Dinner


Served Monday-Thursday 5-10 p.m. • Friday-Saturday 5 p.m.-11 p.m. • Sunday 5-9 p.m.

vadouvan roasted heirloom cauliflower tarragon butter, cauliflower puree, black vinegar and black olive oil 8

Mick Klug poached asparagus and Genesis Growers egg lemon, sea salt 8

dandelion green salad breakfast radish, green almonds, pickled strawberries, strawberry-rioja vinaigrette 5

baby kale caesar Genesis Growers red garnet, quail egg, warm meyer-lemon bacon dressing 8

poached lobster and coffee cured bacon poblano and cheddar grits Gunthorp Farms smoked ham, wild mushroom cream, fried onion 14

curry roasted langoustine wild rice arancini, newburg sauce, baby peeled tomato, celery sprouts 17

frog legs in vermouth with truffles artichoke spoon bread, golden beet puree 15

7 heirloom grain “risotto” poached Genesis Growers egg, truffle, pickled mushroom 8

rabbit leg confit pickled rhubarb, English pea puree, smoked marrow-rabbit jus, pea vines 11

Smoking Goose and Great American Cheese Collection market board homemade jams and mustards, pickled vegetables, herb texas toast 22

asparagus carbonara Genesis Growers yolk, Smoking Goose guanciale spring garlic confit cream, english peas, white asparagus, white truffle emulsion 12

study of spring vegetables fava beans, fiddlehead ferns, english pea puree, cauliflower cream, ricotta gnocchi, house-grown mint 15

cast iron skillet walleye wild mushrooms, Mississippi caviar, crème fraiche, Genesis Growers beets, gastrique, tempura enoki, hazelnuts 25

seared diver scallops salt cod brandade ravioli, cockle vinaigrette, bottarga aioli 32

grilled hanger steak chimichurri, grilled Nichols Farms spring onions, green garlic pommes puree 25

1/2 roasted Gunthorp Farms chicken orange-fennel salad, ras al hanout fried chickpeas, black olive oil 23

Sides

mini cast iron skillet mac n’ cheese thyme, biscuit crumbs 2/5

green garlic-spinach pommes puree 5

roasted Genesis Growers red beets cottonwood goat bouchon, coriander-sesame brittle 6

grilled Nichols Farms spring onions preserved meyer lemon and ghost chili vinaigrette, crispy onions, ham crumb 8


Bar Menu

Served Monday-Wednesday 5-11 p.m. • Thursday-Saturday 5-10 p.m.- • Sunday 5-10 p.m.

roasted Genesis Growers red beets Cottonwood goat bouchon, coriander-sesame brittle 6

fried Gunthorp Farms chicken and kusshi oysters giardinera mignonette, gumbo aioli 3.5 ea

hand dipped pimento cheese garlic texas toast, bread and butter radish pickles 4
baby kale caesar Genesis Growers red leaf mustard green, quail egg, warm meyer- lemon bacon dressing 8

Laughing Bird shrimp and crawfish cocktail house clamato, tequila, avocado, grilled spring onions, baby cucumbers, radish 12

curry roasted langoustine wild rice arancini, newburg sauce, peeled baby tomato, celery sprouts 17

7 heirloom grain “risotto” poached genesis farm egg, truffle and pickled mushroom 8

chickpea and beet fries fennel and green garlic dust, golden beet puree, rhubarb agrodolce 8

rabbit leg confit pickled rhubarb, english pea puree, smoked marrow-rabbit jus, pea vines 11

Smoking Goose and Great American Cheese Collection market board homemade jams and mustards, pickled vegetables, herb texas toast 22

steak burger house ribeye and short rib blend, 2 year cheddar, Gunthorp Farms bacon, charred onion, sauce gribiche, pickled vegetables, herb toasted Uppercrust butter bun 15 add: Genesis Growers egg 1

Spicemode masala tandoori grilled chicken thigh sandwich meyer lemon yogurt, pickled cauliflower, arugula, herb-toasted Uppercrust butter bun 14


Desserts

sponge cake tiramisu mascarpone, cognac, kahlua, cocoa crème, pistachio, cocoa nib 6 for here/7 to go


roasted raspberry and gianduja chocolate pudding hazelnut croquant, preserved rhubarb jam, crème chantilly, lemon verbena 6 for here/7 to go


truffles and mignardise sampler 8/14


the classic gold brick sundae with real gold leaf
ice cream, chocolate sauce, whipped cream, candied cashew, bourbon seedling cherries 9


roasted seedling berries lime, pomegranate powder, aged balsamic, vanilla-greek yogurt semi-freddo 5


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