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SCALLOP CRUDO*
kumquat, black lime, celery hearts

-12-

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

RABBIT PATE*
radish giardiniera, cherry mostarda, seeded toast

-14-

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-

SOURDOUGH BIGOLI
rose veal, lemon drop pepper, 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-

RICOTTA GNUDI
swiss chard, white asparagus, brown butter, sorrel
-17/24-

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

ROASTED HALIBUT* artichoke barigoule, asparagus, english peas, stuffed morels, mint 34

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 WAGYU FLAT IRON* black trumpet, grilled brassicas, red wine mushroom jus 38

GRILLED LAMB LEG fava beans, new potatoes, spring onion, smoked shank jus 32

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.