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DINNER MENU
GLUTEN FREE

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

SCALLOP CRUDO*
hearts of palm, grapefruit, lime leaf
-14-

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

SUNCHOKE VELOUTE sunflower seeds, marjoram, fenugreek, black garlic 12

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

BABY BEET TARTINE goat cheese, blood orange, dill, shallot marmalade, gluten-free toast 14

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

MN FOIE GRAS* black lentils, celeriac fondant, turmeric, espelette, celery salad 22

CASONCELLI
king crab, ricotta, swiss chard, preserved lemon
-18/25-

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

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

SEARED MONKFISH* salsify, king oyster mushroom, baby turnip, bacon vinaigrette  29

DRIFTLESS RAINBOW TROUT* maine lobster, fennel, kumquat, chickpea panisse  32

GULF SNAPPER* black trumpet mushroom, braised savoy cabbage, red wine sauce 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

BISON STRIPLOIN* potato pavé, kohlrabi, smoked cipollini onion, black pepper jus 34

CREAMY SPINACH

CRISPY POTATOES
taleggio aïoli, garlic oil

GRILLED MUSHROOMS
mustard vinaigrette, shallots

BRUSSELS SPROUTS
apple butter, hazelnuts, white cheddar

all sides 9

*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.