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, velvet pioppini mushroom, calabrian chili, lemon, herbs, crostini*    15
Lamb Belly, creamed ramp, grenobloise, daylily, leek   16

Yolk Filled Raviolo, ricotta, bacon, brussels sprout, brown butter, parmigiano reggiano*     17
Risotto, asparagus, ramp, mushroom, rebel miel cheese, parmigiano reggiano     20
Casoncelli, rabbit, spring onion, lemon, ramp verde, endive, bottarga     17
Agnolini, chevre, 'nduja, carrot, cipollini onion, bread crumb, pecorino romano     17
​
​Arctic Char, fennel broth, butterball potato, tomato, cipollini onion, gremolata     36
Pheasant Confit, cannellini bean, green cabbage, cotechino, tomato     38 
Short Rib, parsnip, spinach, onion, black truffle vinaigrette     35
21 Day Dry-Aged Ribeye, mushroom, bone marrow, celeriac, sherry vinegar*     55
 
​
Dessert:

Chiffon Cake, strawberry, whipped mascarpone, walnut syrup, pistachio     10 
Chocolate Cream Puffs, pate a choux, malt, raspberry, hazelnut      10
Caramelized White Chocolate Budino, pineapple, coconut, spruce     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