INTRODUCTION
SCALLOP CRUDO*
hearts of palm, grapefruit, lime leaf
-14-
OYSTERS*
3 pc. | 9
half dozen | 18
dozen | 36
BELGIAN ENDIVE*
duck prosciutto, quince, hibiscus
-12-
SUNCHOKE VELOUTE sunflower seeds, marjoram, fenugreek, black garlic 12
GREEN SALAD chai-poached pears, pecans, blue cheese, sherry vinaigrette 12
BABY BEET TARTINE goat cheese, blood orange, dill, shallot marmalade, rye toast 14
BISON TARTARE* harissa aïoli, watermelon radish, cilantro, dried olive, socca 16
MN FOIE GRAS* black lentils, celeriac fondant, turmeric, espelette, celery salad 22
HERITAGE GRAIN PASTA
CASONCELLI
king crab, ricotta, swiss chard, preserved lemon
-18/25-
MAFALDI
aged pecorino toscano, cracked black pepper
-16/23-
SPAGHETTI NERO
prawns, mussels, octopus, fra diavolo, fines herbes
-18/25-
POTATO GNOCCHI
hen of the woods mushrooms, pine nuts, watercress, horseradish
-17/24-
FUSILLI
veal sausage, rapini, pickled calabrian peppers, pecorino
-17/24-
SEARED MONKFISH* salsify, king oyster mushroom, baby turnip, bacon vinaigrette 29
DRIFTLESS RAINBOW TROUT* maine lobster, fennel, kumquat, chickpea panisse 32
GULF SNAPPER* black trumpet mushroom, braised savoy cabbage, red wine sauce 29
GRILLED PORK CHOP* tamarind glaze, sweet potato, papaya, virginia peanuts 30
DRY-AGED DUCK BREAST* black currant, foie gras pastilla, treviso, isphahan spice 30
BISON STRIPLOIN* potato pavé, kohlrabi, smoked cipollini onion, black pepper jus 34
DOROTHY’S POT ROAST pommes aligot, mushroom confit, rosemary broth 32 with foie gras 44
SIDES
CREAMY SPINACH
cheese curds
BRUSSELS SPROUTS
apple butter, hazelnuts, white cheddar
CRISPY POTATOES
taleggio aïoli, garlic oil
GRILLED MUSHROOMS
mustard vinaigrette, shallots
all sides 9
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.