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DINNER MENU
WINTER

OPAH TATAKI*
diakon radish, limequat, flax seed, agua chile
-16-

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

TROUT ROE*
crème fraîche, bartlett pear, lefse
-24-

WILD MUSHROOM SOUP smoked sturgeon, preserved mushrooms, tarragon, oyster cracker 12

WINTER GREEN SALAD hickory nuts, marieke gouda, honeycrisp apple, cider vinaigrette 14

GRILLED BABY BEETS cottage cheese, radicchio, sumac, cassis vinegar 12

CRAB SALAD green papaya, peanut, young coconut, thai basil 17

BISON TARTARE* harissa aïoli, socca chips, radish, cilantro 16

PARISIAN GNOCCHI
kabocha squash, hazelnuts, trumpet mushrooms, pecorino toscano
-18/23-

POTATO RAVIOLINI
leeks, crème fraîche, herring roe
-17/24-

SPAGHETTI NERO
prawns, mussels, octopus, fra diavolo, fines herbes
-18/25-

RYE CASARECCE
charred savoy cabbage, pancetta pleastant ridge reserve, black pepper
-17/24-

FUSILLI
lamb ragu, chestnut, kale, big sky grana
-17/24-

ALASKAN COD* baby gem lettuce, manila clams, pickled onion, horseradish emulsion 29

STEELHEAD TROUT* potato crust, garnet yam, za’atar, citrus-ginger nage 28

SEARED DIVER SCALLOPS* maitake, cipollini, crispy chicken skin, red wine jus 29

TAMARIND GLAZED PORK CHOP* broccolini, baby kale, fermented peppers, crispy garlic 30

DRY-AGED DUCK BREAST* baby turnips, sansho pepper, pickled hedgehog mushroom, sorghum 29

AMERICAN VENISON* braised red cabbage, quince, pasilla chile, pumpkin seeds 32

DOROTHY’S POT ROAST pommes aligot, mushroom confit, rosemary broth 30 with foie gras 41

CREAMY SPINACH
cheese curds

FINGERLING POTATOES
arugula pesto, beef fat aïoli

GRILLED CAULIFLOWER
pistachio, citrus yogurt

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.