DINNER MENU
INTRODUCTION
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
HERITAGE GRAIN PASTA
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
ENTREES
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
SIDES
CREAMY SPINACH
cheese curds (veg)
12
FRENCH FRIES
parmigiano, fines herbes, béarnaise powder (veg)
12
BRUSSELS SPROUTS
sweet and sour chili sauce, crispy shallot (gf/df)(veg available)
13
* 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.
CHEF & OWNER | GAVIN KAYSEN
EXECUTIVE CHEF | CHRIS NYE
CHEF DE CUISINE | BEN MØNSTER
SOUS CHEF | AARON BUENDORF
SOUS CHEF | JENNY HOFFERBER
SOUS CHEF | JOSH PETERSON