INTRODUCTION
SCALLOP CRUDO*
lemon verbena, bolted radish, ginger
-13-
OYSTERS*
3 pc. | 9
half dozen | 18
dozen | 36
DUCK PÂTÉ EN CROÛTE
kernza tart, dried currants, lobster mushroom conserva
-14-
SWEET CORN GAZPACHO king crab, cantaloupe, cherry tomato, habanero 14
GEM SALAD cucumber, pickled scapes, pleasant ridge, pistachio vinaigrette 12
HEIRLOOM TOMATO SALAD herring escabeche, ground cherries, puffed amaranth, sumac 14
BISON TARTARE* harissa aïoli, watermelon radish, cilantro, dried olive, socca 16
CHILLED FOIE GRAS* grilled strawberry, pickled strawberry, elderflowers, toasted brioche 22
HERITAGE GRAIN PASTA
RAVIOLI VERDE
braised guinea hen, green tomato compote, arugula, pecorino fonduta
-17/24-
SOURDOUGH BIGOLI
veal ragu, aji amarillo, fennel-anchovy sofrito, ricotta salata
-16/23-
SPAGHETTI NERO
prawns, mussels, octopus, fra diavolo, fines herbes
-18/25-
POTATO GNOCCHI
maine lobster, sauce américaine, pea leaves, pancetta, lemon
-26/39-
WHOLE WHEAT CASARECCE
roasted tomato, ‘nduja salami, sweet corn, parmigiano reggiano
-17/24-
STRIPED BASS* squid à la plancha, pole beans, charred eggplant, red pepper jus 27
STEAMED HALIBUT* squash blossom, zucchini, cherry tomato, pepperoncini, sauce bourride 34
COHO SALMON* za’atar, braised fennel, wild rice pilaf, charred cucumber 29
GRILLED PORK CHOP* tamarind glaze, japanese eggplant, mustard greens, mint 30
SPICE-CRUSTED DUCK BREAST* grilled beets, swiss chard, wild plum, foie gras bordelaise 30
AMERICAN WAGYU FLAT IRON* chanterelles, kale pesto, sweet corn, sansho pepper 38
GRILLED LAMB RACK* couscous, nectarine mostarda, thumbelina carrots, cardamom 34
SIDES
CREAMY SPINACH
cheese curds
FRIED CAULIFLOWER
vadouvan curry, almond, golden raisin
CRISPY RED POTATOES
cipollini aïoli, shishito pepper
ROASTED ZUCCHINI
garlic scapes, nasturtium butter
all sides 8
CHEF & OWNER | GAVIN KAYSEN
EXECUTIVE CHEF | CHRIS NYE
CHEF DE CUISINE | JAMES PASSAFARO
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.