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DINNER MENU
EARLY SPRING

OPAH TATAKI*
daikon radish, kumquat, flax seed, agua chile
-16-

OYSTERS*
3 pc. | 9
half dozen |18
dozen | 36

COPPA*
pickled squash, apple butter  pumpkin miso, rugbrød
-14-

WILD MUSHROOM SOUP smoked sturgeon, preserved mushroom, tarragon, oyster cracker 12

GREEN SALAD hickory nuts, marieke gouda, honeycrisp apple, cider vinaigrette 14

CHILLED FOIE GRAS* roasted beet, pickled black walnut, amaranth, seeded rye 20

CRAB SALAD marinated green papaya, virginia peanut, young coconut, thai basil 17

BISON TARTARE* harissa aïoli, watermelon radish, cilantro, dried olive 16

RICOTTA CAVATELLI
fennel confit, spring carrot, basil, macron almond, pecorino
-16/22-

POTATO RAVIOLINI
leeks, crème fraîche, herring roe
-17/24-

SPAGHETTI NERO
prawns, mussels, octopus, fra diavolo, fines herbes
-18/25-

RYE CASARECCE
charred savoy cabbage, pancetta pleasant ridge reserve, black pepper
-17/24-

EMMER WHEAT ORECCHIETTE
morcilla sausage, aged cheddar, watercress, garlic chive
-17/24-

ALASKAN HALIBUT* white asparagus, barley cous cous, raspberry coulis, pea shoots  30

STEELHEAD TROUT* potato crust, garnet yam, za’atar, citrus-ginger nage 28

GRILLED SWORDFISH* crushed fava beans, mustard greens, roasted garlic, cucumber, dill 28

TAMARIND GLAZED PORK CHOP* broccolini, baby kale, fermented peppers, crispy garlic 30

DRY-AGED DUCK BREAST* braised turnips, shelling beans, sorghum, sansho pepper 29

XAWAASH SPICED LAMB LOIN* roasted rutabaga, fresh turmeric, grilled bitter greens 31

DRY-AGED BEEF RIBEYE ramp-sorrel salsa verde, sunchoke, endive, beef vinaigrette 39

CREAMY SPINACH
cheese curds

DUCK FAT POTATOES
fines herb aïoli

GRILLED CAULIFLOWER
pistachio, citrus yogurt

all sides 8

*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.