Winter Menu 2017


butternut squash and Great Lakes whitefish roe


mushroom and root vegetable "tacos"


carrot and olives with jasmine


sourdough feast 


leek with king crab, ham, and lavender


sunflower and Minnesota wild rice porridge


black ramen


smoked beet and sea urchin


corned shank with braised vegetables 


tallegio cheese tart


"rose, orchid, or honey" palate cleanser


kabocha squash and orange peel


profiterole and apple



*Please note menu may changed based on availability.  Our menus frequently change with the seasons.


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