Tasting Menu 1

Amuse

Guanciale

caramelized feral apple / fennel condiment / grissini

First

Bison 2x

rousong & braised / fennel preserved heirloom / farm cheese / 3yr kimchi / red weave #1 / allium bannock

Second

Herbs & Leaves

compressed kohlrabi / brined strawberry / tanakake / sorrelette

Third

Cappellacci

ricotta / black trumpet / leek / burnt onion brodo / nettle oil

Fourth

Hyssop Shio Whitetail Backstrap

hay smoked kabocha squash / chicken of the woods / burnt gourde butter / flathead cheery mustard ferment

Final

Avalanche Lily Nitro Cream

bar beets / anise honeyberry ferment / candied avalanche lily /cocoa barley sable / koji toffee 

 These are samples. Personal preferences are welcomed and encouraged to create a menu custom tailored to you, your dietary needs and your occasion.