Spring is here and menu is slowly changing

07 Apr

Menu started April 7th

small plates

 duck confit, sunflower sprouts,  sherry vinaigrette + crostini            9

potato blini, horseradish + roasted beets, pickled mustard seed dressing      7                                                             

gnocchi, mushroom,  basil puree + pickled red onion           8

 nosh plate, fresh sausage,   goat cheese, pickles + apple, crostini      8

 green salad + radishes, croutons, lemon + olive oil            7                                   

shaved pork sirloin, smoked trout aioli + caper, chive, parsley salad       8

cheese plate with petite biscuits + honey

1 choice     5.5                         2 choice     7.5         3 choice         9.5      4 choice   12.5

 main plates

 duck breast + wild rice pancake, lemon sauce, micro greens + puffed wild rice       22

grilled pork loin, green salad + red wine vinaigrette, roasted baby red potatoes, mustard + thyme sauce      19

 pan-roasted trout, celery root + caramelized onion, green beans      17

 chicken, paillard, brown butter radish, sesame + wheat grass salad      18

100 mile tasting menus

spontaneous menu from the kitchen, inform your server about allergies

three course                                    45.      five course                           65.

with beer or wine flight  55.      with beer or wine flight  85.

 kitchen table                       125.

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