carrot salad: arugula, parsley, honey lime vinaigrette
10

local lettuces: 'farmstead' grilled cheese, red wine vinaigrette
13

asparagus: fried egg, melted feta
14

bbq tofu: seared endive, sourdough battered onion rings
14

fried cauliflower: green lentils, serrano chili sherry vinegar
15

buckwheat blini: wild rice, hen of the woods, pear, celeriac, cashew vinaigrette
16

beets: goat cheese ravioli, fried shallots, toasted pine nuts
16

risotto: peas, favas, leeks, mushroom duxelles, crispy shitakes
17

braised artichoke: garlic bread, escarole, white wine, chili flake
17

vegetables: grains, greens & legumes
17

house made pasta: spring garlic, young greens, poblano, white wine, brown butter, grana padano
19

smoked skate: herbed breadcrumbs, squid ink sofrito, kohlrabi and pickled pepper salad
16

squid: grilled romaine, roasted potatoes, calamata olive, anchovy vinaigrette
17

fluke: mashed potatoes, gingered herb broth, radish, meyer lemon
18

seared scallops: yuca latke, carrot coriander 'vinaigrette', sesame seeds
19

monkfish: white beans, red mustard greens, roasted garlic, lemon dijon vinaigrette
20

trout: buttered spoonbread, ramps
21

pork & duck pate: pistachios, pickled jerusalem artichokes, whole grain mustard, warm rye breadstick
16

slow rendered duck breast: whole buckwheat groats, spinach, caramelized red wine sauce
20

farm raised venison: sweet & sour onions, potato 'pie'
21

crispy spaetzle: spring shallots
8

tasting menu / wine pairing
85 / 45