DINNER

FOR THE TABLE

*served with hearth baked breads

ricotta, honey and hazelnuts 15

eggplant conserva 15

chicken liver pate 15

country ham with butter 15

VEGETABLES

beets chocolate, quinoa, walnuts, apples 14

crispy salad sunflower dressing, avocados, pickled/roasted/raw vegetables, crispy bits 17

carrots achar roasted, black lime yogurt, dill, pepitas 16

cavatelli sweet potato, brown butter, pecans, pecorino 17

cabbage mole negro, mole verde, crispy bits 20

WATER AND LAND

sirloin anise-chili marinade, third coast superior fish sauce, root vegetable slaw 37

pappardelle bolognese beef, pork, tomato, time 35

fish fry crispy walleye, kennebec fries, grilled lemon, remoulade 31

half chicken crispy potatoes, broccoli rabe salsa 30

rainbow trout citrus fattoush, celery root puree 34

pork chop grits, collard greens, country ham xo sauce 60

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Please inform your server of any dietary restrictions or food allergies.