*These menus change and are meant as an example.
Dinner Menu
FIRST
PORK BELLY 22
sweet potato | maple gastrique | apple chip | walnut | chive
ROASTED HEIRLOOM CARROTS 18
truffle | honey | orange
WAGYU SAUTE 23
coffee | chili | tarragon mustard
SMOKED TROUT 20
flat bread | goat chees | red onion | cured egg
OXTAIL ONION SOUP 16
smoked bread| brie
PROVOLETA 22
duck confit | brussels | pomegranate | spiced honey
PAPPARDELLE MUSHROOM 19
parmigiano | cauliflower alfredo
TUNA CRAB TARTAR 24
dulse | cucumber | chimichurri aioli
SECOND
LITTLE GEM 21
hamachi | lemon & garlic vinaigrette
PEAR & RADISH 18
gorgonzola | radicchio | cranberry min vinaigrette
BEETS 18
fennel | persimmon | spiced yogurt | walnut
HALLOUMI & MUSHROOM 20
kale | pine nuts | mustard vinaigrette
THIRD
PORK SHANK 53
goat cheese potatoes | carrots | apple fig mostarda
ELK LOIN AU POIVRE 68
butternut gratin | apple | huckleberry demi
NEW YORK 73
mushrrom caps | red cabbage | fontina sauce
WINTER SQUASH 39
cauliflower | avocado | roasted romesco
BAVETTE 60
coffee chili | pave potato | brussels
BONE IN SHORT RIB 62
white bean | preserved tomato | garlic caper olive tapenade | spätzle
LAMB TENDERLOIN 63
cauliflower | zucchini | spaghetti squash | sun cherry tomatoes
BLACK COD 60
garlic maple glaze | broccolini | fondant potatoes
GAME HEN 50
chanterelles | seed potatoes | picatta
22% gratuity will be added to parties of 8 or more
*Consuming raw or undercooked foods may increase your risk of food born illness
By supporting us we are able to support our local farmers whenever possible