FALL RESTAURANT WEEK
Wednesday (oct. 21st) through Sunday (oct. 25th)
50/ person
28/ wine flight
25/ N/a flight
choice of 1 each course
first
cauliflower & white bean soup
chili oil, herbs
ROASTED SQUASH SALAD
whipped feta, pepitas, chicory, maple vinaigrette
TUNA CRUDO
hibiscus shrub, clementine, mint
second(optional add-on $15 / each)
ricotta dumplings
pork sausage, harissa butter, apple, cabbage
rigatoni
new potato ragu, sage, olive tapenade
CANELLONI
kale pesto, roasted sweet potato, sesame
third
Beef Brisket
creamed corn polenta, preserved peppers, jus
Salmon
potato hash brown, saffron tomato, celery slaw
cabbage roll
mushroom veloute, pickled fennel, wild rice
fourth
caraway buttermilk panna cotta
roasted apples
chocolate pound cake
caramel, peanut brittle
mn dairy lab ice cream & sorbets
tbc shortbread
Add-ons to share
salami cotto… 17
honey mustard, walnut, biscuits
arancini… 12
spicy buttermilk, fontina
oysters… 3.75/pc
harvest hot sauce, preserved lemon
Poached Shrimp… 15
date cocktail sauce
brussels sprouts… 14
tofu fonduta, chili- honey, pepitas