INTRODUCTION
SCALLOP CRUDO*
hearts of palm, grapefruit, lime leaf
-14-
OYSTERS*
3 pc. | 9
half dozen | 18
dozen | 36
BELGIAN ENDIVE*
duck prosciutto, quince, hibiscus
-12-
CELERY ROOT VELOUTE burgundy black truffle, chestnuts, honeycrisp apple 13
GREEN 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
MN FOIE GRAS* black lentils, celery root, turmeric, espelette 22
HERITAGE GRAIN PASTA
CAPPELLETTI
roasted butternut squash, brown butter, sage, pleasant ridge grand reserve
-17/24-
MAFALDI
“cacio e pepe”, aged pecorino toscano, cracked black pepper
-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
veal sausage, rapini, pickled calabrian peppers, pecorino
-17/24-
SEARED BLACK COD* winter squash mole, lacinato kale, ham hock broth, shiso 29
DRIFTLESS RAINBOW TROUT* maine lobster, fennel, kumquat, chickpea panisse 32
GULF SNAPPER* black trumpet mushroom, braised savoy cabbage, red wine sauce 29
GRILLED PORK CHOP* tamarind glaze, sweet potato, papaya, virginia peanuts 30
DRY-AGED DUCK BREAST* black currant, foie gras pastilla, treviso, isphahan 30
AMERICAN VENISON* red cabbage, roasted onion, salted elderflowers, cranberry 38
DOROTHY’S POT ROAST pommes aligot, mushroom confit, rosemary broth 32 with foie gras 44
SIDES
CREAMY SPINACH
cheese curds
BRUSSELS SPROUTS
apple butter, hazelnuts, white cheddar
CRISPY RED POTATOES
cipollini aïoli, shishito pepper
GRILLED MUSHROOMS
mustard vinaigrette, shallots
all sides 8
CHEF & OWNER | GAVIN KAYSEN
EXECUTIVE CHEF | CHRIS NYE
CHEF DE CUISINE | JAMES PASSAFARO
SOUS CHEF | TYLER PRIEVE
SOUS CHEF | KYLE BULTINCK
GENERAL MANAGER | JEFF MITCHELL
*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.