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.

caramelized brussels sprouts. smoked cauliflower. citrus. fermented chili. castelvetrano olive     15.

glazed porkbelly. salmon roe. ripini. ginger     17.

roasted carrots. burnt onion spaetzle. hamachi bacalao     14.

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. golden beet. nicoise olive. duck sausage. fingerling potato     40.

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

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

slagel farms striploin and beef cheek. umami butter. pickled ginger. shitake     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