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DINNER MENU
SUMMER

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

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

CREAMY SPINACH
cheese curds

FRIED RED POTATOES
cipollini aïoli, shishito pepper

GRILLED BROCCOLI
sunflower seed, lingonberries

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.