skip to Main Content

DINNER MENU
GLUTEN FREE

Oysters*
3 pc. | 9
half dozen | 18
dozen | 36

SCALLOP CRUDO*
kumquat, black lime, celery hearts
-12-

RABBIT PATE*
radish giardiniera, cherry mostarda
-14-

POTATO VELOUTE smoked trout and roe, leek escabeche, dill pollen 13

GREEN SALAD whipped chevre, citrus, toasted seeds, winter radish, tahini vinaigrette 14

BISON TARTARE* harissa aïoli, watermelon radish, cilantro, dried olive, socca 16

GRILLED BEET “ROSSINI”* foie gras, chicory, caraway, buddha’s hand 22

SALT-BAKED CELERIAC hazelnut vinaigrette, watercress, black truffle 14

OCCHI
roasted carrot, robiola, almond, breakfast radish
-17/24-

PAPPARDELLE
rose veal, lemon drop pepper, fennel-anchovy sofrito, ricotta salata
-16/23-

SPAGHETTI
prawns, mussels, octopus, fra diavolo, fines herbes
-18/25-

CRISPY SCALE SNAPPER* basmati rice, ginger, kohlrabi, lobster emulsion  30

ROASTED HALIBUT* artichoke barigoule, asparagus, english peas, stuffed morels, mint 34

STEELHEAD TROUT* blistered gem lettuce, asian pear, preserved lemon, brown butter 29

TAMARIND GLAZED PORK CHOP* baby turnip, tatsoi, coconut, toasted rice 30

AMERICAN WAGYU FLAT IRON* black trumpet, grilled brassicas, red wine mushroom jus 32

GRILLED LAMB LEG* fava beans, new potatoes, spring onion, smoked shank jus 32

CREAMY SPINACH

CRISPY RED POTATOES
cipollini aïoli, shishito pepper

ROASTED BRUSSELS SPROUTS
raisin, almond, isphahan

FRIED CAULIFLOWER
apple kosho, crispy shallot, fresno pepper

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.