INTRODUCTION
SCALLOP CRUDO*
kumquat, black lime, celery hearts
-12-
Oysters*
3 pc. | 9
half dozen | 18
dozen | 36
RABBIT PATE*
radish giardiniera, cherry mostarda, seeded toast
-14-
POTATO VELOUTE smoked trout and roe, leek escabeche, dill pollen 13
GREEN SALAD whipped chevre, citrus, toasted seeds, winter radish, tahini vinaigrette 14
SALT-BAKED CELERIAC hazelnut vinaigrette, watercress, black truffle 14
BISON TARTARE* harissa aïoli, watermelon radish, cilantro, dried olive, socca 16
GRILLED BEET “ROSSINI”* foie gras, chicory, caraway, buddha’s hand 22
HERITAGE GRAIN PASTA
OCCHI
roasted carrot, robiola, almond, breakfast radish
-17/24-
SOURDOUGH BIGOLI
rose veal, lemon drop pepper, fennel-anchovy sofrito, ricotta salata
-16/23-
SPAGHETTI NERO
prawns, mussels, octopus, fra diavolo, fines herbes
-18/25-
POTATO GNOCCHI
maine lobster, sauce américaine, pea leaves, pancetta, lemon
-26/39-
RICOTTA GNUDI
swiss chard, white asparagus, brown butter, sorrel
-17/24-
CRISPY SCALE SNAPPER* basmati rice, ginger, kohlrabi, lobster emulsion 30
ROASTED HALIBUT* artichoke barigoule, asparagus, english peas, stuffed morels, mint 34
STEELHEAD TROUT* blistered gem lettuce, asian pear, preserved lemon, brown butter 29
TAMARIND GLAZED PORK CHOP* baby turnip, tatsoi, coconut, toasted rice 30
DRY-AGED DUCK BREAST* fermented honey, yam, cara cara orange, confit leg 30
AMERICAN WAGYU FLAT IRON* black trumpet, grilled brassicas, red wine mushroom jus 38
GRILLED LAMB LEG fava beans, new potatoes, spring onion, smoked shank jus 32
SIDES
CREAMY SPINACH
cheese curds
FRIED CAULIFLOWER
vadouvan curry, almond, golden raisin
CRISPY RED POTATOES
cipollini aïoli, shishito pepper
ROASTED BRUSSELS SPROUTS
apple kosho, crispy shallot, fresno pepper
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.