Tamarack Menu

TO START 

FRESH BREAD  /6pp
backcountry cultured butter | flake salt    

LAMB TU EN PRESS   /29
confit leg of lamb
| chicory | anchovy & caper vinaigrette | red wine jus 

OYSTERS ON THE HALF SHELL  /6 per
mignonette | cocktail sauce | lemon 
   

BEETROOT CARPACCIO  /24
salt-baked beets | raspberry truffle vinaigrette | toasted hazelnuts | wild arugula |goats cheese

SEARED SCALLOPS  /29
crisp prosciutto | lobster hollandaise | summer squash

TAM CAESAR   /25
shaved parm | cured lemons | crispy lardon | frico 
 

SHIRAZ SALAD  /25
crisp vegetables | tender leaves | marinated goat cheese | preserved lemon dressing 

WAGYU BEEF TARTAR  /29
Brant Lake 21-day dry aged wagyu | lacto-fermented mushroom garum | grilled baguette
 

enhancements 

  • butter-poached lobster tail /32  
  • seared foie gras /25
  • seared scallops /18 

MAINS 

DUCK LEG CONFIT  /47
smoked duck | summer bean cassoulet | orange buttered rice | frisée fine herbs | lavender honey drizzle 

DRY-AGED PORK CHOP  /48
Cutter Ranch 30-day dry-aged pork | kombucha apples |cider glazed carrots | green beans | pomme puree| bourbon mustard sauce   

HAIDA GWAII SABLEFISH   /46
miso cured white bean puree | grilled green onion | young bok choy | tame mushrooms| fermented black bean sauce         

ROASTED PERSIAN AUBERGINE  /32
crispy Middle Eastern spiced eggplant | roasted tomato dressing | herb spoon salad | Aleppo pepper labneh

GRILLED CORNISH HEN /44
citrus braised endive | asparagus | roasted potatoes | creme fraiche | jus | fermented pepper sauce

WAGYU PETITE FILLET   5oz/49 10oz/66  
Brant Lake wagyu | roasted mushrooms | crispy potato pave | black peppercorn hollandaise | red wine jus        

CACIO E PEPE  /34    
fresh hand-cut bronze die pasta | pecorino | black pepper paste    

enhancements 

  • butter-poached lobster tail /32 
  • seared foie gras /25 
  • seared scallops /18 

OUT OF THE DRY AGER™ 

Choice cuts of beef, dry-aged to an optimal 49 days – intensifying flavors and transforming the meat in a way that can only be achieved through our exceptional in-house dry-aging program.   

BRANT LAKE WAGYU BONE-IN STRIPLOIN (14OZ) /119

AAA BONE-IN RIBEYE (17OZ) /129

BRANT LAKE WAGYU GOLD RIBEYE (17OZ) /265

accompanied by a single serving of

  • crispy potato pave
  • glazed mixed vegetables
  • bordelaise 

enhancements  

  • butter-poached lobster tail /32 
  • seared foie gras /25 
  • seared scallops /18 

DESSERTS 

DARK CHOCOLATE SEMIFREDDO  /16 
white chocolate espuma | strawberry salsa | vanilla shortbread cookie | dark rum               

OLD-WORLD RICOTTA CHEESECAKE /18
bourbon & brown butter peaches | buckwheat biscuit | micro basil 

LEMON CURD  /16
graham crumb | italian meringue | raspberry sauce
  

SEASONAL SORBET  /13
please ask your server for the flavor of the week