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OYSTERS*
on the half-shell (gf/df)
3pc 12 | half dozen 24 | dozen 44

MISO SOUP
dashi broth, enoki mushroom, celeriac, scallion, lemongrass oil (df/veg)(gf available)
16

HAKUREI TURNIP
pistachio salsa macha, cara cara orange, jalapeño, coriander (veg/gf/df)
16

ENDIVE SALAD*
smoked sturgeon, lemon oil custard, dill, fried onion (gf/df)
17

SALMON CRUDO*
grapefruit citronette, compressed fennel, cherry belle radish, amaranth (gf/df)
18

BISON TARTARE*
harissa aïoli, watermelon radish, cilantro, dried olive, socca (gf/df)
21

SPAGHETTI NERO
octopus, prawn, mussels, fra’ diavolo (gf/df available)
24/34

RIGATONI
pork sausage ragu, fennel pesto, anchovy sofrito, lemon breadcrumbs (gf/df available)
21/29

AGNOLOTTI DOPPIO
idiazabal cheese, roasted carrot, apricot chutney, aleppo pepper (veg)(gf available)
20/28

RISOTTO 
dungeness crab, romanesco, saffron, preserved lemon, calabrian chili(gf)(veg available)
24/34

CARAMELLE
sunchoke, pleasant ridge, caramelized onion, chestnut, rosemary (veg)(gf available)
20/28

ROASTED MONKFISH*
savoy cabbage, cannellini bean giardiniera, sauternes beurre blanc (df available)
30

ARCTIC CHAR*
roasted beet, baby carrot, chermoula, sauce tarator (gf)(df/veg available)
32

SCALLOPS*
broccoli rabe, sunchoke, kohlrabi, salsa verde, acqua pazza (gf) (df available)
32

PORK CHOP* 
tamarind glaze, rutabaga, mustard greens, red thai curry, green mango (gf/df)(veg available)
37

DRY-AGED DUCK BREAST* 
sorghum, braised red cabbage, kumquat-squash marmalade (gf)(df available)
35

10oz DRY-AGED RIBEYE* 
parsnip-potato pavé, soubise, black truffle vinaigrette (gf)
74

DOROTHY’S POT ROAST*
pommes aligot, mushroom confit, rosemary broth (gf)(df/veg available)
34
with foie gras
51

CREAMY SPINACH
cheese curds (gf/veg)
12

FRENCH FRIES
parmigiano, fines herbes, béarnaise powder (gf/veg)(df available)
12

GRILLED MUSHROOM
aleppo pepper adobo, lime crema, peanut crumble (gf/veg)(df available)
13

* 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.

CHEF & OWNER | GAVIN KAYSEN
EXECUTIVE CHEF | CHRIS NYE
CHEF DE CUISINE | BEN MØNSTER
SOUS CHEF | AARON BUENDORF
SOUS CHEF | JENNY HOFFERBER
SOUS CHEF | JOSH PETERSON