appetizers

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

chicken consomme. pumpernickel. smoked foie gras. pecorino. sherry     19.

warm shrimp salad. kohlrabi. lime. cashew. jalapeno     18.

roasted quail roulade. malted apple. rye. tarragon. truffle oil     18.

caramelized brussels sprouts. smoked cauliflower. citrus. fermented chili. castelvetrano olive 16.

sweetbread panzanella. prosciutto. baby fennel. cranberry     18.

kuri squash cavatelli. lardo. walnuts. mustard greens. aged balsamic     15.

roasted carrots. burnt onion spaetzle. hamachi bacalao     16.

entrées

roasted king trumpet mushroom. butternut squash. black garlic. belgian witbier. ruby streak     36.

pan roasted wild striped bassonion noodle. schmaltz pudding. yuzu. sake    39.

wood grilled sturgeon. sunchoke. charred cabbage. pomelo. dill     42.

aged rohan duck breast. persimmon. nicoise olive. duck sausage. fingerling potato     40.

roasted elysian fields lamb saddle. creamed parsnip. mustard seed. caramelized buttermilk 40.

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

suckling pig pavé. ember roasted celeriac. maitake mushroom. pistachio. buttermilk     40.

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