Dinner Menu

POTATO VELOUTE smoked trout and roe, leek escabeche, dill pollen 13

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

CRISPY SCALE SNAPPER* basmati rice, ginger, kohlrabi, lobster emulsion  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