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BLUEFIN TUNA CRUDO*
tart cherry vinaigrette, kohlrabi, coriander

-14-

OYSTERS*
3 pc. | 9
half dozen | 18
dozen | 36

DUCK PÂTÉ EN CROÛTE
kernza tart, dried currants, wild mushroom conserva

-14-

CELERY ROOT VELOUTE burgundy black truffle, chestnuts, honeycrisp apple 13

AUTUMN SALAD chai-poached pears, pecans, blue cheese, sherry vinaigrette 12

BABY BEET TARTINE goat cheese, mandarin orange, dill, rye toast 14

BISON TARTARE* harissa aïoli, watermelon radish, cilantro, dried olive, socca 16

ROASTED FOIE GRAS* musquee de provence pumpkin, sorghum berries, cherry gastrique 22

CAPPELLETTI
roasted koginut squash, brown butter, sage, pleasant ridge grand reserve

-17/24-

SOURDOUGH BIGOLI
veal ragu, aji amarillo, fennel-anchovy sofrito, ricotta salata

-16/23-

SPAGHETTI NERO
prawns, mussels, octopus, fra diavolo, fines herbes

-18/25-

POTATO GNOCCHI
hen of the woods mushrooms, pine nuts, watercress, horseradish
-17/24-

FUSILLI
braised pork sausage, rapini, pickled calabrian peppers, pecorino
-17/24-

SEARED BLACK COD* winter squash mole, lacinato kale, ham hock broth, shiso 29

GRILLED KING SALMON* shelling beans, basil pistou, anaheim peppers, preserved lime 27

SEARED SCALLOPS* matsutake mushrooms, crab apples, sunchokes, brown butter 29

GRILLED PORK CHOP* tamarind glaze, japanese eggplant, mustard greens, mint 30

GRILLED PHEASANT BREAST* farro verde, confit parsnip, radicchio, grilled herbs 30

AMERICAN WAGYU FLAT IRON* ember-roasted squash, wild rice, black currants, red wine sauce 38

DOROTHY’S POT ROAST pommes aligot, mushroom confit, rosemary broth 32 with foie gras 44

CREAMY SPINACH
cheese curds

BRUSSELS SPROUTS
apple butter, hazelnuts, white cheddar

CRISPY RED POTATOES
cipollini aïoli, shishito pepper

ROASTED DELICATA SQUASH
squash seed miso, marjoram

all sides 8

*THESE ITEMS ARE RAW OR UNDERCOOKED, OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEAT, FISH OR OTHER PROTEINS CAN INCREASE THE RISK OF CONTRACTING A FOODBORNE ILLNESS.