Winter Menu

OPEN Tuesday’s through Saturday’s from 5pm to 10pm. Platos is CLOSED on Sunday’s and Monday’s with special exception to holiday weekends.

Our chef team prepares Farm to Table Cuisine served in a Bauhaus design inspired dining setting.


Cauliflower “Velouté”              16

Cauliflower puree, trout roe, sour apple, curry brown butter, chervil

Amish Rabbit Bolognese *      18

Ricotta and egg yolk “kerchief,” Fruition Farms Cacio Pecora, Gremolata

Broiled Oysters *         18

Lamb bacon, Grana Padano, crispy leek, upland cress

Roasted Brassicas and Lentil Salad    16

Brussel sprouts, turnips, cauliflower, lentil, pomegranate, pine nut granola, pickled mustard vinaigrette

Dry Aged Beef Tartare             18

Quail Egg Yolk, Caper Berries, Radish, Crostini



Dry Aged NY Strip *                   42

Mascarpone potato puree, Rescaldo carrots, bordelaise, nasturtium

Scallops *                        38

Fregola, wild mushrooms, fennel, parsnip, verjus

Boulder Chicken Ballotine      34

Swiss chard, salsify, broccolini

Mead Glazed Delicata Squash             32

braised endive, quinoa, pepitas, red pepper coulis

Organic King Salmon  38

Sea Island red peas, citrus, radish

Braised Lamb Shank                 36

Pomegranate Molasses, smoked hominy grits, taproots, gremolata


Bayer Inspired Chocolate        16

Black forest, olive oil cake, caramel mousse

Almond Buckwheat Gâteaux             16

Almond Cake, Pear Vanilla gelée

Bourbon Pecan Crémeux      16

Chocolate Cake, Whipped Orelys Ganache

Burrata              16

Poached Pear, Mustard, Dark Ciabatta

Jason Thompson                                          Nate Kargman                                        Aleece Alexander

     Executive Chef                                         Chef De Cuisine                                          Pastry Chef    


Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs

may increase your risk of foodborne illness.

20% gratuity will be added for parties of 6 or more.