INTRODUCTION
SCALLOP CRUDO*
kumquat, black lime, celery hearts
-12-
OYSTERS*
3 pc. | 9
half dozen |18
dozen | 36
MAGRET DUCK PROSCIUTTO*
wild plum, radicchio, smoked beet, lavender
-10-
SUNCHOKE SOUP brussels sprouts, apple butter, wild bay leaf 12
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
HERITAGE GRAIN PASTA
BUTTERNUT SQUASH CARAMELLE
brown butter, sage, hazelnuts, mascarpone
-17/24-
MAFALDI
rose veal ragu, red cabbage, chestnut, big sky grana
-17/24-
SPAGHETTI NERO
prawns, mussels, octopus, fra diavolo, fines herbes
-18/25-
POTATO GNOCCHI
wild mushroom, lemon thyme, parmigiano reggiano
-17/24-
GIGLI
king crab, uni, bottarga, tarragon breadcrumbs
-18/25-
ALASKAN BLACK COD* roasted cauliflower, polenta, aji amarillo, mango 30
ROASTED MONKFISH potato pavé, baby carrot, bacon dashi, black garlic, scallion oil 28
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 VENISON* trumpet mushroom, salsify, cranberry, quince, pine 32
DOROTHY’S POT ROAST* mushroom confit, pommes aligot, rosemary broth 30 with foie gras 41
SIDES
CREAMY SPINACH
cheese curds
FRIED RED POTATOES
cipollini aïoli, shishito pepper
ROASTED BRUSSELS SPROUTS
raisin, almond, isphahan
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.