By daypart

The menus

Five sheets, set in type, changed with the mountains. What you read here is what the kitchen is cooking, not a PDF from last spring.

The dinner menu at the corner of Currant and Vine: mountain trout, wood fire, and whatever the growers brought in this morning.

Weekend mornings in the corner room: biscuits and gravy, buckwheat pancakes, and eggs from up the valley.

Chess pie, stack cake, and a cheese board from the mountain creameries. Dessert is not an afterthought here.

A grower-first list built for this food: high-acid whites, honest reds, and a skin-contact section Cal will defend at length.

Six house cocktails built on mountain flavors, two zero-proof pours with equal effort, and drafts from the neighborhood.

Every dish, producer, and price across these menus is fictional and illustrative; this is a design demonstration.