Dinner

Graze

1. pickled vegetables, puffed tendon, truffle vinaigrette, WAGYU BEEF CARPACCIO 28
2. leek fondue, potato gnocchi, lobster glaze, CHARRED OCTOPUS 24
3. smoked carrots, candied beets, roasted sunchokes, white balsamic, HOMEMADE BURRATA SALAD 23
4. textures of sunchokes, lardo, xo sauce, PAN SEARED SCALLOPS 25
5. foraged mushrooms, mushroom soil, crispy piave, HAND-CUT TAGLIATELLE 21
6. candy cap mushrooms, brown butter, spiced maple vinaigrette, ROASTED WINTER SQUASH SALAD 22

Hook, Hunt & Harvest

1. sunchokes, celeriac nage, onion jus, ROASTED MAITAKE MUSHROOMS 34
2. salt roasted cabbage, bonito, tapioca, PAN SEARED SABLEFISH 45
3. tomato fondue, puffed grains, lamb consummé, LAMB RACK AND LAMB BELLY DUO 49
4. roasted onion, tamale, salsify, red mole, DRY-AGED DUCK BREAST 49
5. celeriac gnocchi, rapini, green peppercorn jus, PAN SEARED STRIPLOIN 49
6. mushroom risotto, caramelized onions, kohlrabi, bacon, JUNIPER BERRY CRUSTED SALMON 45
7. vegetable ragu, ricotta salata, pine nuts, basil, CAVATELLI 25

We’ll Take It From Here

1. per person for the entire table 124
   optional wine pairings 60

Vegan Menu

Graze

1. green apple, kohlrabi, crispy onions, SHEETED VEGETABLE SALAD 19
2. mushrooms, pickled onions, vegan xo sauce, OVEN ROASTED CAULIFLOWER 19
3. candied beets, sprouted seeds, pine nuts, lemon vinaigrette, ROASTED CARROT SALAD 19

Forage

1. sunchokes, celeriac nage, onion jus, ROASTED MAITAKE MUSHROOMS 34
2. king oysters, brussel sprouts, chili oil, potato crumb, PAN ROASTED BEET STEAK 33
3. confit tomato, toasted pine nuts, basil, CAVATELLE PASTA 25