Dinner Menu

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

PUMPKIN SOUP
yellow curry, beluga lentils, apple butter, black lime (veg/gf)(df available)
16

GRILLED BADGER FLAME BEETS
leek vinaigrette, ricotta, clementine, buckwheat (veg/gf) (df available)
16

CHICORY SALAD
burrata, puntarelle, focaccia crouton, pomegranate, calabrian vinaigrette (veg)(gf/df available)
17

REDFISH CRUDO*
citrus-coriander cure, pickled radish, ginger vinaigrette, scallion (df)(gf available)
16

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

SPAGHETTI NERO
octopus, prawn, mussels, fra’ diavolo (gf/df available)
24/34

RIGATONI
pork sausage ragu, fennel pesto, anchovy sofrito, lemon breadcrumbs (gf/df available)
21/29

AGNOLOTTI
celery root, taleggio, garlic scapes, walnut, balsamico (veg)(gf available)
20/28

FUSILLI 
“cacio e pepe,” black truffle, pecorino romano, black pepper (veg)(gf available)
21/29

CAPPELLETTI
roasted butternut squash, pleasant ridge, sage, pepitas (veg)(gf available)
20/28

HALIBUT*
matsutake mushroom, caulilini, sunchoke dashi, lovage (gf)(df available)
36

BRANZINO*
farro verde, parsnip, sea buckthorn, beurre noisette (gf/df/veg available)
31

SCALLOPS*
crispy pancetta, brussels sprouts, butternut squash, shellfish nage (gf/df available)
32

PORK CHOP* 
tamarind glaze, ember-roasted sweet potato, napa cabbage, quince, winter radish (gf/df)(veg available)
37

PHEASANT BREAST* 
wild rice, porcini mushroom, sunchoke, kale, chestnut
35

8oz WAGYU TRI-TIP* 
salsify, broccolini, smoked scallop, kimchi dumpling, sesame (gf/df available)
64

DOROTHY’S POT ROAST*
pommes aligot, mushroom confit, rosemary broth (gf)(df/veg available)
34
with foie gras
51