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DINNER MENU
GLUTEN FREE

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

 

MAGRET DUCK PROSCIUTTO*
wild plum, radicchio, smoked beet, lilac
-10-

SUNCHOKE SOUP brussels sprouts, apple butter, wild bay leaf 12

GREEN SALAD arugula, haralson apples, stracciatella, black walnut, banyuls vinaigrette 14

BISON TARTARE* harissa aïoli, winter radish, cilantro, dried olive 16

SEARED FOIE GRAS* baby carrots, elderberries, horseradish 22

GLUTEN-FREE RAVIOLI
butternut squash, brown butter, sage, hickory nuts, mascarpone
-16/22-

MN WILD RICE
hungarian pepper, celery root, pleasant ridge, lemon balm
-16/23-

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

ALASKAN HALIBUT* green tomato curry, eggplant, cherry tomato, lemon verbena 30

ROASTED MONKFISH chrysanthemum, capers, pine mushroom, apple, chicken jus 29

STEELHEAD TROUT* wood-parched wild rice, swiss chard, demi-sec grapes, parsley emulsion 28

TAMARIND GLAZED PORK CHOP* spicy cucumber-carrot pickle, bok choy, tatsoi, natural jus 30

LAMB LEG & BELLY* fermented cabbage, kabocha squash, turnip, maple, grains and seeds 32

DRY-AGED BEEF RIBEYE* root vegetable mille feuille, charred escarole, black trumpet jus 45

CREAMY SPINACH

FRIED RED POTATOES
cipollini aïoli, shishito pepper

ROASTED BRUSSELS SPROUTS
raisin, almond, isphahan

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.