INTRODUCTION
SCALLOP CRUDO*
lemon verbena, bolted radish, ginger
-13-
Oysters*
3 pc. | 9
half dozen | 18
dozen | 36
RABBIT PATE*
radish giardiniera, cherry mostarda, seeded toast
-14-
MUSHROOM SOUP mushroom compote, green asparagus, candied enoki, watercress 12
GEM SALAD cucumber, pickled scapes, pleasant ridge, pistachio 12
SNAP PEA SALAD* parmesan vinaigrette, sunflower seeds, crispy pheasant egg 14
BISON TARTARE* harissa aïoli, watermelon radish, cilantro, dried olive, socca 16
FOIE GRAS PAVLOVA* rhubarb, marcona almond, tarragon, fennel-black pepper meringue 22
HERITAGE GRAIN PASTA
RAVIOLI VERDE
braised guinea hen, green tomato compote, arugula, pecorino fonduta
-17/24-
SOURDOUGH BIGOLI
veal ragu, aji amarillo, 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-
ATLANTIC FLOUNDER* squid à la plancha, pole beans, charred eggplant, red pepper jus 27
ROASTED HALIBUT* artichoke barigoule, asparagus, english peas, stuffed morels, mint 34
STEELHEAD TROUT* za’atar, braised fennel, wild rice pilaf, charred cucumber 29
TAMARIND GLAZED PORK CHOP* baby turnip, garlic chive, coconut, toasted rice 30
SPICE-CRUSTED DUCK BREAST* sorghum, rhubarb, snap peas, glazed sausage 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 30
SIDES
CREAMY SPINACH
cheese curds
FRIED CAULIFLOWER
vadouvan curry, almond, golden raisin
CRISPY RED POTATOES
cipollini aïoli, shishito pepper
ROASTED ZUCCHINI
garlic scapes, ramp butter
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.