Dinner:

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

Beets, beet chip, meringue, goat cheese, malt soil, balsamic     14
Baby Gem, wildfire blue cheese, french buttermilk, bacon, red onion, radish     14
Foie Gras Mousse, bombolini, guanciale, fig jam, balsamic*     15
Beef Carpaccio, black garlic, spring verde, potato chip, 4yr pecora nocciola*    15
Lamb Belly, creamed leek, lemon, radish, herbs   16

Yolk Filled Raviolo, ricotta, bacon, brussels sprout, brown butter, parmigiano reggiano*     17
Risotto, asparagus, mushroom, rebel miel cheese, parmigiano reggiano     20
Casoncelli, rabbit, spring onion, lemon, endive, snap pea, bottarga     17
Agnolini, chevre, 'nduja, carrot, cipollini onion, bread crumb, pecorino romano     17

Steelhead Trout, 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, mushrooms, bone marrow, celeriac, sherry vinegar*     55
    
​
Dessert:

Chiffon Cake, strawberry, whipped mascarpone, walnut syrup, pistachio     10 
Caramelized White Chocolate Budino, pineapple, coconut, rosemary     10
Spoon Cake, blueberry, hibiscus, chocolate gelato     ​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