DINNER MENU
EARLY SPRING
RAW
OPAH TATAKI*
daikon radish, kumquat, flax seed, agua chile
-16-
OYSTERS*
3 pc. | 9
half dozen |18
dozen | 36
COPPA*
pickled squash, apple butter pumpkin miso, rugbrød
-14-
WILD MUSHROOM SOUP smoked sturgeon, preserved mushroom, tarragon, oyster cracker 12
GREEN SALAD hickory nuts, marieke gouda, honeycrisp apple, cider vinaigrette 14
CHILLED FOIE GRAS* roasted beet, pickled black walnut, amaranth, seeded rye 20
CRAB SALAD marinated green papaya, virginia peanut, young coconut, thai basil 17
BISON TARTARE* harissa aïoli, watermelon radish, cilantro, dried olive 16
PASTA & GRAINS
RICOTTA CAVATELLI
fennel confit, spring carrot, basil, macron almond, pecorino
-16/22-
POTATO RAVIOLINI
leeks, crème fraîche, herring roe
-17/24-
SPAGHETTI NERO
prawns, mussels, octopus, fra diavolo, fines herbes
-18/25-
RYE CASARECCE
charred savoy cabbage, pancetta pleasant ridge reserve, black pepper
-17/24-
EMMER WHEAT ORECCHIETTE
morcilla sausage, aged cheddar, watercress, garlic chive
-17/24-
ALASKAN HALIBUT* white asparagus, barley cous cous, raspberry coulis, pea shoots 30
STEELHEAD TROUT* potato crust, garnet yam, za’atar, citrus-ginger nage 28
GRILLED SWORDFISH* crushed fava beans, mustard greens, roasted garlic, cucumber, dill 28
TAMARIND GLAZED PORK CHOP* broccolini, baby kale, fermented peppers, crispy garlic 30
DRY-AGED DUCK BREAST* braised turnips, shelling beans, sorghum, sansho pepper 29
XAWAASH SPICED LAMB LOIN* roasted rutabaga, fresh turmeric, grilled bitter greens 31
DRY-AGED BEEF RIBEYE ramp-sorrel salsa verde, sunchoke, endive, beef vinaigrette 39
SIDES
CREAMY SPINACH
cheese curds
DUCK FAT POTATOES
fines herb aïoli
GRILLED CAULIFLOWER
pistachio, citrus yogurt
all sides 8
CHEF & OWNER | GAVIN KAYSEN
EXECUTIVE CHEF | CHRIS NYE
CHEF DE CUISINE | ADAM RITTER
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.