R O C K Y M O U N T A I N S O D A C O 4Cola, Diet Cola, Birch Beer, Lemon-Lime & Ginger-A le

S P O R T E A 4 Brazilian Mate, Siberian Ginseng & Ginger

C O D A C O F F E E Brazil A fasa (Regular & Decaf ) 4

Espresso 3 /5Cappuccino/Latte 5

T E A T U L I A S U S T A I N A B L E O R G A N I C T E A S 3 Black, Ginger-Green, Rooibos Herbal or Chamomile Herbal

B H A K T I C H A I 4Regular & Decaf

LOCAL & SUSTAINABLE

Without these partners our concept would not be possible!

A N S O N M I L L S / B H A K T I C H A I

M A P L E L E A F FA R M S / S E AT T L E F I S H C O .

N O R T H E A S T S E A FO O D / T E N D E R B E L LY

C U R E O R G A N I C FA R M / S M I T H & T R U S LO W

B O U L D E R N AT U R A L FA R M S / C O DA C O F F E E

E L E VAT I O N K E TC H U P / G O L D E N O R G A N I C S

T E AT U L I A T E A S / C O LO R A D O C I D E R C O M PA N Y

R E B E L FA R M / TO N A L I ’ S M E AT S / N I M A N R A N C H

A S K US A BOU T PR I VAT E PA RT I E S!

75% O F O U R M E N U I S O R G A N I C A L L Y S O U R C E D

TENNYSON ST.BERKELEY

VITALROOTDENVER.COM

STONE FIRE SKILLETS & BOARDSG R E E N C H I L I G O A T C H E E S E C O R N B R E A D 6 Fennel-Honey Butter

S C A N D I N AV I A N D U C K M E A T B A L L S 1 3 Balsamic Onions, Lingonberry Jam, Parsnip Grits & Hemp Seeds

S P R I N G C H E E S E I N C I D E N T 1 0 Roasted Butternut Squash, Crispy Brussels Sprouts, Caramelized Apples & Zucchini Pistou

G I G A N T E B E A N H U M M U S 1 3 Roasted Carrots, Watermelon Radish, Dates, Roasted Beets, Cucumbers, Shishito Peppers, ‘Everything Bagel’ Pine Nuts & Flatbread

S M O K E D S C A L L O P S 1 5Fruitwood Smoked Bay Scallops, Chive Crème Fraîche, Grilled Lemon, House Hot Sauce & Lavash Crackers

SOUP & SALADSF R E N C H O N I O N & F E N N E L S O U P 8 Charred Vegetable Broth, Rye Crouton & Gruyere

K A L E & B R U S S E L S S P R O U T C O B B S A L A D * 1 6 . 5 Roasted Chicken, Grilled Avocado, Bacon, Egg, Quinoa, Dates, Goat Cheese & Violet Mustard Vinaigrette

R O A S T E D B U T T E R N U T S Q U A S H S A L A D 1 2 Apples, A rugula, French Feta, Pomegranate, Bhel Puri, Mint & Curried Squash Yogurt

Please noti f y you r ser ver of a ny a l lerg ies before ordering, as not a l l ing redients a re l isted. Due to t he nat u re of rest au ra nts a nd cross- cont a mination concer ns, we a re unable to g ua ra ntee a 10 0 percent a l lerg y f ree zone. However we w i l l do ou r best to accommodate you r speci f ic diet a r y needs.

*T hese items may be ser ved raw or undercooked based on you r speci f icat ion, or cont a in raw or undercooked ing redients. Consuming raw or undercooked meats, pou lt r y, sea food, shel l f ish, or eggs may increase you r r isk of foodbor ne i l lness.

SMALL PLATES & NOSHESS H I S H I T O P O P P E R S & C H E E S E C U R D S 1 1Spiced Cream Cheese, Horseradish Mustard & Blood Orange Marmalade

D R Y R U B R I B S 1 5Berkshire English Cut Pork Ribs, Carolina Gold Mustard & Apple Slaw

M A N I L A C L A M S 1 4Spicy Gose Broth, ‘Nduja Pate, Piquillo Peppers, Fingerling Potatoes, Castelvetrano Olives & Preserved Lemons

S T O U T - T E R I Y A K I D U C K W I N G S 1 3Beer Nuts, Chive & Sesame Ranch

F R E N C H F R I E S 5 Vindaloo Ketchup

P L A N T A I N S 6Cotija Cheese, Lime Yogurt & Cilantro Pesto

6 0 0° R O A S T E D M U S H R O O M S 1 2King Trumpet, Shiitake, Crimini, Brussels Sprouts, Pecorino & Apple Salsa Verde

B E E T C A R P A C C I O 1 1Compressed Celery, Blistered Shishitos, Pickled Grapes, Rye Croutons, Pistachios, Golden Beet “Yolk” & Horseradish Crème Fraîche

BURGERS & SANDWICHESA R E P A S 1 3 Queso Fresco, Plantains, Black Beans, Cilantro Pesto & Pineapple Pico

S U P E R I O R F A R M L A M B G Y R O 1 4 Cucumbers, Olives, Roasted Tomatoes, Pickled Red Onions, Pita & Creamy Feta Dressing

B R O T H E L B U R G E R * 1 7Elk, Korean BBQ, Miso Candied Bacon, Ponzu Onions, Pickled Vegetables & Pretzel Bun

B E E T & S U P E R S E E D V E G G I E B U R G E R 1 4 Havarti, Ponzu Onions, Apple-Kale Slaw, Sweet Potato Bun & Green Goddess

WA G Y U B E E F S L I D E R S * 1 5Spicy BBQ Tomato Jam, Merkts Cheddar, Butter Lettuce, Bacon & Crispy Onions

F R O N T I E R E B I S O N B U R G E R * 1 5Mushroom Duxelle, Caramelized Onions, Swiss, Poblano Peppers & Turkish Chili Aioli

C H E F/ O W N E R J U S T I N C UC C I C U L I N A R Y D I R E C T O R J E R E M Y K I T T E L S O N

ENTRÉES

S T R I P E D B A S S 2 4Red Kuri Squash Mole, Roasted Root Vegetables, Charred Onions & Apple Chimichurri

C H I C K E N & WA F F L E S 2 2Lavash-Crusted Chicken Thigh, Mashed Potato Waff le, Bacon, Apple Butter, Kale-Cabbage Slaw & Chili Honey

G R I L L E D H A N G E R S T E A K * 2 9Ancient Grain “Risotto,” Piquillo Peppers, Baby Turnip Confit, Blistered Radish, Goat Cheese, Crispy Onion Strings, Smoked Almond Gremolata & Mushroom Jus

SWEETSB U T T E R S C O T C H P U D D I N G 7 Banana Cream, Bourbon Butterscotch Sauce, Walnuts & House Nilla Wafer

C R E A M A L E S A N D W I C H 8Malted Beer Ice Cream, Chocolate Shortbread Cookie, Pomegranate & Pretzel

S M O K E D S A L T C A R A M E L 1 . 5

H O U S E C H O C O L A T E 1 . 5

FLATBREADS +$1.5 for gluten-f ree

1 M U S H R O O M & T R U F F L E D U X E L L EGoat Cheese, Red Onion & Arugula 1 4 . 5

2 S H R I M P S C A M P I Roasted Garlic & White Wine, Capers, Bitter Greens, Roasted Tomatoes, Sunf lower Seeds & Lemon Crema 1 5

3 B I E L L E S E P E P P E R O N IMozzarella, San Marzanos & Basil 1 2

+$1 for hou se made gluten-f ree bunS E R V E D W I T H F R E N C H F R I E S