Chef Miller will be rotating new items onto the menu over the next few months. Expect a stronger emphasis on seasonal, vegetable-driven fare, with simple dishes made from the highest quality ingredients. Highlights from Cooper’s menu will include Navajo fry bread topped with oxtail marmalade, Taleggio Fonduta, and micro greens; “base camp” shared items like smoked and braised bone-in beef short rib, and produce-driven plates rolling out soon. At Ladybird’s popular weekend brunch, guests can dine on the Woodsman breakfast with house brisket, smoked potato-chorizo hash, green chile rajas, fried egg, and biscuit; House smoked oxtail, blue corn grits, sous vide egg, and marrow jus; and Avocado toast with Lion Tamer bread, avocado, roasted grapefruit, Calabrese peppers, and 6-minute egg.
In addition, Ladybird’s charcuterie program will come out of the restaurant’s very own smokehouse, with items like duck prosciutto, lomo, nduja, and lots of pickled vegetables (ramps, morels, asparagus, etc.).
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