Latitude 48 Bistro menu — United States

A serving of sourdough bread from Ceres Bakery, accompanied by balsamic-herb butter and extra virgin olive oil.

Crispy sweet potato fries served with a side of cinnamon maple dipping sauce.

These chicken drumsticks are prepared with your choice of Japanese spice dry rub, Asian BBQ, or buffalo sauce, and served with celery and ranch dressing.

These spiced ground lamb skewers are served with a cooling yogurt sauce and a spicy chili garlic aioli.

Crispy Brussels sprouts served with savory house-made bacon jam, creamy Caesar dressing, and shaved Parmesan Reggiano.

A curated selection of international cheeses; please ask your server for today's varieties.

A crisp romaine lettuce salad tossed with garlic croutons, parmesan cheese, and a creamy house-made Caesar dressing.

Roasted golden beets served with celery hearts, arugula, goat cheese, and pistachios, finished with a sherry vinaigrette.

Fire-roasted cremini mushrooms seasoned with fresh thyme and rosemary.

A selection of fresh, market-available oysters served with a variety of chef-prepared sauces.

Pan-seared crab cakes served with a fresh fennel and citrus salad and a side of remoulade sauce.

Thinly sliced raw yellowtail served with cucumber, heirloom tomatoes, citrus ponzu sauce, micro cilantro, and crispy shallots.

This dish features wild game sausage served with whole grain mustard, onion jam, micro arugula, and toasted bread points.

Handmade ravioli filled with bison, served with romanesco, sofrito, cipollini onions, and local mushrooms in a savory wild game reduction.

This artisan flatbread is topped with a blend of local mushrooms, truffle oil, and a mix of goat, asiago, parmesan, and mozzarella cheeses.

A fire-roasted pizza topped with sliced tomatoes, confit garlic, fresh basil, and a blend of asiago, parmesan, and mozzarella cheeses.

A fire-roasted pizza topped with pepperoni, spicy sausage, candied bacon, and a blend of asiago, parmesan, and mozzarella cheeses.

This artisan flatbread is topped with roasted wild game, chipotle sauce, guacamole, fresh mozzarella, and spicy roasted chiles.

A Wagyu beef patty topped with romaine lettuce, marinated onions, pancetta, and bacon jam on a Ceres Bakery focaccia bun, served with a side of fries.

Pan-seared elk tenderloin served with sautéed spinach, local mushrooms, and crispy fingerling potatoes in a mushroom gin reduction.

A 16-ounce Piedmontese beef ribeye served with agave-glazed rainbow carrots and mashed potatoes whipped with confit garlic and shallots.

Slow-cooked beef short ribs served over creamy cheese grits, topped with roasted cipollini onions, a bright lemon herb garnish, and a fresh salad of frisée and herbs.

This dish features a half-chicken, brined for 24 hours and served with chicken jus, crispy fingerling potatoes, romanesco, and yellow and green squash.

This dish features a fresh, sustainably sourced fish served with a selection of seasonal sides chosen by the chef; please ask your server for today's specific preparation.