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COCKTAILS


Old Fashioned
plantation original dark rum, roasted pineapple, angostura

Gin and Tonic
hayman’s gin, pear, lime, herbs and roots

Margarita
altos tequila, mezcal, blackberry, ancho, lime

Manhattan
old forester rye, byrrh, amaro, cold brew, angostura

Whiskey Sour
bottled in bond bourbon, jamaican rum, salted caramel, lemon, egg white, bitters

Vesper
vodka blend, london dry gin, chamomile, lemon oil, saline

Spritz
cocchi americano, bitter orange, strawberry, lemon, cava

Cobbler
lustau sherry blend, brandy, peach, lemon, orange

All Cocktails 13 each

INTRODUCTION

OYSTERS* aged vinegar mignonette, kiwi hot sauce, lemon 3pc 11 | half dozen 21 | dozen 40 (gf/df)

CARROT VELOUTÉ roasted baby carrot, sunflower seed dukkah, lemon balm pistou, ginger 12 (gf/df/veg)

GRILLED RADICCHIO SALAD hickory nut, poached pears, stilton blue cheese, sherry vinaigrette 14 (gf/veg)

HAMACHI CRUDO* charred scallion, habanada pepper, tomato vinegar 15 (gf/df)

BISON TARTARE* harissa aioli, watermelon radish, cilantro, dried olive, socca 16 (gf/df)

MN FOIE GRAS sorghum, grilled beet, hibiscus, cedar 24 (gf/df)

 

HERITAGE GRAIN PASTA

SPAGHETTI NERO octopus, prawn, mussels, fra’ diavolo 18/26 (gf/df available)

FUSILLI VERDE cotechino sausage ragu, broccolini, sweetbread, hazelnut 18/26 (gf/df available)

KOGINUT CAPPELLETTI brown butter, pepita, sage, pleasant ridge grand reserve 17/24 (veg) (gf available)

MAFALDE “cacio e pepe”, pecorino, crushed black pepper, white wine butter 16/22 (veg) (gf available)

 

ENTREES

SEARED SCALLOPS pine mushroom, wild plum, parsnip, brown butter 29 (gf)

STRIPED BASS red prawn, green romesco, pine nut, fennel, lobster nage 28 (gf/df)

PORK CHOP tamarind glaze, delicata squash, green curry, kale, crabapple 30 (gf/df) (veg available)

PHEASANT BREAST itasca county wild rice, black mission fig, ember-roasted rutabaga, saba 30 

DOROTHY’S POT ROAST pommes aligot, black truffle, mushroom confit, rosemary jus 34 with foie gras 45(gf)

 

SIDES

CREAMY SPINACH cheese curds 9 (veg)

FRENCH FRIES parmigiano, fines herbes, bearnaise powder 9 (veg)

BRUSSELS SPROUTS charred shallot, asian pear, lemon pepper vinaigrette 9 (veg)

 

DESSERT

HONEY & CREAM CAKE sweetened condensed milk ice cream, roasted plums 12 

CARROT CHEESECAKE spiced apple cider, graham cracker ice cream 12

PB&J peanut butter semifreddo, brioche, grape sorbet 12 

AMARETTO CRÈME CARAMEL pear sherbet, candied almonds 12 (gf)

CHOCOLATE CUSTARD TORTE raspberry ice cream, red currant, sesame seed 12 (gf)

CHEF AND OWNER / GAVIN KAYSEN
EXECUTIVE CHEF / CHRIS NYE
CHEF DE CUISINE / JAMES PASSAFARO
SOUS CHEF/ KYLE BULTINCK
SOUS CHEF/ JOSH PETERSON
SOUS CHEF/ TYLER PRIEVE
PASTRY CHEF/ DIANE MOUA
GENERAL MANAGER/ JEFF MITCHELL

*CONSUMING RAW OR UNDERCOOKED MEAT, FISH OR OTHER PROTEINS CAN INCREASE THE RISK OF CONTRACTING A FOODBORNE ILLNESS