Dinner

Our dishes are prepared family-style - served as they are ready and intended for sharing. Meats are naturally, ethically, and locally-raised; seafood is sustainable; and produce is seasonally sourced from local farms. Enjoy.

Smoked Castelvetrano olives - 5
Seawater-infused hazelnuts - 3
Crispy pork & polenta croquettes, tomato jam - 6
Offal 'fritto misto', Wildebeest mustard - 11
Bacon-wrapped country paté, pistachio, seasonal jam, pickled vegetables - 11
Aged ham plate, honey-whipped butter, mustard - 16
   Shot of house aperitif - 3
Sawmill Bay oysters, half dozen with gin & celery foam - 16

Slow-poached farm egg, wild nettle pesto, fermiere cheese, sunchoke granola, lardo (per guest) - 4
Elk tartare, blackberry vinegar, confit egg yolk, game spice mayonnaise, wild herbs, elk “bonito”, pickles - 15
Chewy heirloom beet salad, salted pears, goat’s milk ricotta, crispy milk - 9
Shaved pig's face, crispy ear, charred octopus, arugula, sherry vinegar - 15

Feature harvest vegetables - m/p
'New season' asparagus, ramps, olive oil & potato mousse, clam vinaigrette - 16
Humboldt squid cassoulet, wild garlic & ink - 16
Poutine, roasted foie gras - 16
Slow-cooked natural Angus beef short rib, smoked salt, hay jus - 17
Roasted bone marrow, parsley gremolata, grilled bread - 13
  Bone luge - 3 / Über luge - 6
Hay-aged, smoked quail, fermented wild berry honey, salt & pepper - 16
Roasted sweetbreads, caramelized buttermilk, fire morels, 'broken' tarragon jus - 17
Pork jowl, long pepper-scented oats, bourbon barrel-aged maple syrup - 15
Boudin blanc, sauerkraut, rye bread sauce - 14
Theissen Farm whole duck, slow-cooked rhubarb, sunchoke crumble & cream, ramps, fermented rhubarb jus - 48
Seaweed-roasted halibut, oyster mushrooms, leeks, egg yolk dashi - 30
Dry-aged Angus beef ribeye, roasted potatoes, hay jus, seasonal greens & flowers - 15 oz - 43

Dessert

Cayenne chocolate fondant, dehydrated mousse, pear sorbet - 9
Lovage sorbet, rhubarb jam, yoghurt meringue - 9
Wildebeest ‘cheesecake’, blood orange sorbet, graham crumble - 9

Cheese

Tomme de Savoie – Savoie, France - 6
Cow – semi-soft, wild rind - raw milk

Valdeón – León, Spain - 7
Cow & goat – blue – pasteurized

Kaamps Classic Gouda – Deurningen,  Netherlands - 7
Goat – firm, wax rind – pasteurized

Neal’s Yard Red Leicester – Sparkenhoe, England - 6
Cow – firm, clothbound – raw milk

Camembert de Normandie - Normandy, France - 7
Cow - soft, bloomy rind - raw milk

Chef’s selection of cheeses, seasonal fruits, honeyed nuts, fruit bread 17