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OYSTERS
on the half-shell (gf/df)
3pc 12 | half dozen 24 | dozen 44

BISON TARTARE*
harissa aïoli, watermelon radish, cilantro, dried olive, socca (gf/df)
21 

SUNCHOKE SOUP
puffed farro, hen of the wood mushrooms, apple butter (veg)(gf available)
16

ARUGULA SALAD
delicata squash, gouda, poached pears, pepitas, champagne vinaigrette (gf/veg)(df available)
15

OMELETTE
smoked sturgeon, ricotta, vermouth cream, green salad (gf)(veg/df available)
18

BUTTERNUT SQUASH & GRUYÈRE QUICHE
side salad, sherry vinaigrette (veg)
16

BRIOCHE FRENCH TOAST
smoked cream, cinnamon, whipped mascarpone (veg) 19
with foie gras +14

MAFALDE
“cacio e pepe”, pecorino, black pepper, white wine butter (veg)(gf available)
19

CRISPY CHICKEN BURGER
tennessee hot, garlic aioli, fried egg, lettuce, tomato, sesame seed bun
choice of fries or side salad
20

BISCUITS & GRAVY*
breakfast sausage, mushroom gravy, chicken egg, scallion (veg available)
18

PORK SCHNITZEL*
sunny-side-up egg, giardiniera, mustard jus, green salad (df available)
20

ROPA VIEJA
braised beef, polenta, fried egg, roasted peppers (gf)(df available)
20

SORGHUM WAFFLE
seasonal fruit, vanilla cream (gf/veg)
16

CREAMY SPINACH
cheese curds
12

SPROUTING CAULIFLOWER
black walnut romesco, preserved lemon (gf/df/veg)
12

FRENCH FRIES
béarnaise powder, parmesan, fines herbes
12

BACON STEAK
maple-bourbon glaze
12

BRATWURST SAUSAGE 
12

PECAN PULL-APART
5.00

CROISSANT
5.00

CINNAMON CROISSANT ROLL
5.00

PAIN AU CHOCOLAT 
5.00

GOAT CHEESE & SQUASH DANISH
5.00

ALMOND CROISSANT
5.00

PUMPKIN SPICE CRULLER
5.00

BANANA BREAD (gf/df) 
5.00

VANILLA CRÊPE CAKE 
8.50

BLOODY MARY
choice of: vodka, tequila, gin, or aquavit
11, add beer back +3

MIMOSA
fresh squeezed orange, cava
11

SALTY DOG
vodka, grapefruit cordial, lime, soda
11

WHITE RUSSIAN
copa de oro, amaro, cardamom cream
11

SPRITZ
aperol, comoz blanc, lemon, raspberry balsamic shrub, bubbles
11

CHEF & OWNER | GAVIN KAYSEN
EXECUTIVE CHEF | CHRIS NYE
CHEF DE CUISINE | BEN MØNSTER
EXECUTIVE PASTRY CHEF | ALEXANDRA MOTZ
SOUS CHEF | MASON MCDANIEL
SOUS CHEF | JOSH PETERSON
SOUS CHEF | VANUS ERICKSON