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
Tomatoes, cucumber, apricot, beef fat buttermilk, lentil, bergamot, mint     15
Foie Gras Mousse, bombolini, guanciale, fig jam, balsamic*     15
Beef Carpaccio, black garlic, spring verde, potato chip, 4yr pecora nocciola*    15
Lamb Belly, carrot, lemon, radish, herbs   16

Yolk Filled Raviolo, ricotta, bacon, brussels sprout, brown butter, parmigiano reggiano*     17
Risotto, squash, blossom, caramelized onion, burrata, honey     20
Casoncelli, lamb, spring onion, lemon, fennel, chanterelle, green bean     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, green cabbage, cotechino, beet greens, black truffles     38
Bison Short Rib, wild rice, cabbage, mushroom, rutabaga, cherry, black truffle     38
21 Day Dry-Aged Ribeye, mushrooms, bone marrow, cauliflower, sherry vinegar*     55
    
​
Dessert:

Chiffon Cake, strawberry, whipped mascarpone, walnut syrup, pistachio     10 
Caramelized White Chocolate Budino, apricot, amaretto, chantilly cream     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