Butternut Squash Soup
with Sorghum Syrup, Seven Spice, & Grilled Crostini | 14
Bison Ribeye Tartare
with Black Garlic, Crispy Parmesean, Merlot Lettuce & Caesar Aioli | 20
Grilled Ahi Tuna *GF
with Black Garlic, Ginger, Chive, Nori, & Fried Garlic | 26
Scallop á la Grecque *GF*
with Shiitake Mushroom, Cauliflower, Plumped Raisin, Almond, Sage & Roasted Mushroom Vinaigrette | 18
Roasted Beets *GF
with Fennel, Cara Cara Orange, Peppered Chevre, Pistachio, Sorrel & Lemon Vinaigrette | 17
Crispy Brussel Sprouts *GF/VG
with Miso Mustard, Virginia Peanut and Popped Sorghum | 18
Grilled Bison Ribeye *GF
with Smoked Potato, Shallot Confit, & Rosemary Demi | 28
Chilean Sea Bass *GF
with Kombu Dashi Broth, Shiitake Mushroom, Sesame, Togarashi & Cilantro | 20
Cavatelli Pasta *VG
with Delicata Squash, Oyster Mushroom, Black Pepper, & Parmesan Reggiano | 28
Braised Pork Belly *GF
with Pickled Autumn Greens, Spiced Apple & Rosemary Demi-glace | 24