DINNER MENU
INTRODUCTION
OYSTERS*
on the half-shell (gf/df)
3pc 13 | half dozen 26 | dozen 47
WONTON SOUP
duck and shrimp wonton, chicken consommé, napa cabbage, jimmy nardello chili crunch (df)
18
SCALLOP CRUDO*
pineapple tepache, mezcal gel, preserved kumquat, serrano chilies
(gf/df)
22
PROSCIUTTO DI PARMA
mozzarella di bufala, stone fruit, nasturtium pistou, seeded toast (gf/df/veg available)
21
WEDGE SALAD
demi-sec tomato, bacon, moody blue cheese, avocado-buttermilk dressing, focaccia breadcrumb (gf/veg available)
18
TOMATO SALAD
cherry tomato, watermelon, labneh, chettinad masala, peruvian mint (gf/veg)(df available)
18
BISON TARTARE*
harissa aïoli, cherry belle radish, cilantro, dried olive, socca (gf/df)
23
HERITAGE GRAIN PASTA
SPAGHETTI NERO
octopus, prawn, mussels, fra’ diavolo (gf/df available)
26 / 36
ORECCHIETTE
duck chorizo, piquillo pepper, idiazábal cheese, crispy hominy
(gf/df available)
26 / 36
RICOTTA CAVATELLI
rabbit confit, tomato compote, fava bean, green garlic, pecorino toscano (gf available)
27 / 37
SWEET CORN TORTELLINI
chanterelle mushroom, huitlacoche, confit sungold tomato, aged manchego (veg)(gf available)
25 / 35
BUCATINI
“alla carbonara” pancetta, black peppercorn, pecorino romano, parmigiano reggiano, duck yolks
(gf/df/veg available)
24 / 34
ENTREES
ALASKAN HALIBUT*
baby artichoke, gem lettuce, ras el hanout, barigoule emulsion
(gf)(df/veg available)
38
STRIPED BASS*
crawfish étouffée, dirty carolina gold rice, crispy okra, spring onion
34
SOCKEYE SALMON*
wild rice, green asparagus, stuffed morel mushroom, lovage, kombu (gf/df available)
38
PORK CHOP*
tamarind glaze, green garlic chimichurri, chayote slaw,
lime vinaigrette
(gf/df)(veg available)
42
DRY AGED DUCK BREAST*
farro verde, pickled cherries, swiss chard, zucchini, long pepper
(gf/df available)
40
7oz STRIPLOIN STEAK*
glazed potato, ramp myeongi, white asparagus, beef fat vinaigrette
(gf)(df available)
46
LAMB DUO*
grilled saddle, braised neck pastilla, green almond romesco, baby carrot, fresh garbanzo bean (gf/df/veg available)
40
SIDES
CREAMY SPINACH
cheese curds (gf/veg)
13
GRILLED CAULILINI
sweet corn, sunflower seed dukkah, lovage, lemon vinaigrette (gf/veg)(df available)
13
FRENCH FRIES
parmigiano, fines herbes, béarnaise powder (gf/veg)(df 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.
A 21% gratuity will be automatically added to the bill for parties of 8 or more.
CHEF & OWNER | GAVIN KAYSEN
EXECUTIVE CHEF | CHRIS NYE
CHEF DE CUISINE | MASON MCDANIEL
SOUS CHEF | JENNY HOFFERBER
SOUS CHEF | JOSH PETERSON