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DINNER MENU


starters
heirloom “BLT” salad, crispy ham, goat cheese fonduta, sherry vin, melba 13
chilled zucchini soup, roasted summer squash, smoked wild alaskan salmon 10
bbq duck leg, corn cake, green garlic slaw 13
summer succotash, mustard greens, pecorino, pimentón dressing 11
maple roasted pork jowl, pea salad, buttermilk vinaigrette 12
charcuterie to share 18

pasta/grains

pappardelle, duck heart ragu, wild mushrooms 16/23
gnocchi alla romana, charred eggplant, sausage, pecorino 15/22

entreé
green garlic crusted halibut, baby leeks, black truffle fondue 30
roasted wild acres chicken, black barley risotto, summer veg 25
spring vegetables, masa cake, sauce pipian, black beans, queso fresco 22
“meatloaf” new onions, wild mushroom, new potatoes, lardon, green beans 24

tasting menu

1st course: fennel and ricotta tortellini en brodo
2nd course: crawfish butter poached wild alaskan salmon, crushed zucchini, sauce nantua
3rd course: roasted wild acres duck breast, braised radish and hakurei turnips, sauce bigarade
4th course: peterson farm’s limousin striploin, sweet corn puree, chanterelle mushroom, lardon, new potato 5th course: “s’mores” chocolate crémeux, graham cracker cake, marshmallow, chocolate streusel

$65/$105 with wine pairings
whole table participation required