Mangy Moose menu — United States

Thinly sliced raw Wyoming bison served with arugula, capers, pecorino cheese, lemon, extra virgin olive oil, and toasted bruschetta.

Large, slow-smoked chicken wings served with carrots, celery, ranch, and your choice of buffalo sauce, whiskey maple glaze, or dry rub.

• 1/2 dozen$16
• dozen$28

These pan-fried Brussels sprouts are tossed with crispy bacon, dried cranberries, candied pecans, and bleu cheese, then finished with a balsamic glaze.

This sweet corn and buttermilk cornbread is baked in a cast iron skillet and served with honey butter.

Crispy, southern-style fried green tomatoes served with a tangy creole dipping sauce, goat cheese, fresh arugula, and a savory tomato-bacon jam.

This flatbread is topped with slow-braised beef short rib, BBQ sauce, caramelized onions, roasted red and yellow peppers, fontina, and blue cheese.

This flatbread is topped with chipotle-roasted chicken, a blend of goat, parmesan, and mozzarella cheeses, finished with a drizzle of lemon and olive oil and fresh arugula.

A freshly prepared soup featuring the chef's selection of seasonal ingredients.

A hearty, house-made chili featuring bison, elk, and prime rib with beans, topped with aged cheddar, sour cream, scallions, and corn chips, served with a side of cornbread.

This salad features a crisp wedge of gem lettuce topped with roasted tomatoes, bleu cheese, red onion, bacon, avocado, radish, and a chipotle ranch dressing.

This chopped salad features a blend of kale, cabbage, radish, carrots, cashews, and golden raisins, finished with a toasted sesame and miso-ginger dressing.

A refreshing salad featuring cubes of watermelon, feta cheese, avocado, and cucumber, tossed with fresh mint, red onion, lime, and sea salt.

This salad features fresh local greens topped with blueberries, shaved fennel, creamy goat cheese, and candied pecans, finished with a honey-citrus vinaigrette.

These tender St. Louis-style pork ribs are glazed in a huckleberry barbecue sauce and served with whipped potatoes and bacon-braised kale.

Tender braised elk and mushrooms served over egg noodles in a rich red wine cream sauce, topped with sour cream and crispy fried onions.

This chicken is seared under a heavy weight to achieve crispy skin and juicy meat, served with lemon, rosemary, thyme, fingerling potatoes, and seasonal vegetables.

This vegetarian stew features tender lima beans, tomatoes, and kale finished with a dollop of crème fraîche and toasted brown-butter breadcrumbs, served with a side of grilled focaccia.

This line-caught Alaskan sockeye salmon is served with fingerling potatoes, bacon, tomatoes, and arugula, finished with a lemon-caper butter sauce.

Slow-cooked beef short rib served with a red wine sauce, creamy parsnip puree, broccolini, and glazed carrots.

This slow-roasted prime rib is carved to order and served with creamy whipped potatoes, horseradish sauce, au jus, and seasonal vegetables.

A fresh selection of premium fish or seafood prepared daily according to the chef's inspiration.

This premium steak is sourced from local ranches and served with herb butter and a selection of seasonal side dishes.

A half-pound Wagyu beef patty topped with aged white cheddar, pickles, lettuce, tomato, and onion, served on a brioche bun.

A half-pound Wagyu beef patty topped with aged white cheddar, pickles, and thinly sliced onions on a grilled sourdough bun, served San Francisco style without lettuce or tomato.

A house-made chickpea patty served on a ciabatta bun with sprouts, heirloom tomato, avocado, and chipotle aioli.