appetizers

marinated mussels. yuzu. fennel. coriander    16

wagyu beef tartare. grilled ramp. cornichon. oyster    20

 endive saladfor two. honey. mustard. pancetta. poached egg    18

 asparagus tempuradill. mustard.    16

 kampachicrudo. roasted potato dashi. trout roe. dill      18

entrées

pickled rutabaga. tagliatelle. swiss. rye   33

roasted lamb saddle. spinach. bonito. sherry    40

seared sturgeon. tteok. kimchi. mustard green    40

sablefish misoyaki. yuzu. little gem. charcoal cream    39

 grilled rohan duck. black garlic. maitake. trout roe    42

Slagel Farm beef striploin.roasted beets. anchovy. mustard seed    42 

cheese

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

  

chef de cuisine     ryan pfeiffer              executive sous chef     kyle cottle
general manager     david barriball        sous chef     geoff thompson