Sample Tasting Menus
Amuse Bouche
First Course
Smoked sunchoke, Border Farms quail egg, shad roe bottarga
Second Course
Douglas Fir roasted squab, fermented pine syrup, bartlett pear, slab bacon, turnip, spruce charcoal
Third Course
Diver scallop, sea buckthorn, osetra, sorrel, sea grass
Fourth Course
Montana Wagyu pork jowel, smoked celeriac, chestnut, apple, wild sage
Dessert
"Gingersnap" - molasses and spice, wild ginger, toasted corn husk, oak syrup