*These menus change and are meant as an example.
Winter Dinner Menu
FIRST
CRISPY PORK BELLY 22
sweet potatoes | apple | walnuts | honey gastrique
SMOKED TROUT TOAST 21
cabbage| maple bacon goat cheese | hibiscus onions
TARTARE 29
prime beef| yellowtail| radish | caper | cured egg
BUTTERNUT & CHESTNUT SOUP 16
cranberries | spicy onions | sage
RILLETTES 21
pork & duck | pickled cauliflower | fruit mostarda|baguette
SCALLOP & FETTUCCIINE 31
crème fraiche velouté| caviar |chervil
ELK & WAGYU SAUSAGE 23
huckleberry jam | pomme nest | smoked celery
AHI TUNA 26 GF NF
yams | soubise | shishito pepper
SECOND
CRISPY DUCK CAESAR 20
crackling| little gem | parmesan crumble | smoked garlic vinaigrette
CINNAMON BABY BEETS 19
hazelnut crunch| yogurt | frisee | truffle honey vinaigrette
BRUSSELS SPROUT SALAD 19
wild boar bacon | poached pear | huckleberry vinaigrette
BURRATA 21
tuscan kale |marinated pepper | dried olives | coal burnt oil |orange vinaigrette
THIRD
CHICKEN 48
pressed citrus spice |soft polenta |sweet & sour brussels
A5 TENDERLOIN 160
sunchoke |fondant potato | truffle bearnaise
ELK LOIN 72
buttercup squash napoleon | rapini | apple bacon jam
LAMB SHANK 57
balsamic onions | goat cheese ash potato horseradish| hasselback beets | chimichurri
NEW YORK 76
broccolini | spiced carrot | crab pave | truffled watercress
BLACK COD 63
garlic maple glaze | butter beans | micro winter vegetables
CAULIFLOWER 42
broccolini | avocado | red pepper coulis
SMOKED DUCK 59 NF GF
caramelized endive | fennel | bourbon bread pudding |rosemary | honey mustard demi
BAVETTE 57 GF
coal delicata squash |celery root | potato cannoli | red peppercorn demi
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