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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

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

GREEN SALAD whipped chevre, citrus, toasted seeds, winter radish, tahini vinaigrette 14

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

GRILLED BEET “ROSSINI”* foie gras, chicory, caraway, buddha’s hand 22

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

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

PAPPARDELLE
rose veal ragu, red cabbage, chestnut, big sky grana
-16/23-

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

CRISPY SCALE SNAPPER* basmati rice, ginger, kohlrabi, lobster emulsion  30

ROASTED MONKFISH potato pavé, baby carrot, bacon dashi, black garlic, scallion oil 28

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

TAMARIND GLAZED PORK CHOP* baby turnip, tatsoi, coconut, toasted rice 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.