November 4th – November 29th

Appetizers

ROASTED DUCK SAUSAGE- 19

wild arugula, pickled onions, toasted almonds, cranberry-mustard dressing

VENISON & BEET TARTARE - 19

cured egg yolk, charred cucumber, basil bread crumb, toasted focaccia

Entrees

RABBIT & SCALLOPS - 45

herb gnocchi, butternut squash broth, fennel, apple, citrus salad

BRAISED WILD BOAR - 38

garlic parmesan polenta, swiss chard, pomegranate-persimmon gremolata, cabernet jus

BISON BURGER - 30

blood orange barbeque glaze, smoked gouda, caramelized onions, mushrooms, arugula, garlic fries