Dinner:

​Salumi e Formaggi, fig jam, pickled vegetables, mustard, crostini     26
Focaccia, roasted garlic, rosemary, olive oil, balsamic     9
​Langostino, heirloom tomato, cucumber, pepper, sourdough, anchovy vinaigrette*     16

Beets, beet chip, meringue, goat cheese, malt soil, balsamic     15
Belgian Endive, glacier wildfire blue cheese, walnut, herbs, walnut vinaigrette     15
Foie Gras Mousse, bombolini, guanciale, fig jam, balsamic*     16
Beef Tartare, calabrian chili, onion, yolk, mustard seed, carta di musica*    15
Lamb Belly, ramp, lemon, radish, herbs*    16

Yolk Filled Raviolo, ricotta, bacon, brussels sprout, brown butter, parmigiano reggiano*     17
Risotto, asparagus, caramelized onion, prosciutto, parmigiano reggiano, fontina     20
Parisian Gnocchi, ramp pesto, oxtail, cashew, chili bread crumbs     17
Chitarra, puttanesca, calamari, herbs, lemon, bottarga     17      
​
Steelhead Trout, butterball potato, fennel cream broth, herbs, trout roe*     40
Jerk Rabbit, carrot, greens, onion, remoulade     40
Bison Short Rib, wild rice, mushrooms, cucumber, horseradish, dill     45
Dry-Aged Prime Ribeye, mushrooms, potato gratin, bone marrow, sherry vinegar*     63
    
​
Dessert:

Panna Cotta, blueberry, citrus, vanilla, rolled oats, coconut, mint     10
​Chocolate Budino, strawberry, chantilly cream, hazelnut      10
Chiffon Cake, rhubarb, strawberry, ricotta, pistachio    10



*eggs served soft boiled and lamb, steak and poultry that are served rare or medium rare may be undercooked and will only be served upon the consumers request, consuming raw or undercooked food may increase your risk of foodborne illness.

Please note:
We charge a ​$5 per person cake-cutting fee
for any out-of-house desserts

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