Dinner Menu

Starters

A Variety of Organic Lettuces
Locally grown. Lemon, great olive oil, smoked salt 9

Salad of Endive and Fourme d’ambert
Marcona almonds, tarragon green goddess, and Kyoho grapes 14

The Salad of Forgotten Roots
Flowers, herbs and other neat stuff 15

Twice Cooked Squid
Pickled white asparagus, wood ear mushrooms, young sorrel, basil & grilled yogurt 13

Pork Belly, Cured, Pressed and Crisped
Barrel aged maple-bourbon, apple, celery and chili 13

Tonight’s Soup 8

Locally Grown Heirloom Beets
Yogurt-honey spheres, cranberry-olive crisp, young herbs &lemon vinaigrette 12

Entrèes

Lake Superior Whitefish, Crispy Skin
Kabocha squash, forbidden rice, cardamom-soy-citrus & mach 33

Roasted Chicken
Bacon roasted Brussels sprouts, roasted potato, roasted chicken jus 27

Roasted Pacific Ling Cod
Sunburst clams & Spanish chorizo simmered in a fennel-tomato broth 34

Lamb, in the style of Morocco
Braised shank, roasted rack and baby cauliflower 35

Prime Nebraskan Beef - New York Steak
Sweet cippolini puree, roasted root vegetables and the flavor of bacon 40

Pekin Duck Breast
Potato-butter emulsion, petite bok choy, crispy oyster mushrooms 32

Angus Beef Short Rib
Served off the bone, French purple mustard, mashed potatoes, asparagus 34

Hand Harvested Scallops
Champagne & vanilla, king trumpets & white asparagus, cilantro 33

Prime Flat Iron, “Butler’s Steak"
Smoked potato, wild maitake mushrooms, sweet peas and their sprouts 38