Dinner Menu
Winter
Four Course Prix Fixe Menu 90 (steak +5)/75 (vegetarian or pasta entree)
Includes soup or salad, one small plate, one large plate, and dessert
Tasting Menu Split Plate Charge 20
Wine Pairing 35
House Bread 12
Soup du Jour 10
Small Plates
Winter Citrus Salad (v, gf, df) 16
winter’s best citrus, radishes, cucumbers, greens, pickled galangal, citrus vinaigrette, hazelnuts
Twice Baked Blue Cheese Souffle (v) 16
dried fruit confiture, toasted nut crumble, crostini
Carrots Gochujang (v, df, gf) 16
grilled carrots, spiced carrot butter, fermented carrots, pickled raisins
Mezze Plate (v, df) 16
trio of hummus, pickles, olives, flatbread
Mushroom Tartine(v, gf, df upon request) 20
wild and foraged mushrooms, mushroom duxel, sprouts, smoked mushroom dust, heirloom polenta, jammy egg
Chestnut Tortelli (v) 16
mascarpone, winter squash, beurre fondue, sage
Cioppino (gf, df upon request) 24
bounty of sea, sofrito, potatoes, olive tapenade, herb butter
Large Plates
Garganelli Verde 34
hand-rolled pasta, blond ragu, parmesan reggiano, herbed breadcrumbs
Beef (gf, df upon request) market price
today’s beef preparation, winter squash & potato pave, arugula, sauce bordelaise
Steelhead (gf/df upon request) 39
beurre blanc, carrot puree, greens, steelhead candy, baby roots
Forager’s Risotto (v, gf, df upon request) 34
chef’s selection of mushrooms, early spring vegetables, fromage blanc, cheese crisps
Cassoulet (gf, df/v upon request) 40
heirloom beans, root vegetables, winter greens, duck, pork, herbed crumble
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Our kitchen is happy to accommodate dietary requirements where possible. Please ask your server.
A gratuity of 20% will be applied to parties of six or more.