DINNER MENU
INTRODUCTION
OYSTERS*
on the half-shell (gf/df)
3pc 12 | half dozen 24 | dozen 44
MISO SOUP
dashi broth, enoki mushroom, celeriac, scallion, lemongrass oil (df/veg)(gf available)
16
HAKUREI TURNIP
pistachio salsa macha, cara cara orange, jalapeño, coriander (veg/gf/df)
16
ENDIVE SALAD*
smoked sturgeon, lemon oil custard, dill, fried onion (gf/df)
17
SALMON CRUDO*
grapefruit citronette, compressed fennel, cherry belle radish, amaranth (gf/df)
18
BISON TARTARE*
harissa aïoli, watermelon radish, cilantro, dried olive, socca (gf/df)
21
HERITAGE GRAIN PASTA
SPAGHETTI NERO
octopus, prawn, mussels, fra’ diavolo (gf/df available)
24/34
RIGATONI
pork sausage ragu, fennel pesto, anchovy sofrito, lemon breadcrumbs (gf/df available)
21/29
AGNOLOTTI DOPPIO
idiazabal cheese, roasted carrot, apricot chutney, aleppo pepper (veg)(gf available)
20/28
RISOTTO
dungeness crab, romanesco, saffron, preserved lemon, calabrian chili(gf)(veg available)
24/34
CARAMELLE
sunchoke, pleasant ridge, caramelized onion, chestnut, rosemary (veg)(gf available)
20/28
ENTREES
ROASTED MONKFISH*
savoy cabbage, cannellini bean giardiniera, sauternes beurre blanc (df available)
30
ARCTIC CHAR*
roasted beet, baby carrot, chermoula, sauce tarator (gf)(df/veg available)
32
SCALLOPS*
broccoli rabe, sunchoke, kohlrabi, salsa verde, acqua pazza (gf) (df available)
32
PORK CHOP*
tamarind glaze, rutabaga, mustard greens, red thai curry, green mango (gf/df)(veg available)
37
DRY-AGED DUCK BREAST*
sorghum, braised red cabbage, kumquat-squash marmalade (gf)(df available)
35
10oz DRY-AGED RIBEYE*
parsnip-potato pavé, soubise, black truffle vinaigrette (gf)
74
DOROTHY’S POT ROAST*
pommes aligot, mushroom confit, rosemary broth (gf)(df/veg available)
34
with foie gras
51
SIDES
CREAMY SPINACH
cheese curds (gf/veg)
12
FRENCH FRIES
parmigiano, fines herbes, béarnaise powder (gf/veg)(df available)
12
GRILLED MUSHROOM
aleppo pepper adobo, lime crema, peanut crumble (gf/veg)(df available)
13
* 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.
CHEF & OWNER | GAVIN KAYSEN
EXECUTIVE CHEF | CHRIS NYE
CHEF DE CUISINE | BEN MØNSTER
SOUS CHEF | AARON BUENDORF
SOUS CHEF | JENNY HOFFERBER
SOUS CHEF | JOSH PETERSON