Dinner

Buttermilk Fried Chicken – Pickle Mayo, Dill Powder  

16

Endive Salad – Grapefruit, Labneh (V)  

15


Red Wine Risotto – Charred Radicchio, Epoisses Cheese, Castlevetrano Olives (V)  

26

Celeriac Terrine – Sake Kasu, Sesame Seed (VE)  

16

House Milled Arctic Sourdough Bread – Cultured Butter (V/VE)  

6


Roasted Elk – Tomatillo and Epazote Chimichurri, Chanterelle Mushroom, Potato Cream  

37

Fazzoletti Pasta – Smoked Ricotta Salata, Agassiz Chestnuts (V)

24

Braised Leeks – Aged Pecorino, Cured Yolk, Hazelnut Crumb (V)

16

Charred Cabbage – Dill Cream, Cured Scallop Roe  

16

Uni Custard – Steamed, Pickled Kombu and Salmon Roe  

21

Seared Eggplant – Basil, Cayenne Chilies, Puffed Wild Rice (VE)  

15

Crispy Beef Collar – Farro Verde, Green Fennel Seed Vinaigrette  

23

Parsnip Flan – Pear, Blue Cheese and Maple Crumble (V)

14

Family Style Sharing Menu

65  (per guest)

(V) Vegetarian (VE) Vegan  

Dinner

Buttermilk Fried Chicken – Pickle Mayo, Dill Powder 

16

Endive Salad – Grapefruit, Labneh (V)  

15


Red Wine Risotto – Charred Radicchio, Epoisses Cheese, Castlevetrano Olives (V)  

26

Celeriac Terrine – Sake Kasu, Sesame Seed (VE)  

16

House Milled Arctic Sourdough Bread – Cultured Butter (V/VE)  

6


Roasted Elk – Tomatillo and Epazote Chimichurri, Chanterelle Mushroom, Potato Cream  

37

Fazzoletti Pasta – Smoked Ricotta Salata, Agassiz Chestnuts (V)

24

Braised Leeks – Aged Pecorino, Cured Yolk, Hazelnut Crumb (V)

16

Charred Cabbage – Dill Cream, Cured Scallop Roe  

16

Uni Custard – Steamed, Pickled Kombu and Salmon Roe  

21

Seared Eggplant – Basil, Cayenne Chilies, Puffed Wild Rice (VE)  

15

Crispy Beef Collar – Farro Verde, Green Fennel Seed Vinaigrette  

23

Parsnip Flan – Pear, Blue Cheese and Maple Crumble (V)

14

Family Style Sharing Menu

65  (per guest)

(V) Vegetarian (VE) Vegan