Dinner:

​Salumi e Formaggi, fig jam, pickled vegetables, mustard, crostini     26
Focaccia, roasted garlic, rosemary, olive oil, balsamic     9
Tortellini in Brodo, hunter’s consommé, mortadella, pecorino romano      10
​
Beets, beet chip, meringue, goat cheese, malt soil, balsamic     15
Fall Salad, kale, swiss chard, squash, pear, smoked gouda, pumpkin seed, pecan vinaigrette     16
Foie Gras Mousse, bombolini, guanciale, fig jam, balsamic*     16
Beef Tartare, calabrian chili, bone marrow, onion, aioli, mustard seed, crostini*     18
Octopus, mole, pig's head, cilantro verde, potato     17

Yolk Filled Raviolo, ricotta, bacon, brussels sprout, brown butter, parmigiano reggiano*     17
Risotto, mushrooms, caramelized onion, parmigiano reggiano, fontina, prosciutto     20
Parisian Gnocchi, hedgehog mushroom, cashew, burgundy truffle, chili bread crumb     18
Agnolottini, honeynut squash, calabrian chili, pepita, sage, pecorino romano     17                                     
​
Jerk Rabbit, red cabbage, parsnip, onion, remoulade, lemon     40
Black Cod, sunchoke, rainbow carrot, swiss chard, brown butter miso, trout roe*     42
Bison Short Rib, wild rice, mushrooms, cucumber, horseradish, dill     45
Dry-Aged Prime Ribeye, mushrooms, honeynut squash, sherry vinegar*     63
    
​
Dessert:

Cheesecake, pear, brandy, brown butter crumble     10
​Chocolate Budino, cherry, chantilly cream, spiced wine, hazelnut      10
Carrot Cake, cream cheese, golden raisin, rum, cinnamon, walnut    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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