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DINNER MENU
FALL

GARDEN


Butternut Squash Soup
black walnut dukkah
cultured milk, lime
11

Heirloom Tomato Salad
red cedar, goat cheese, brioche
dozen herbs & lettuces
13

Burrata
yellow peach compote
dandelion greens escarole, rugbrød toast
18

PASTA


Ricotta Cavatelli
‘nduja salami, heirloom tomato pecorino toscano, basil
14/21

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

Sweet Corn Agnolotti
foie gras, black garlic, chanterelle, lovage
15/22

SEA


Steamed Black Bass*
baby squash, crispy blossom
sunflower, marjoram
27

Rainbow Trout*
lobster mushroom, fennel
dragon tongue beans, crawfish nage
27

Alaskan Halibut*
potato crust, charred broccolini
chorizo sabayon
29

CHILLED


King Crab
green papaya, peanut
haricot vert, thai basil
16

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*
braised mustard greens
delicata squash, pancetta
29

Dry-Aged Duck Breast*
swiss chard, radish
preserved blueberries, taragon
29

Veal Tenderloin*
braised veal cheek, dried tomato
sweet & sour eggplant, sorrel
29

Grilled Bison Striploin*
tender leeks, hen of the woods mushrooms
creamy polenta, confit onion-thyme jus
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