skip to Main Content

VEGETARIAN DINNER MENU

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

GREEN SALAD
local chèvre, spring vegetables, wild rice croutons, sorghum vinaigrette
-12-

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

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

GRILLED SUNCHOKES
fava beans, mustard greens, roasted garlic, dill
-18-

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

CREAMY SPINACH
cheese curds

FINGERLING POTATOES
fines herb aïoli

GRILLED ASPARAGUS
ramp cream, green peppercorns

all sides 8