INTRODUCTION
SMOKED STURGEON
egg yolk, watercress, cedar vinaigrette
-12-
OYSTERS*
3 pc. | 9
half dozen |18
dozen | 36
MAGRET DUCK PROSCIUTTO*
wild plum, radicchio, smoked beet, lilac
-10-
SUNCHOKE SOUP brussels sprouts, apple butter, wild bay leaf 12
GREEN SALAD arugula, haralson apples, stracciatella, black walnut, banyuls vinaigrette 14
LEEK AND PEAR TART big wooks blue, bone marrow, fennel pollen, parsley 14
BISON TARTARE* harissa aïoli, winter radish, cilantro, dried olive 16
SEARED FOIE GRAS* carrot sourdough, baby carrots, elderberries, horseradish 22
HERITAGE GRAIN PASTA
BUTTERNUT SQUASH CARAMELLE
brown butter, sage, hickory nuts, mascarpone
-17/24-
RED PEPPER ORECCHIETTE
smoked rabbit, hungarian pepper, celery root, pleasant ridge, lemon balm
-17/24-
SPAGHETTI NERO
prawns, mussels, octopus, fra diavolo, fines herbes
-18/25-
POTATO GNOCCHI
wild mushroom, lemon thyme, parmigiano reggiano
-17/24-
CAMPANELLE
king crab, uni, tarragon, pinenut breadcrumbs
-18/25-
ALASKAN HALIBUT* green tomato curry, eggplant, cherry tomato, lemon verbena 30
ROASTED MONKFISH chrysanthemum, capers, pine mushroom, apple, chicken jus 28
STEELHEAD TROUT* wood-parched wild rice, swiss chard, demi-sec grapes, parsley emulsion 29
TAMARIND GLAZED PORK CHOP* spicy carrot-cucumber pickle, bok choy, tatsoi, natural jus 30
GRILLE PHEASANT BREAST* sorghum, parsnip, nasturtium, black truffle 30
LAMB LEG & BELLY* fermented cabbage, kabocha squash, turnip, maple, grains and seeds 32
DRY-AGED BEEF RIBEYE* root vegetable mille feuille, charred escarole, black trumpet jus 45
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 | 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.