DINNER MENU
INTRODUCTION
OYSTERS*
on the half-shell (gf/df)
3pc 12 | half dozen 24 | dozen 44
CAULIFLOWER SOUP
sour cherry compote, fennel, marcona almond (gf/df/veg)
15
CHICORY SALAD
winter citrus, candied walnuts, gorgonzola piccante, sherry vinaigrette (gf/veg) (df available)
15
SALMON CARPACCIO*
preserved yuzu, trout roe, mizuna, rugbrød (gf/df available)
16
BISON TARTARE*
harissa aïoli, watermelon radish, cilantro, dried olive, socca (gf/df)
21
ROASTED FOIE GRAS*
parsnip toast, red cabbage, kumquat confit (df)(gf available)
22
HERITAGE GRAIN PASTA
SPAGHETTI NERO
octopus, prawn, mussels, fra’ diavolo (gf/df available)
24/34
CAVATELLI
goat cheese, ‘nduja, kale, pine nuts, blood orange (gf/veg available)
20/28
CARAMELLE
celeriac, parmigiano vacche brune, hazelnuts, brown butter (veg)(gf available)
20/28
SOURDOUGH BIGOLI
pancetta, black pepper, duck egg yolk, pecorino cheese (gf/veg available)
20/28
ORECCHIETTE
wild boar ragu, crispy chickpeas, saffron, ricotta di bufala (gf/df available)
21/29
ENTREES
HALIBUT*
artichoke, oca, sorrel, squid ink brioche, vin jaune (gf/df available)
36
STEELHEAD TROUT*
braised cabbage, black trumpet mushroom, tarragon, sauce chasseur (gf)(df available)
32
SCALLOPS*
spinach risotto, sour orange, romanesco, espelette pepper (gf)(df/veg available)
34
PORK CHOP*
tamarind glaze, ancho mole, sweet potato, escarole, thai basil (gf/df)(veg available)
37
ROASTED DUCK BREAST*
five spice, yu choy, fried dumpling, hoisin purée, shinko pear (gf)(df available)
34
GRILLED BEEF PICANHA*
leek, bone marrow, carrots, parsley pistou (gf)(df/veg available)
35
DOROTHY’S POT ROAST
pommes aligot, confit mushroom, rosemary broth (gf)(df available)
34 with foie gras 48
SIDES
CREAMY SPINACH
cheese curds (veg)
12
FRENCH FRIES
parmigiano, fines herbes, béarnaise powder (veg)
12
BRUSSELS SPROUTS
green curry, bacon, shiitake mushroom, peanut (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 | MASON MCDANIEL
SOUS CHEF | JOSH PETERSON
SOUS CHEF | VANUS ERICKSON