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SCALLOP CRUDO*
kumquat, black lime, celery hearts

-12-

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

MANGALITSA COPPA*
cornmeal sourdough, yellowfoot chanterelle

-12-

POTATO VELOUTE smoked trout and roe, leek escabeche, dill pollen 13

GREEN SALAD whipped chevre, citrus, toasted seeds, winter radish, tahini vinaigrette 14

SALT-BAKED CELERIAC hazelnut vinaigrette, watercress, black truffle 14

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

GRILLED BEET “ROSSINI”* foie gras, chicory, caraway, buddha’s hand 22

OCCHI
roasted carrot, robiola, almond, breakfast radish
-17/24-

MAFALDI
rose veal ragu, red cabbage, chestnut, grana padano

-17/24-

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

POTATO GNOCCHI
wild mushroom, lemon thyme, parmigiano reggiano
-17/24-

GIGLI
king crab, uni, bottarga, tarragon breadcrumbs
-18/25-

CRISPY SCALE SNAPPER* basmati rice, ginger, kohlrabi, lobster emulsion  30

ROASTED MONKFISH potato pavé, baby carrot, bacon dashi, black garlic, scallion oil 28

STEELHEAD TROUT* blistered gem lettuce, asian pear, preserved lemon, brown butter 29

TAMARIND GLAZED PORK CHOP* baby turnip, tatsoi, coconut, toasted rice 30

DRY-AGED DUCK BREAST* fermented honey, yam, cara cara orange, confit leg 30

AMERICAN VENISON* trumpet mushroom, salsify, cranberry, quince, pine 32

DOROTHY’S POT ROAST mushroom confit, pommes aligot, rosemary broth 30 with foie gras 41

CREAMY SPINACH
cheese curds

FRIED CAULIFLOWER
vadouvan curry, almond, golden raisin

CRISPY RED POTATOES
cipollini aïoli, shishito pepper

ROASTED BRUSSELS SPROUTS
apple kosho, crispy shallot, fresno pepper

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.