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VEGETARIAN DINNER MENU

CELERY ROOT VELOUTE
burgundy black truffle, chestnuts, honeycrisp apple
-13-

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

BABY BEET TARTINE
goat cheese, mandarin orange, dill, rye toast
-14-

MAITAKE MUSHROOMS
roasted matsutake, crab apples, sunchokes, brown butter
-28-

TAMARIND GLAZED TURNIPS
japanese eggplant, mustard greens, mint
-18-

CAPPELLETTI
roasted koginut squash, brown butter, sage, pleasant ridge grand reserve
-17/24-

POTATO GNOCCHI
hen of the woods mushrooms, pine nuts, watercress, horseradish

-17/24-

CREAMY SPINACH
cheese curds

CRISPY RED POTATOES
cipollini aïoli, shishito pepper

ROASTED DELICATA SQUASH
squash seed miso, marjoram

BRUSSELS SPROUTS
apple butter, hazelnuts, white cheddar

all sides 8