DINNER MENU
LATE SPRING
RAW
Hiramasa Crudo*
baby cucumber, rhubarb consommé, angelica
-12-
OYSTERS*
3 pc. | 9
half dozen |18
dozen | 36
DRY-CURED COPPA*
mushroom beignet, lime crème fraîche
-10-
CAULIFLOWER SOUP crème fraîche, gooseberry, wild rice tuile, lovage 11
GREEN SALAD local chèvre, spring vegetables, wild rice croutons, sorghum vinaigrette 14
CHILLED FOIE GRAS* pickled green strawberry, celery, shiso, seeded rye 20
SNAP PEA SALAD parmesan vinaigrette, sunflower seeds, crispy pheasant egg 14
BISON TARTARE* harissa aïoli, watermelon radish, cilantro, dried olive 16
PASTA & GRAINS
RICOTTA CAVATELLI
fennel confit, spring carrot, basil, marcona almond, pecorino
-16/22-
NETTLE GNOCCHI
yukon gold potato, pleasant ridge, black pepper
-17/24-
SPAGHETTI NERO
prawns, mussels, octopus, fra diavolo, fines herbes
-18/25-
PEA LEAF FUSILLI
braised lamb, morel mushroom, english peas, parmigiano reggiano
-18/25-
EMMER WHEAT ORECCHIETTE
morcilla sausage, aged cheddar, watercress, garlic chives
-17/24-
ALASKAN HALIBUT* green tomato curry, eggplant, cherry tomato, lemon verbena 30
GREAT LAKES TROUT* lobster, kohlrabi, black garlic, shellfish nage, sorrel 28
GRILLED SWORDFISH* crushed fava beans, mustard greens, roasted garlic, cucumber, dill 28
TAMARIND GLAZED PORK CHOP* spicy carrot-cucumber pickle, bok choy, tatsoi, natural jus 30
DRY-AGED DUCK BREAST* green wheat berries, lacinato kale, honey berry, grilled heart 29
BRAISED VEAL BELLY heirloom hominy, swiss chard, tomatillo, roasted poblano 28
DRY-AGED BEEF RIBEYE salsa verde, sunchoke, endive, beef vinaigrette 45
SIDES
CREAMY SPINACH
cheese curds
DUCK FAT POTATOES
fines herb aïoli
GRILLED ASPARAGUS
bèarnaise, pickled green peppercorn
all sides 8
CHEF & OWNER | GAVIN KAYSEN
EXECUTIVE CHEF | CHRIS NYE
CHEF DE CUISINE | ADAM RITTER
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.