BEGINNING

beets, burrata, sunflowers, mint :::14

bolognese, tagliardi, parmesan, herbs :::17

local pears, chicken liver mousse, hazelnut, pickled chanterelle, ribbon cane :::15

red snapper, pickled watermelon rind, puffed sorghum, flowers :::16

sprouted grains, olives, kale, caprino royale manchego, crispy chicken skin :::14

house made charcuterie board, pickles, mustard, jam :::two for 21 : four for 42

MIDDLE

sunburst trout, fingerling potato, dill, buttermilk, smoked trout roe :::35

ricotta gnocchi, butternut squash, swiss chard, hazelnut, bacon, parmesan :::28

“pork and beans” heritage pork 3 ways, corona beans, sea islands, collards, liquor :::34

wagyu beef, matsutake, hay sabayon, potato, curly endive :::38

dry aged squab, mushrooms, nocino jus, walnut :::35

vegetable composition :::28

END

dark chocolate, smoked cherry, caramel, cocoa nib :::10

butterscotch, butternut squash, butter pecan :::10

milk chocolate, peanut, coconut, curry :::10

candy cap mushroom, walnut, bourbon, oak :::10

sorghum, huckleberries, buttermilk, gingersnap :::10

cheese board, jam :::19

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chefs :::matt, jason, maggie
gm / wine director :::jeff gregory

please note that menu changes will be reflected on the website an hour before service begins for the evening

our chef’s tasting menu is available tuesday, wednesday, and thursday, and we ask that you please request that option in advance when making your reservation

:::view the chef’s tasting menu