Dinner:

​Salumi e Formaggi, fig jam, pickled vegetables, mustard, crostini     25
Focaccia, rosemary, roasted garlic, olive oil, balsamic     8

Beets, beet chip, meringue, goat cheese, malt soil, balsamic     14
Belgian Endive, glacier wildfire blue cheese, walnut vinaigrette, toasted walnut     14
Foie Gras Mousse, bombolini, guanciale, fig jam, balsamic*     15
Beef Tartare, perigord black truffle, caper, cornichon, sunchoke, parsnip    15
Beef Tongue, black truffle grenobloise, creamed leek, red dragon cabbage   15

Yolk Filled Raviolo, ricotta, bacon, brussels sprout, brown butter, parmigiano reggiano*     16
Risotto, hen of the woods mushroom, parmigiano reggiano     16
Bucatini alla Bolognese, parmigiano reggiano, basil, ricotta, fennel pollen    17
Casoncelli, lamb, oyster mushroom, carrot, herbs, pecorino romano     18
​
Jerk Rabbit, oxheart carrot, kale, greek yogurt, herbs, lemon     28
Duck Leg Confit, lentils du plaine, oxheart carrot, spinach, frisée     35 
Short Rib, parsnip, spinach, salsify, red onion, black truffle vinaigrette     35
21 Day Dry-Aged Ribeye, purple potato gratin, autumn frost squash, endive, watermelon radish,
balsamic*     55
 
​
Dessert:

Midwest Brest, pate a choux, cheesecake, italian meringue, citrus, almond      10
Chocolate Budino, red wine poached pear, whipped cream, toasted hazelnut     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