refresh the page for a fresh set of specials



warm-ups

house-made yak crostini with stone fruit reduction

market-fresh market greens salad of asparagus blossoms

sun-grown venison served on a skewer in a red okra and horseradish sweat

meals

dehydrated mallard with inverted sorrel and a charred yeast brew paste

béchamel pesto served with garden hare and kolhrabi reduction

guinea hen burger with verbena frites and pepper alloy, for dipping

things

assorted dried beans

red currant and green strawberry