House Sourdough Bread 8
Butter, Radish, Sea Salt
Cheese Course 16/25
A single or two cheese selection: Baby Gem Lettuce, Fermented Berries
Oquirrh Salad 15
Whole Leaf Lettuce, Garden Sprouts, Buckwheat, Toasted Sunflower Seed Vinaigrette
Fish Ragout Fritters 14
Fried Fritters Made with Fish Sausage & Mire Poix, Pork + Lamb Jus, Calabrian Chili Aioli
Griddled Asparagus & Wild Nettle 18
Parmesan Puree, Sous Vide Egg Yolk, Marcona Almond, Tarragon
Milk Braised Potatoes 16
Heirloom Potatoes, Curds, Whey Vinaigrette, Alliums
*Steamed Mussels + Bone Marrow 28
PEI Mussels, Chicken Broth, Fennel Pollen, Confit Garlic
Bucatini Pasta 26
Basil, Peas & Carrots, Creme Fraiche, Bread Crumb, Preserved Lemon, Chili Flake,
Pecorino Romano
*Radiatori Pasta 31
Guanciale, Porchetta, Local Mushroom, Radicchio, Gorgonzola, Saba, Chives
*Grass Fed Lamb Chop 41
Minnesota Wild Rice, Green Garlic Pesto, Vadouvan, Local Mushroom, Turnip, Sorrel
*Roasted Duck Breast 43
Honey & Sherry Braised Carrots, White Bean Puree, Dark Spices, Carrot Chip
*Whistling Spring Rainbow Trout 37
Celery Root Cream, Griddled Chicory, Buttermilk & Dill Vinaigrette, Dill Oil
*Wagyu Eye of Ribeye 63
Whipped Goat Cheese, Local Beets, Spicy-Fermented Chimichurri, Wild Onions
*Consuming Raw, Undercooked, Meats, Poultry, Seafood, Shellfish or Eggs May Increase the Risk of Food-Bourne Illness
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