INTRODUCTION
BLUEFIN TUNA CRUDO*
tart cherry vinaigrette, kohlrabi, coriander
-14-
OYSTERS*
3 pc. | 9
half dozen | 18
dozen | 36
DUCK PÂTÉ EN CROÛTE
kernza tart, dried currants, wild mushroom conserva
-14-
CELERY ROOT VELOUTE burgundy black truffle, chestnuts, honeycrisp apple 13
AUTUMN SALAD chai-poached pears, pecans, blue cheese, sherry vinaigrette 12
BABY BEET TARTINE goat cheese, mandarin orange, dill, rye toast 14
BISON TARTARE* harissa aïoli, watermelon radish, cilantro, dried olive, socca 16
ROASTED FOIE GRAS* musquee de provence pumpkin, sorghum berries, cherry gastrique 22
HERITAGE GRAIN PASTA
CAPPELLETTI
roasted koginut squash, brown butter, sage, pleasant ridge grand reserve
-17/24-
SOURDOUGH BIGOLI
veal ragu, aji amarillo, fennel-anchovy sofrito, ricotta salata
-16/23-
SPAGHETTI NERO
prawns, mussels, octopus, fra diavolo, fines herbes
-18/25-
POTATO GNOCCHI
hen of the woods mushrooms, pine nuts, watercress, horseradish
-17/24-
FUSILLI
braised pork sausage, rapini, pickled calabrian peppers, pecorino
-17/24-
SEARED BLACK COD* winter squash mole, lacinato kale, ham hock broth, shiso 27
GRILLED KING SALMON* shelling beans, basil pistou, anaheim peppers, preserved lime 29
SEARED SCALLOPS* matsutake mushrooms, crab apples, sunchokes, brown butter 29
GRILLED PORK CHOP* tamarind glaze, japanese eggplant, mustard greens, mint 30
GRILLED PHEASANT BREAST* farro verde, confit parsnip, radicchio, grilled herbs 30
AMERICAN WAGYU FLAT IRON* ash-roasted squash, wild rice, black currants, red wine sauce 38
DOROTHY’S POT ROAST pommes aligot, mushroom confit, rosemary broth 32 with foie gras 44
SIDES
CREAMY SPINACH
cheese curds
BRUSSELS SPROUTS
apple butter, hazelnuts, white cheddar
CRISPY RED POTATOES
cipollini aïoli, shishito pepper
ROASTED DELICATA SQUASH
squash seed miso, marjoram
all sides 8
CHEF & OWNER | GAVIN KAYSEN
EXECUTIVE CHEF | CHRIS NYE
CHEF DE CUISINE | JAMES PASSAFARO
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.