DINNER MENU
INTRODUCTION
OYSTERS*
on the half-shell (gf/df)
3pc 12 | half dozen 24 | dozen 44
SWEET CORN GAZPACHO
dungeness crab, cantaloupe, cherry, tomato, fresno pepper (gf/df)(veg available)
20
HEIRLOOM TOMATO SALAD
bergamino di bufala, pumpernicklel, lovage, banyuls vinaigrette (veg) (gf/df available)
17
GREEN SALAD
figs, smoked marcona almonds, pickled shallots, goat cheese, dill (gf/veg)(df available)
16
KANPACHI CRUDO*
tomato ponzu, roasted peach, lemon balm (df)(gf available)
16
BISON TARTARE*
harissa aïoli, watermelon radish, cilantro, dried olive, socca (gf/df)
21
HERITAGE GRAIN PASTA
SPAGHETTI NERO
octopus, prawn, mussels, fra’ diavolo (gf/df available)
24/34
PANSOTTI
sweet corn, black garlic soubise, marigold mint, ossau-iraty cheese (veg)(gf available)
20/28
RAVIOLO
lobster mushroom à la grecque, braised swiss chard, ricotta, aleppo pepper (veg)(gf available)
22
ORECCHIETTE
fennel sausage ragu, broccolini, hatch chili sofrito, smoked ricotta salata (gf/df/veg available)
21/29
CASARECCE
perennial wheat, pancetta, roasted heirloom tomato, basil, pecorino (gf/df/veg available)
20/28
ENTREES
HALIBUT*
badger flame beets, bronze fennel, castelvetrano olive, sesame crisp (gf/df)
36
RAINBOW TROUT*
mustard greens, shishito pepper ajvar, cucumber broth, coriander capers (gf)(df/veg available)
31
SPANISH MACKEREL*
squash, prawn mousseline, tendersweet cabbage, xo sauce (gf)(df available)
33
PORK CHOP*
tamarind glaze, mole verde, jicama, tomatillo, epazote (gf)(df/veg available)
37
DUCK BREAST*
grains of paradise, chanterelles, farro verde, radicchio, gooseberries, dolma (gf/df available)
35
WAGYU FLAT IRON*
au poivre, cream of corn, confit tomato, summer squash, leeks (gf)(df/veg available)
42
GRILLED LAMB LEG*
wild mushroom duxelle, green pepper tahini, swiss chard, lemon-caper jus (gf/df)
38
SIDES
CREAMY SPINACH
cheese curds (veg)
12
FRENCH FRIES
parmigiano, fines herbes, béarnaise powder (veg)
12
SHISHITO PEPPERS
lemon vinaigrette, whipped tahini, za’atar (gf/df/veg)
13
* 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.
CHEF & OWNER | GAVIN KAYSEN
EXECUTIVE CHEF | CHRIS NYE
CHEF DE CUISINE | BEN MØNSTER
SOUS CHEF | MASON MCDANIEL
SOUS CHEF | JOSH PETERSON