Sourdough Toast a mix of raw & roasted radishes, fava bean, Icelandic kelp butter, upland cress, and a sip of lovage broth.

Badger Flame Beet Crudo mandarinquat, salty fingers, pickled coriander, celery leaf verjus, and cilantro delfino.

Charcoal Grilled Lettuces dressed in ramp ranch, with pickled alliums, chives, fried capers, and rye crumb.

Spaghetti alla Chitarra in a spring pea butter, with sugar snaps, young garbanzo, green almond, pea shoots and leaves.

Buckwheat Crepe creamy celery root, morel, le puy lentil, white asparagus.

Cream Puff magnolia pastry cream, choux pastry, rhubarb jam.

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Supplement: Cheese Plate kitchen’s daily selection of condiments $15

$79/person, tax and gratuity are not included.

Our menu changes weekly, and is subject to change on a daily basis.

We ask anyone with dietary restrictions to email us 24 before your reservation, regardless of the posted menu.