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SCALLOP CRUDO*
hearts of palm, grapefruit, lime leaf

-14-

OYSTERS*
3 pc. | 9
half dozen | 18
dozen | 36

BELGIAN ENDIVE*
duck prosciutto, quince, hibiscus

-12-

CELERY ROOT VELOUTE burgundy black truffle, chestnuts, honeycrisp apple 13

GREEN 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

MN FOIE GRAS* black lentils, celery root, turmeric, espelette 22

CAPPELLETTI
roasted butternut squash, brown butter, sage, pleasant ridge grand reserve

-17/24-

MAFALDI
“cacio e pepe”, aged pecorino toscano, cracked black pepper

-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
veal sausage, rapini, pickled calabrian peppers, pecorino
-17/24-

SEARED BLACK COD* winter squash mole, lacinato kale, ham hock broth, shiso 29

DRIFTLESS RAINBOW TROUT* maine lobster, fennel, kumquat, chickpea panisse 32

GULF SNAPPER* black trumpet mushroom, braised savoy cabbage, red wine sauce 29

GRILLED PORK CHOP* tamarind glaze, sweet potato, papaya, virginia peanuts 30

DRY-AGED DUCK BREAST* black currant, foie gras pastilla, treviso, isphahan 30

AMERICAN VENISON* red cabbage, roasted onion, salted elderflowers, cranberry 38

DOROTHY’S POT ROAST pommes aligot, mushroom confit, rosemary broth 32 with foie gras 44

CREAMY SPINACH
cheese curds

BRUSSELS SPROUTS
apple butter, hazelnuts, white cheddar

CRISPY RED POTATOES
cipollini aïoli, shishito pepper

GRILLED MUSHROOMS
mustard vinaigrette, shallots

all sides 8

*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.