The Tasting Menu & Custom Cuts.

Every dish and price below is sourced directly from Allred's current dinner menu. The kitchen rotates seasonally — call ahead to confirm the night's offerings.

Small Bites

Marinated Olives$12

Nut Trio$16

Stuffed Peppadew Peppers$16

Spicy Country Fried Cauliflower$12

Blistered Shishito Peppers$12

Starters

East Coast Oysters$24

Alaskan King Crab LegsMarket Price

Spicy Ahi Tuna$18

Cheese Plate$34

Cheese & Charcuterie Board$42

Three-Course Tasting — $109

First course, entrée, and dessert. Dessert selection rotates nightly with the kitchen — ask your server for current offerings.

Porcini Mushroom Soup — smoked crème fraîche, chives
Caesar Salad — baby gem lettuce, grana padano, ciabatta croutons, egg yolks & whites (vegan upon request)
Wagyu Beef Carpaccio — ciabatta croutons, crispy capers, grana padano, red wine vinaigrette
Roasted Beet Salad — frisée, arugula, goat cheese crema, pistachio-shallot relish, maple-cider vinaigrette
Roasted Fennel & Citrus Salad — assorted baby lettuce, dry cured Spanish olives, orange champagne vinaigrette
Hamachi Aguachile — jalapeño & cucumber consommé, fresno chile, avocado mousse, tajin, red tobiko
Prince Edward Island Mussels — white wine broth, garlic confit, fresno chili, grilled baguette

Bourbon Marinated Elk Striploin — butternut squash-farro “risotto,” rainbow chard, pepitas, pomegranate seeds, huckleberry gastrique
Hawaiian Bigeye Tuna — preserved lemon, gigandes bean salad, roasted broccolini, romesco
Wild Caught Chilean Seabass — misoyaki, shiitake mushroom broth, bok choy, red cabbage, beech mushrooms. GF
Prime Beef Tenderloin — potato purée, asparagus, oyster mushroom ragout, pearl onion, roast garlic demi-glace. GF
Coffee Braised Beef Short Rib — smoked sweet potato, sautéed romanesco, pickled celery, watercress, coffee jus. GF
Petite Beef Tenderloin & Maine Lobster Tail — 5 oz prime tenderloin, potato purée, broccolini, lemon beurre blanc
Colorado Rack of Lamb — tomato-eggplant jam, goat cheese, watercress, fennel, chimichurri, confit potatoes, lamb jus
Roast Half Chicken — sunchoke purée, crispy sunchokes, cherry tomatoes, shaved black truffle, fennel, chicken jus. GF

A vegan entrée — roasted heirloom harissa carrots, lemon-scented beluga lentils, coriander braised fennel, marcona almonds, celeriac purée, carrot foam — is available for +$68.

Allred's Custom Cuts

Includes first course & dessert. Served with potato purée, confit pearl onion, oyster mushroom ragout, and roast garlic demi-glace.

Dry-Aged Prime Beef Ribeye 18 oz$147

Dry-Aged Prime Bison Ribeye 18 oz$141

Dry-Aged Beef Tomahawk 32 oz$249

Wagyu Ribeye “Filet,” Gold-Graded 8 oz$159

Prime Filet Mignon 10 oz$134

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Major allergens used in our kitchen include milk, egg, fish, crustacean shellfish, tree nuts, peanuts, wheat, soy, and sesame — please advise your server of any allergy requiring special attention.

From the Kitchen

Seared salmon with vegetable ribbons, radish, and heirloom tomatoes

Tuna tartare with caviar, plated for service at Allred's

A chef plating seared beef over farro at Allred's

A strawberry tart with torched meringue, a dessert course at Allred's

Reserve a Table See Wine List

Contemporary American, Elevated.