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DINNER MENU
FALL

GARDEN


Butternut Squash Soup
black walnut dukkah
cultured milk, lime
12

Roasted Carrot Salad
sunflower tahini, cranberry
caraway crumble
14

Grilled Baby Beets
cottage cheese, radicchio
sumac, cassis vinegar
14

PASTA


Parisian Gnocchi
heirloom pumpkin, trumpet mushrooms
hazelnuts, pecorino toscano
16/23

Spaghetti Nero
prawns, mussels, octopus
fra diavolo, fines herbes
18/25

Cappelletti
ham hock broth, celery root
collard greens, pine mushroom
17/24

SEA


Grilled Striped Bass*
cauliflower jardinière, bok choy jus
flowering mustard
29

Driftless Rainbow Trout*
black truffle, yellow eye beans
baby turnip, nasturtium butter
28

Seared Diver Scallops*
hen of the woods mushroom, cipollini onion
crispy chicken skin, red wine jus
29

CHILLED


Crab Salad
green papaya, peanut
young coconut, thai basil
17

Bison Tartare*
harissa aïoli, socca chips, cilantro
17

Arctic Char Crudo*
kohlrabi, green tomato geleé
coriander capers, poblano
17

SIDES


Crispy Potatoes
tomato aïoli

Creamy Spinach
cheese curds

Brussels Sprouts
bagna cauda, breadcrumbs

All Sides 8

LAND


Tamarind Glazed Pork Chop*
braised mustard greens
delicata squash, pancetta
30

Grilled Pheasant Breast*
wild rice porridge, crab apple
sunchoke, whey caramel
29

American Venison*
braised red cabbage, quince
pasilla chile, pumpkin seeds
32

Dorothy’s Pot Roast
pommes aligot, mushroom confit, rosemary broth
30 / 41 with fois gras

* 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