Menu
Black Iron Kitchen and Bar
Open daily for breakfast, lunch and dinner
Breakfast | 7:30-11AM
Lunch | 11:30AM – 3PM
Dinner | 5-9PM
Bar last call | 10PM
Covered, heated outdoor dining
For the Table
- sheep’s milk ricotta, lavender, honeycomb, lavosh
- 23 | S, G, D, E
- green chili, cheddar, served with lavender honey butter
- 21 | G, D
- grain mustard aioli, capers, quail egg, gaufrette potato
- 40 | E
- gochujang, sesame seeds, scallions
- 28 | S, G
- daily chef’s selection, pickles, preserves
- 41 | N, D
Greens
- grana padano, garlic crouton, caesar dressing
- 21 | G, D, F, E
- baby beets, san juan honeycomb, labneh, red watercress, sorrel, pistachio crumble, huckleberry vinaigrette
- 22 | N, D
- burrata, local tomatoes, palisade peach, endive, house-made focaccia, yellow tomato vinaigrette
- 26 | G, D
- seasonal lettuces, carrots, radish, candied hazelnuts, citrus vinaigrette
- 21 | N
Flatbreads
- foraged mushrooms, goat cheese, charred leeks, summer truffle
- 31 | D, G
- soppressata, sheep’s milk ricotta, spicy mountain wildflower honey
- 31 | D, G
Spoonful
- cucumber, mint, aleppo pepper, smoked rainbow trout
- 22 | F
- heirloom corn, pimentón de la vera, romano beans
- 21 | V
- macos chili, seasonal vegetables, elk, fremont beans, crema, cotija, avocado
- 26
High Country
- two 4 oz smashed patties, caramelized red onion, beefsteak tomato, baby iceberg, special sauce, american cheese, brioche bun
28 | D, G, E
make it impossible meat and/or lettuce wrapped
add summer truffle | 15
add foie gras | 30
- succotash, fava beans, red pepper, corn, corn emulsion
- 36
- frisée, radish, carrots, red watercress, spruce tip aioli
- 26 | E
- sautéed leeks, peas, ramps, tender potato, topped with salmon roe
- 38 | D, F
- 10 oz wagyu beef, duck fat pavé, romano bean, red wine reduction
- 66 | D
- flour tortilla, duck confit, morita, berries, chili, pickled onion, cucumber, cilantro
- 28 | G
- sunchoke, braised rabbit, ramp emulsion, grana padano
- 32 | D
Big Boards
- meyer lemon, elote corn, cotija cheese, chili, runner beans
- 120 | D
- charred leeks, cauliflower, tarragon lamb jus
- 165
- huckleberry jus, purple potatoes, seasonal vegetables
- 185
- beef jus, mashed potatoes, seasonal vegetables
- 275 | D
- chimichurri, roasted potatoes, seasonal vegetables
- 250
D: Contains dairy | G: Contains gluten | N: Contains nuts | F: Contains fish | SF: Soy-free | V: Vegetarian | S: Contains sesame | E: Contains eggs | 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.
