DINNER MENU
SUMMER
RAW
HIRAMASA CRUDO*
baby cucumber, rhubarb consommé, angelica
-12-
OYSTERS*
3 pc. | 9
half dozen |18
dozen | 36
MANGALITSA LARDO*
grilled baby corn, espelette-seaweed butter
-10-
CHILLED CORN SOUP biscayne bay crab, cantaloupe, yellow tomato, habanero 12
GREEN SALAD local chèvre, market vegetables, wild rice croutons, sorghum vinaigrette 14
CHILLED FOIE GRAS* pickled green strawberry, celery, shiso, seeded rye 20
HEIRLOOM TOMATO buckwheat tart, superior herring, charred eggplant, bronze fennel 14
BISON TARTARE* harissa aïoli, watermelon radish, cilantro, dried olive 16
PASTA & GRAINS
RICOTTA TORTELLINI
tomato leaf pesto, baby zucchini, squash blossom, garlic scapes
-17/24-
RED PEPPER ORECCHIETTE
smoked rabbit, sweet corn, hungarian pepper, pleasant ridge, lemon balm
-17/24-
SPAGHETTI NERO
prawns, mussels, octopus, fra diavolo, fines herbes
-18/25-
POTATO GNOCCHI
wild mushroom, lemon thyme, parmigiano reggiano
-17/24-
BUCKWHEAT BIGOLI
‘nduja sausage, pecorino toscano, lovage, breadcrumbs
-17/24-
ALASKAN HALIBUT* green tomato curry, eggplant, cherry tomato, lemon verbena 30
TEMPURA FRIED SNAPPER* beech mushroom, yu choy, shiso, corn broth, anaheim pepper 29
GRILLED SWORDFISH* crushed fava beans, mustard greens, roasted garlic, cucumber, dill 28
TAMARIND GLAZED PORK CHOP* spicy carrot-cucumber pickle, bok choy, tatsoi, natural jus 30
DRY-AGED DUCK BREAST* green wheat berries, lacinato kale, black currant, grilled heart 29
BRAISED VEAL BELLY heirloom hominy, swiss chard, tomatillo, roasted poblano 28
DRY-AGED BEEF RIBEYE patty pan squash, black truffle, sweet corn ràgu, anise hyssop 45
SIDES
CREAMY SPINACH
cheese curds
FRIED RED POTATOES
cipollini aïoli, shishito pepper
GRILLED BROCCOLI
sunflower seed, lingonberries
all sides 8
CHEF & OWNER | GAVIN KAYSEN
EXECUTIVE CHEF | CHRIS NYE
CHEF DE CUISINE | ADAM RITTER
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.