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DINNER MENU
GLUTEN FREE

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

STRIPED BASS CRUDO*
hearts of palm, grapefruit, lime leaf
-14-

BELGIAN ENDIVE*
duck prosciutto, quince, hibiscus
-12-

 

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

GREEN 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

MN FOIE GRAS* musquee de provence pumpkin, sorghum berries, winter fruit gastrique 22

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

PAPPARDELLE
braised pork sausage, rapini, pickled calabrian peppers, pecorino
-16/23-

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

SEARED BLACK COD* winer squash mole, lacinato kale, ham hock broth, shiso  29

DRIFTLESS RAINBOW TROUT* maine lobster, fennel, kumquat, chickpea panisse  27

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

GRILLED PORK CHOP* tamarind glaze, sweet potato, papaya, virginia peanuts 30

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

AMERICAN VENISON* red cabbage, roasted onion, salted elderflowers, cranberry 38

CREAMY SPINACH

CRISPY RED POTATOES
cipollini aïoli, shishito pepper

GRILLED MUSHROOMS
mustard vinaigrette, shallots

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.