Wren and Wolf

"The Bonet" (pronounced: B0-NAY) 3# Roasted Bone Marrow, Noble Toast, Beef Chicharron, Bone Marrow Aioli and Chimichurri

Lebanese flatbread topped with za'atar (middle eastern spice blend) and stuffed with cheese. Topped with artichokes, kalamata olives, micro arugula and manchego cheese foam

Charred Bone Marrow, Noble toast, beef chicharron, bone marrow aioli and chimichurri. Add a bone $10 per or make it a Bone Luge!

Noble Bread is a small scale artisan bakery featuring old world techniques, a stone hearth and naturally leavened bread. We pair the country loaf with whipped European Black Truffle butter during lunch and dinner and a house made mixed berry jam during brunch.

House baked French loaf, topped with Leek ash and paired with a warm pimento cheese fondue garnished with kale duxelles.

3.5oz Tuna Tartar 2oz Marinated Piquillo Pepper 10oz Creme Fraiche 2g Chives 3 Pieces Lavash

Beef Carpaccio- our take on an Italian classic, thinly sliced RAW beef tenderloin, arugula, bone marrow aioli, grated cured egg yolk, shaved parmesan and brown butter breadcrumbs.

Hiramasa Crudo (thinly sliced Sashimi grade Yellowtail amberjack) herb oil buttermilk vinaigrette, serrano chile, apple jam, puffed forbidden black rice and crispy fried leeks.

Tomatillo, Calabrian chili, roasted garlic, chive aioli. 4 U-10 (under 10 to the pound) jumbo shrimp are dressed with tomatillo and calabrian chili and sit on a green garlic and chive aioli. Not your typical shrimp cocktail.

1.5oz King Crab 1oz Torchon Butter (Grilled Jalapeno, Grilled Shallots, Cilantro) 3 oysters 10oz White Cheddar Cheese .25 grilled lemon

1.5oz King Crab 1oz Torchon Butter (Grilled Jalapeno, Grilled Shallots, Cilantro) 3 oysters 10oz White Cheddar Cheese .25 grilled lemon

Avocado Caesar -shaved parmesan, parmesan frico ( a crispy parmesan wafer), romaine, herb croutons classic house made Caesar dressing (Contains anchovies, Parm, and Raw Egg) Sliced Avocado

Knife & Fork Wedge salad- Niman Ranch pork belly lardons, balsamic cheery tomatoes, iceberg lettuce, parsley, house blue cheese buttermilk vinaigrette

Spring lettuces, house made tarragon vinaigrette, with honey whipped ricotta cheese, candied pistachios, fresh strawberries and cantaloupe

Mary's Organic air chilled half chicken, pan roasted and paired with shocked asparagus, beech mushrooms and a rich pan gravy, served on the side and typically poured over the chicken, table side by the server

Sourced from World Class, this exclusive type of beef shares similar qualities to traditional Japanese waygu beef, such as tender texture and intricate marbling, but also has its own distinct qualities. It tends to be "meatier" than Japanese waygu, ours is seared rare or medium rare in the kitchen, sliced on a bias and presented at the table on a traditional Japanese hibachi grill with bincho-tan charcoal.

Duck breast a l'orange, 6oz seared duck breast served medium rare to medium by our chef team. stir fried forbidden black rice with broccolini and english peas, harrisa, serrano chilis and orange supremes

Lobster tagliatelle- 1/2 Maine lobster, Alaskan king crab stuffing, Spanish chorizo, piquillo peppers, castelvetrano olives, white wine and garlic

10 oz house butchered, cast iron seared tenderloin of beef, finished with a compound garlic tallow butter and served with JR Whipped potatoes and roasted baby carrots

Waygu- literally means Japanese Cow and the A5 designation is the highest quality awarded by the Japanese government.Sourced from World Class, this exclusive type of beef has an incredibly tender texture and intricate marbling, and should melt in the mouth. Our A5 waygu is presented at the table by ur chef team and is grilled on a traditional Japanese hibachi grill with bincho-tan charcoal in the dining room.

16oz house butchered, cast iron seared, boneless ribeye, finished with a compound garlic tallow butter and served with JR whipped potatoes and roasted baby carrots

Durham Ranch Wild Boar Bolognese-slow cooked with San Marzano tomato, a touch of chili and Mexican Cinnamon, served over Sonaran Pasta Co. creste di gallo (roosters comb) , with parmigiano reggiano and fried basil

10oz Maldon Salt 2oz Chimichurri 6oz Wagyu Fried Rice

Charred broccolini, hazelnut dukkah (an Egyptian style "nut dust") and gremolata

German potato dumplings (4) prepared with gouda and manchego cheeses and served with a creamy sage brown butter sauce

Joel Robuchon style whipped potatoes- Yuko gold, butter, cream, salt, parm

House cheese sauce, rigatoni

poached asparagus with sauce bearnaise

House cheese sauce, rigatoni pasta, shaved European black truffles

Jumbo lobster stuffed, twice baked potato potato puree, lobster bisque, creme fraiche, cheddar - topped with Grand Ossetra caviar

Strawberry and Basil Preserves, Sweet Cream Cheese, Vanilla Bean Whipped Cream.

Dark Chocolate Mousse, Pate Brisee, Candied Hazelnuts.

Sponge Cake, Lemon Curd, Vanilla Bean Bavarian Cream, Meringue Kisses.