appetizers

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

roasted foie gras. Timeless Prairie apple. sake. caramelized yogurt    23.

laughing bird shrimp ceviche. burnt coconut. heirloom pole bean. chili    17.

tempura eggplant. feta. cashew. green espellette  14.

glazed lobster. beet. sherry. charred onion. anise hyssop21.

seared sea scallop. Interlaken grape. fennel. lavender    20.

autumn squash mezzaluna. short rib. cider dashi. kumquat  16.

entrées

farmer's cheese tortelli. sorrel. radish. black pepper    36.

barbequed quail. Nichols Farm carrot. chicken liver. pistachio    38.   

glazed artic char. cucumber. chickpea. caramelized cream. lemon balm    38.

wood grilled sturgeon. plum. turnip. peanut. chicken wing    40.

rohan duck breast. fennel sausage. blueberry. shallot    42.

roasted lamb saddle. clam. fregola sarda. apple saba  40.

slagel Farm beef striploin. smoked marrow. grape. maitake    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