Dinner Menu

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

FOIE GRAS TERRINE
green strawberries, rhubarb mostarda, pine nut granola, cardamom brioche
(gf/df available)
26

WEDGE SALAD
demi-sec tomato, pancetta, moody blue cheese, avocado-buttermilk dressing, focaccia breadcrumb (gf/veg available)
18

SPRING VEGETABLE SALAD
radish, beet, baby carrot, rye crumble, tarragon vinaigrette, hidden falls brie (veg)(df/gf available)
17

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

SPAGHETTI NERO
octopus, prawn, mussels, fra’ diavolo (gf/df available)
26 / 36

PAPPARDELLE
duck chorizo, piquillo pepper, idiazábal cheese, crispy hominy
(gf/df available)
26 / 36

RICOTTA CAVATELLI
rabbit confit, tomato compote, fava bean, green garlic, pecorino stasianato (gf)(df available)
27 / 37

DOPPIO AGNOLOTTI
ricotta, english pea, meyer lemon, olive oil poached potato, prosciutto crumble
(gf/veg available)
25 / 35

ALASKAN HALIBUT*
baby artichoke, gem lettuce, ras el hanout, barigoule emulsion
(gf)(df/veg available)
38

WALLEYE*
crawfish étoufée, dirty carolina gold rice, crispy okra, spring onion
30

KING 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* 
sorghum, sunchoke, fiddlehead fern, rhubarb molasses
(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