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DINNER MENU
GLUTEN FREE

SCALLOP CRUDO*
kumquat, black lime, celery hearts
-12-

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

WINTER GREEN SALAD 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

SALT-BAKED CELERIAC hazelnut vinaigrette, watercress, black truffle 14

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

MN WILD RICE
roasted parsnip, nasturtium, demi sec grapes
-16/23-

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

ALASKAN BLACK COD* roasted cauliflower, polenta, aji amarillo, persimmon 30

ROASTED MONKFISH chrysanthemum, capers, pine mushroom, apple, chicken jus 28

DRIFTLESS TROUT* blistered gem lettuce, asian pear, preserved lemon, brown butter 29

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

AMERICAN VENISON* trumpet mushroom, salsify, cranberry, quince, pine 32

DOROTHY’S POT ROAST mushroom confit, pommes aligot, rosemary broth 30 with foie gras 41

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.