Dinner Menu

OYSTERS*
on the half-shell (gf/df)
3pc 13 | half dozen 26 | dozen 47

BEET BORSCHT
caramelized leek pierogi, red cabbage, allspice crème fraîche
(veg)(gf/df available)
20

HAMACHI CRUDO*
citrus dashi, yuzu kosho, daikon, za’atar (df)
22

SPINACH SALAD
feta mousse, phyllo, piquillo pepper, marcona almond, castelvetrano olives, dill (gf/df/veg available)
18

FOIE GRAS TERRINE
confit duck, pomegranate, prune mostarda, almond vinaigrette (df)(gf available)
24

RED OAK SALAD
butternut squash, sorghum tabouleh, apple, crispy prosciutto, sesame vinaigrette (gf)(df/veg available)
18

BISON TARTARE*
harissa aïoli, cherry belle radish, cilantro, dried olive, socca (gf/df)
23

SPAGHETTI NERO
octopus, prawn, mussels, fra’ diavolo (gf/df available)
29 / 39

MAFALDE
duck fennel sausage ragu, caramelized rapini, burrata, lemon breadcrumb
(gf/df/veg available)
27/ 37

CAPPELLETTI
chicken consumé, celery root, black truffle, fines herbs (df)(gf available)
26 / 36

POTATO GNOCCHI
“cacio e pepe,” pecorino, crushed black pepper, white wine butter
(veg)(gf available)
20 / 28

STEELHEAD TROUT*
smoked mussel nage, potato fondant, roasted fennel
(gf)
38

SNAPPER*
tom yum broth, sticky rice, kaffir lime, thai chili, bok choy, lotus root
(gf)(df/veg available)
38

PORK CHOP* 
tamarind glaze, yucca, green papaya slaw, chili vinaigrette
(gf/df)(veg available)
44

DRY-AGED DUCK BREAST* 
wild rice, pickled black currant, duck heart, offal broth
(gf)(df available)
42

6oz RIBEYE*
spinach subric, roasted parsnip, maitake, sauce chasseur (gf)
48

DOROTHY’S POT ROAST*
pommes aligot, mushroom confit, rosemary broth, bone marrow (gf)(df/veg available)
42 / with foie gras 57