SHARED STARTERS

ROCK SHRIMP AND CORN FRITTERS 14.00
SPICY TARTAR SAUCE

“BAJA” FISH TACOS 14.00
SIX MINI TACOS OF SEARED HALIBUT, SERRANO SLAW & CORN TORTILLAS

BRANDING IRON OF SWEET ONION RINGS 10.00
SNAKE RIVER LAGER BATTER WITH TWO DIPPING SAUCES

WOOD-FIRED PIZZA OF “WYOMATOES” 18.00
FRESH MOZZARELLA, ARUGULA, THYME AND GARLIC OIL

“STEAK TARTARE” PIZZA 19.00
PRIME NEW YORK STEAK WITH GARLIC AIOLI, CAPERS, PARSLEY AND RED ONION





FIRST COURSES

WHITE GAZPACHO 9.00
AVOCADO, TOMATO AND PEEKYTOE CRAB

CAESAR SALAD 9.00
CRUSHED GARLIC CROUTONS AND PARMIGIANO-REGGIANO

CHOPPED SALAD 10.00
ITALIAN SALAMI, MANCHEGO, WHITE ANCHOVIES, SUMMER VEGETABLES,
CRISP LETTUCE & RED WINE VINAIGRETTE

WEDGE OF CRISP ICEBERG 9.00
APPLEWOOD-SMOKED BACON, CUCUMBER, TOMATO & BLUE CHEESE DRESSING

THE SRG POTATO PANCAKE 13.00
STONINGTON MAINE SMOKED SALMON, SOUR CREAM & SHALLOTS

SASHIMI OF HAWAIIAN KAMPACHI 16.00
AVOCADO, RUBY GRAPEFRUIT AND NAPA VALLEY OLIVE OIL

SPAGHETTINI PASTA & SUMMER VEGETABLES 9.00
TOMATOES, BASIL, GARLIC AND FARMERS CHEESE

BUFFALO CARPACCIO 10.00
ARUGULA, SHAVED RED ONION AND TOASTED PUMPKIN SEEDS

VEAL SWEETBREADS 13.00
WILD ARUGULA SALAD WITH CAPERS & WALNUTS, BROWN BUTTER VINAIGRETTE