Dinner Menu

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

SUNFLOWER CURRY SOUP
malaysian-style coconut broth, kuri squash custard, pickled sunflower seed, peekytoe crab
(gf/df)(veg available)
20

HAMACHI CRUDO*
hearts of palm, persimmon ponzu, black garlic oil (df)
22

AUTUMN CHICORY
braised endive, bartlett pear, black walnut, belgian gouda (gf/veg)(df available)
18

VENISON TERRINE
sourdough purée, pickled celery root, bacon, venison jus, baguette
22

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)
26 / 36

CAVATELLI
‘nduja, pickled puntarelle, ricotta salata, hazelnut gremolata
(gf/df available)
26 / 36

CAPPELLETTI
pie-pita pumpkin, pleasant ridge reserve, sage, brown butter, meyer lemon (veg)(gf available)
25 / 35

RICOTTA GNUDI
black trumpet mushroom, habanada, rapini, caramelized whey
(veg)
20 / 38

ATLANTIC COD*
crab mousseline, savoy cabbage, parsnip, citrus beurre blanc
(gf)(veg available)
38

ROASTED STURGEON*
matsutake mushroom, sunchoke, onion confit, smoked chicken jus
(gf)(df available)
34

SPOTTED BASS*
tuscan kale, tarbais bean, pork dashi, pickled enoki mushroom, shinko pear
(gf/df available)
37

PORK CHOP* 
tamarind glaze, plantain, brussels sprouts, peanut salsa macha, lime pickled ramps
(gf/df)(veg available)
42

PHEASANT BREAST* 
mushroom stuffing, salsify, red wine sausage, crab apple, braised red cabbage
(gf)
40

5oz AMERICAN WAGYU*
beef fat rösti, creamed turnips, sauce bordelaise (gf/df available)
57

DOROTHY’S POT ROAST*
pommes aligot, mushroom confit, rosemary broth, bone marrow (gf)(df/veg available)
40 / with foie gras 55