appetizers

salad of endive. crispy potato. basil. dijon. pancetta. poached egg     14.

sweet and sour lamb belly meatballs. morel. pot likker. rainbow chard     15.

grilled laughing bird shrimp. white asparagus. smoked buckwheat bao     17.

crispy artichoke. cheese curd. radish. garbanzo. pretzel 15.

glazed porkbelly. salmon roe. ripini. ginger     17.

ahi tuna. lamb bacon. english pea. avocado. claytonia     20.

hiramasa tartare. yuzu kosho. snap pea. shiro dashi     19.

entrées

farmer's cheese agnolotti. fava bean. green garlic. strawberry. sunflower     36.

steamed skrei codcharred octopus. asparagus. ramp. coriander    37.

wood grilled sturgeon. sweetbreads. rhubarb. turnip. dijon. marble rye     40.

aged rohan duck breast. potato. spring onion. lavender     40.

roasted Elysian Fields lamb saddle. boudin blanc. english pea panisse. pickled shrimp. licorice     39.

rabbit schnitzel. chicories. barbecued raisin. greek yogurt     39.

grilled Slagel Farm beef. white asparagus. crab. green strawberry. shallot     42.

cheese

tableside presentation of artisanal and farmhouse cheeses     8 | 20 | 40

 

chef de cuisine     ryan pfeiffer              executive sous chef     dan luckey
general manager     david barriball        sous chef     kyle cottle