SMALLISH

marinated olives, fennel, orange 6

raw oysters, lemongrass/apple mignonette, long pepper 4ea or 21 1/2 dzn

stuffed pickled cherry pepper, swordfish confit, lardo 11

badger flame beets, horseradish creme fraiche, spicy greens

seed cracker, smoked trout roe 16

hazelnut wedge; little gem lettuce, coconut ranch, crispy chickpeas,

radish, funky tomatoes 16

grilled sweet potato, battleship curry, green onion, benne seed 12

celery root gnocchi, black truffle, local camembert, preserved lemon 24

BIGGER

butternut squash risotto, chevre, fried alliums, chili oil, mint 24

local wagyu burger, ithaca cheddar, bacon, LTO, fried egg mayo

milk bun, with crispy potatoes and curry aioli 22

koji duck breast, sourdough creamed spinach, king oyster mushrooms,

garlic panisse, green peppercorn “hollandaise” 38

pork schnitzel, lemon miso dressing, kohlrabi, chicories, mimolette,

pickled apple 31

poached steelhead trout, carrot dashi, farro, roasted and shaved carrots,

baby bok choy, braised mustard seed 37

Dessert

honey pannacotta -bee pollen shortbread, cider granita, basswood honey 10

grape pie - concord grape curd, kinako cookie crust, meringue 10

chocolate terrine - dark chocolate, cardamom leaf, ice cream, olive oil jam 10

Menu is subject to change daily based on availability and season. Due to our farm to table approach, we do have to change menu items based on availability.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of illness

Please contact the restaurant or inform your server of any food allergies or dietary restrictions.