits topped with house-made bison sausage gravy
brown-butter grits topped with Séka Hills hot honey-glazed shrimp, spring onions, cotija and fresh sage
wood-fire grilled skirt steak over crispy fries tossed in house made chimichurri, topped with two over easy eggs, pickled red onion, and cotija
served with choice of maple cream or woodland strawberry-sumac jam
brown butter
slow braised Rancho Gordo heirloom beans with smoked turkey and aromatics (GF)
links of bison, venison, & antelope
Entrées come with choice of side and drink
American cheese, mayo
duck fat biscuit, bison sausage gravy
1 egg cooked your way, bacon, potatoes
Executive Chef: Benjamin Hutton
Consulting Chef: Crystal Wahpepah (Kickapoo)
brown butter cornbread & candied pecan crust, vanilla-bean cheesecake, brown butter-honey drizzle (V)
rotating seasonal fruit cobbler baked fresh to order, housemade spruce gelato (V)
dark chocolate coffee mousse, spruce whipped cream, cacao nib-pecan crumble (GF,V)
Executive Chef: Benjamin Hutton
Consulting Chef: Crystal Wahpepah (Kickapoo)
St. George Green Chile Vodka, cranberry, fresh lime
St. George Terroir Gin, lemon, pineapple, sage, soda
St. George NOLA Coffee Liqueur and Vodka, simple syrup
Casamigos Reposado Tequila, fresh strawberries, grenadine, lime, agave simple syrup
Kirk & Sweeney 12-Year Rum, grapefruit, cranberry, roasted corn syrup,
Rayu Mezcal, Amargo Chili Liqueur, lime, house-roasted corn syrup
Monopolowa Vodka, Chareau Aloe Liqueur, lime, Giffard grenadine, coconut water
Citadelle Gin, lemon juice, maple syrup, fresh sage
Woodworks Bourbon, agave, Amargo Chili Liqueur
Casamigos Blanco Tequila, prickly pear, lime, agave nectar
Makers Mark Bourbon, simple syrup, Angostura bitters, orange twist, Luxardo cherry
Choice of gin or vodka, dry vermouth, finished with an olive or a lemon twist
Planteray 3 Stars White Rum, fresh mint, lime juice, sugar, soda water
Azteca Azul Plata Tequila, grapefruit soda, lime, and a pinch of sea salt
St. George California Citrus Vodka, orange juice, cranberry, fresh lime
St. George Terroir Gin, lemon, pineapple, sage, sparkling soda
sweet corn syrup, lemon juice, sage
strawberries, lime juice, agave, sprite
hibiscus tea, honey, lemon