2

DINNER MENU
SUMMER

GARDEN


Chilled Carrot Soup
amaranth, coriander, habanero, ginger
11

Snap Pea Salad
parmesan vinaigrette, sunflower seeds
crispy pheasant egg
13

Burrata
rhubarb-strawberry compote
dandelion greens, escarole, rugbrød toast
18

PASTA


Rye Garganelli
rabbit ragù, veal sweetbreads, english pea
parmesan, mint
14/21

Spaghetti Nero
prawns, mussels, octopus
fra diavolo, fines herbes
16/23

Wild Nettle Gnocchi
pleasant ridge reserve cheese, cracked black pepper
14/21

SEA


Steamed Gulf Snapper*
baby squash, crispy blossom
sunflower, marjoram
27

Roasted Steelhead Trout*
roasted artichoke, morel mushroom
red wine sauce
27

Alaskan Halibut*
potato crust, charred broccolini
chorizo sabayon
29

CHILLED


Cured Superior Herring*
baby beets, green tomato
plum, nasturtium
14

Bison Tartare*
harissa aïoli, socca chips, cilantro
16

Diver Scallop Crudo*
chamomile, turnip
buttermilk, jalapeño
17

SIDES


Crispy Potatoes
tomato aïoli

Creamy Spinach
cheese curds

Heritage Grains
wild mushrooms, miso

All Sides 8

LAND


Tamarind Glazed Pork Chop*
tatsoi, charred cucumber, fresno chile, peanut
29

Dry-Aged Duck Breast*
swiss chard, radish, preserved cherries
anise hyssop
29

Veal Tenderloins*
dried tomato, sweet & sour eggplant
chickpea fritter, sorrel
29

Grilled Bison Striploin*
summer peppers, hand-milled polenta
oregano, bone marrow
31

* 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