DINNER MENU
INTRODUCTION
OYSTERS*
on the half-shell (gf/df)
3pc 12 | half dozen 24 | dozen 44
CHILLED PEA SOUP
pickled green strawberries, spearmint, fava beans, jalapeño curry (gf/df/veg)
15
SNAP PEA SALAD
crispy pheasant egg, daikon, sunflower seeds, parmesan vinaigrette (gf/veg) (df available)
15
FLUKE CRUDO*
limoncello compressed beet, nettle, whey, smoked trout roe (gf/df available)
16
BISON TARTARE*
harissa aïoli, watermelon radish, cilantro, dried olive, socca (gf/df)
21
DUCK RILLETTES*
buttermilk panna cotta, green tomato jam, spring onion, toasted porridge bread
17
HERITAGE GRAIN PASTA
SPAGHETTI NERO
octopus, prawn, mussels, fra’ diavolo (gf/df available)
24/34
POTATO GNOCCHI
lobster, wakame, english pea, roe butter, basil
26/36
TORTELLINI
stracciatella, caramelized onion, prosciutto, preserved citrus (gf/veg available)
20/28
RAVIOLO
morel mushroom à la grecque, braised swiss chard, ricotta, aleppo pepper (veg)(gf available)
22
GIGLI
braised duck, green garlic, asparagus, ricotta salata, sunflower seeds (gf/df/veg available)
21/29
ENTREES
HALIBUT*
artichoke, sorrel, sunchoke, squid ink brioche, vin jaune (gf/df available)
36
STEELHEAD TROUT*
arugula pesto, radish, ramps, cucumber, pistachio, dill (gf)(df/veg available)
32
ROCKFISH*
cockles, english peas, fennel, roasted potato beurre blanc (gf)(df/veg available)
32
PORK CHOP*
tamarind glaze, coconut tahini, hakurei turnip, lacinato kale (df)(gf/veg available)
37
ROASTED DUCK BREAST*
five spice, yu choy, fried dumpling, hoisin purée, shinko pear (gf)(df available)
34
GRILLED BEEF PICANHA*
leek, bone marrow, carrots, parsley pistou (gf)(df/veg available)
37
LAMB TWO WAYS*
herb-crusted rack, braised neck, nettles, chickpeas, fava beans, salsa verde (gf/df)
38
SIDES
CREAMY SPINACH
cheese curds (veg)
12
FRENCH FRIES
parmigiano, fines herbes, béarnaise powder (veg)
12
GRILLED ASPARAGUS
lemon sabayon, portabella mushroom (gf)(df/veg available)
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
SOUS CHEF | VANUS ERICKSON