Three Course Tasting Menu 50/45 (v) (wine pairing +30)

All items also available to go

Starters


pumpkin & goat cheese ravioli/white wine butter/sautéed pumpkin/seed crumble 13 (v)


roasted winter squash/cranberry compote/honey/chili oil/pepitas 12 (gf/v/df)


leaf lettuce/kale/celery/dried cherries/pecans/madrona vinaigrette/parmesan 12 (gf/v)


crispy fried delicata squash/pickled winter squash/kale/seed dusted goat cheese truffles

cider vinaigrette 13 (v)


mushroom tartine/whipped mushroom duxelles/arugula/radishes 13 (v)


charred broccoli rabe/tomatoes/lemon/whipped ricotta/microgreens 12 (gf/v)


housemade flatbread/arugula/goat cheese/pear/balsamic glaze/crispy garlic/cippolini (14) (v)

Entrées

+hand-rolled garganelli pasta/butternut squash/sage, feta & walnut pesto

kale/parmesan/fried sage 28 (v)


+confited chanterelles/squash ribbons/celery leaf/barley/yolk 28 (v)


chicken/creamy polenta/truffle jus/mushrooms/roasted winter squash/fried kale 30 (gf)


lamb/apple, parsnip & potato hash/bacon/shaved brussels sprouts/apple chutney 32 (gf)


hanger steak/crushed fall potato/caramelized onions/greens/beurre rouge 30 (gf)


+hand-rolled pappardelle pasta/pork and lamb bolognese/greens/parmesan (28)


sea scallops/radicchio/potato puree/honey/grapes/grape leaves 36 (gf)

~

house made seed bread & butter (5)

soup of the day (5/7)


+available during first seating

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