SMALLISH

marinated olives, fennel, orange 6

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

coal roasted oysters, funky pepper butter, green onion 5ea or 25 1/2 dzn

raw bay scallops, kumquat, olive oil, urfa pepper 19

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 17

tempura kalettes, yuzu kosho aioli, citrus salt 15

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

BIGGER

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

local wagyu burger, east hill creamery gruyere, lamb bacon, red onion jam,

greens on a milk bun with crispy potatoes and curry aioli 23

koji duck leg, sourdough creamed spinach, oyster mushrooms,

brown butter salsify, 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 pie - aged basswood honey, rye crust, irish breakfast tea ice cream, elderberries 10

fluffy cheesecake - bruleed triple creme cheese, kumquat, maple syrup 10

chocolate pot de creme - dark chocolate, black sesame, persimmon compote 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.