appetizers

salad of endive. crispy potato. basil. dijon. pancetta. poached egg    16

marinated mussels. yuzu. fennel. coriander    16

dry aged beef tartare. brassica. black walnut. parmesan    19

roasted cauliflower. chickpea. satsuma    16

entrées

pickled rutebega. tagliatelle. swiss. rye   33

roasted rohan duck. black garlic. shiitake    42

grilled sturgeon. tteok. kimchi. mustard green    42

Slagel Farm beef striploin and tongue. cheddar. balsamic    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