Spring is here and menu is slowly changing
Menu started April 7th
small plates
duck confit, sunflower sprouts, sherry vinaigrette + crostini 9
potato blini, horseradish + roasted beets, pickled mustard seed dressing 7
gnocchi, mushroom, basil puree + pickled red onion 8
nosh plate, fresh sausage, goat cheese, pickles + apple, crostini 8
green salad + radishes, croutons, lemon + olive oil 7
shaved pork sirloin, smoked trout aioli + caper, chive, parsley salad 8
cheese plate with petite biscuits + honey
1 choice 5.5 2 choice 7.5 3 choice 9.5 4 choice 12.5
main plates
duck breast + wild rice pancake, lemon sauce, micro greens + puffed wild rice 22
grilled pork loin, green salad + red wine vinaigrette, roasted baby red potatoes, mustard + thyme sauce 19
pan-roasted trout, celery root + caramelized onion, green beans 17
chicken, paillard, brown butter radish, sesame + wheat grass salad 18
100 mile tasting menus
spontaneous menu from the kitchen, inform your server about allergies
three course 45. five course 65.
with beer or wine flight 55. with beer or wine flight 85.
kitchen table 125.
Please bring back pots du creme to the dessert menu. It was so delicious!