skip to Main Content

DINNER MENU
LATE SPRING

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

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

CREAMY SPINACH
cheese curds

DUCK FAT POTATOES
fines herb aïoli

GRILLED ASPARAGUS
bèarnaise, pickled green peppercorn

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.