Main

STARTERS

Kabocha Squash Soup 16.
brussel sprout, mustard seed, pinenuts

Roasted Local Beets      17.
Oregon blue vein, seckel pear, spiced walnuts

Bone Marrow Ravioli             19.
wild mushrooms, sheepsmilk ricotta, grana padano

Chanterelle Tartine 19.
peasant bread, white truffle, smoked onion

Crudo of Bluefin Tuna                19.
Main sea urchin , beech mushroom, spicy aioli

Seared Hudson Valley Foie Gras               23.
quince, meyer lemon, spicy jam, almond

ENTREES

Sauteed Red Snapper                                                           28.
tomato fume, fingerling potatoes, broccoli rabe, onion confit

Pan Roasted Skate                                                                 26.
sunchokes, wild mushrooms, horseradish

Hand Harvested Maine Diver Scallops                                           29.
coco beans, Tuscan kale, pinenut condiment, chorizo

Creekstone Hangersteak and Short Rib                                        32.
potato puree, beet greens, pickled cippolini onions

Pan Roasted Squab Breast
confit of leg, bitter greens, roasted beets, anson mills farro            .34

Roasted Crystal Valley Chicken Breast 
polenta, fall chicory, chanterelle mushrooms                                  .29