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DINNER MENU
GLUTEN FREE

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

BLUEFIN TUNA CRUDO*
tart cherry vinaigrette, kohlrabi, coriander
-14-

CELERY ROOT VELOUTE burgundy black truffle, chestnuts, honeycrisp apple 13

AUTUMN SALAD chai-poached pears, pecans, blue cheese, sherry vinaigrette 12

BABY BEET TARTINE goat cheese, mandarin orange, dill, gluten-free toast 14

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

ROASTED FOIE GRAS* musquee de provence pumpkin, sorghum berries, cherry gastrique 22

CAPPELLETTI
roasted koginut squash, brown butter, sage, pleasant ridge grand reserve
-17/24-

PAPPARDELLE
veal ragu, aji amarillo, fennel-anchovy sofrito, ricotta salata
-16/23-

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

SEARED BLACK COD* winer squash mole, lacinato kale, ham hock broth, shiso  27

GRILLED KING SALMON* shelling beans, basil pistou, anaheim peppers, preserved lime  29

SEARED SCALLOPS* matsutake mushrooms, crab apples, sunchokes, brown butter 29

GRILLED PORK CHOP* tamarind glaze, japanese eggplant, mustard greens, mint 30

DOROTHY’S POT ROAST pommes aligot, mushroom confit, rosemary broth, 32 with foie gras 44

AMERICAN WAGYU FLAT IRON* ash-roasted squash, wild rice, black currants, red wine sauce 38

CREAMY SPINACH

CRISPY RED POTATOES
cipollini aïoli, shishito pepper

ROASTED DELICATA SQUASH
squash seed miso, marjoram

BRUSSELS SPROUTS
apple butter, hazelnuts, white cheddar

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.