Winter Menu 2017
butternut squash and Great Lakes whitefish roe
mushroom and root vegetable "tacos"
carrot and olives with jasmine
leek with king crab, ham, and lavender
sunflower and Minnesota wild rice porridge
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.