skip to Main Content

DINNER MENU
GLUTEN FREE

BIRCH SMOKED COBIA*
asparagus, green garlic, maltaise sauce
-16-

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

PROSCIUTTO DI PARMA*
pickled salsify, apple butter  pumpkin miso
-14-

CAULIFLOWER SOUP crème fraîche, gooseberry, wild rice tuile, lovage 11

GREEN SALAD local chèvre, spring vegetables, wild rice, sorghum vinaigrette 14

CHILLED FOIE GRAS* roasted beet, pickled black walnut, amaranth 20

SNAP PEA SALAD parmesan vinaigrette, sunflower seeds, pheasant egg 14

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

GLUTEN-FREE CAVATELLI
fennel confit, spring carrot, basil, marcona almond, pecorino
-16/22-

MN WILD RICE
morel mushroom, english pea, pea tendrils, chicken egg
-16/23-

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

GREAT LAKES TROUT* lobster, kohlrabi, black garlic, shellfish nage, sorrel 28

GRILLED SWORDFISH* crushed fava beans, mustard greens, roasted garlic, cucumber, dill 28

TAMARIND GLAZED PORK CHOP* broccolini, baby kale, fermented peppers, crispy garlic 30

BRAISED VEAL BREAST heirloom hominy, swiss chard, tomatillo, roasted poblano 28

DRY-AGED BEEF RIBEYE ramp salsa verde, sunchoke, endive, beef vinaigrette  39

CREAMY SPINACH

DUCK FAT POTATOES
fines herb aïoli

GRILLED ASPARAGUS
ramp cream, green peppercorns

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.