2

DINNER MENU
SPRING

GARDEN


White Asparagus Chowder
smoked lake trout, leeks
yukon gold potato, roe
11

Snap Pea Salad
parmesan vinaigrette, sunflower seeds
crispy pheasant egg
13

Burrata
rhubarb-strawberry compote
dandelion greens, escarole, rugbrød toast
16

PASTA


Rye Garganelli
rabbit ragù, veal sweetbreads, english pea
parmesan, mint
14/21

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

Wild Nettle Gnocchi
pleasant ridge reserve cheese, cracked black pepper
14/21

SEA


Mediterranean Sea Bream*
green asparagus, ramps, wild rice panisse
smoked butter, herring roe
27

Roasted Steelhead Trout*
roasted artichoke, morel mushroom
red wine sauce
27

Norwegian Cod*
potato crust, charred broccolini
chorizo sabayon
28

CHILLED


Smoked Whitefish*
cucumber, dill
kohlrabi, riesling gelée
14

Bison Tartare*
harissa aïoli, socca chips, cilantro
16

Day Boat Scallop Crudo*
green apple, shiso, chilies
scallion vinaigrette
17

SIDES


Crispy Potatoes
tomato aïoli

Creamy Spinach
cheese curds

Grilled Green Asparagus
pickled ramps, hummus

All Sides 8

LAND


Tamarind Glazed Pork Chop*
winter squash, peanuts
crispy watercress salad
29

Dry-Aged Duck Breast*
red turkey wheat berries, rhubarb
tasso ham, ramps
29

Roasted Lamb Leg*
hay-smoked rib, cranberry beans, turnips
horseradish, pancetta, verjus
29

50 Day Dry-Aged Ribeye for Two*
potato pierogi, spring garlic, charred leeks
red wine-beef vinaigrette
39/person

*CONSUMING RAW OR UNDERCOOKED MEAT, FISH OR OTHER PROTEINS CAN INCREASE THE RISK OF CONTRACTING A FOODBORNE ILLNESS