CLASSIC MENU

FOR THE TABLE

BREAD and CULTURED BUTTER

whipped landmark creamery cultured butter, seasonal veg | 7

CHEVRE CHEESE CURD

clockshadow creamery goat cheese curds, pickled radish, parsley | 12

OYSTER PLATE

raw east-coast oyster, blood orange, horseradish crema, shallot | 15

FROMAGE

upland’s pleasant ridge reserve (cows milk), with sarvecchio cracker, black currant-blueberry jam, herbs de provence mustard | 10

PEASANT BEETS

oven-roasted beets, swiss chard, chévre, goat butter, sesame vinaigrette, toasted almond | 15

GRATIN DAUPHINOIS

badger flame beets, yukon gold potatoes, rush creek reserve crema, breadcrumb, pickled shallot | 16

BEEF CARPACCIO

thinly sliced cates family farm beef tenderloin served seared and raw with sarvecchio vinaigrette, biquino pepper, daikon, micro arugula, fried fingerling potato chips | 18

MAIN PLATES

BEEF BOURGUIGNON

beef-braised in red wine with pommes purée, vitruvian farms mushroom, lacinato kale, turnips, cauliflower | 36

QUENELLES DE BROCHET

walleye pike dumplings, sauce nantua, roasted winter squash, shaved fennel, meyer lemon, anise vinaigrette | 34

BOUILLABAISSE

alaskan prawn, superior whitefish, crawfish and mussels in saffron broth with fennel, fingerling potato, tomato, and rouille | 35

MOULES À LA BRETONNE

fresh mussels steamed in cider jus with oyster mushrooms, thyme, bay leaf, onion, served with pommes frites | 25

STUFFED AGNOLOTTI

house-made rush creek reserve pasta, gai lan, sarvecchio cream, truffle confit, yuzu | 32