s a m p l e m e n u
subject to change based on season + availability.
phyllis’ pickles 4
rye rolls, seasonal butter 4pcs 6
radicchio di lusia, country ham, red fox, apple, sherry vin 19
squash, taleggio cheese sauce, brown butter almonds 22
chanterelle mushrooms, onion mostarda, veg gravy, toast 23
cured and fresh trout, sauce gribiche, sourdough 23
raw beef, king james blue, chicory, potato chips 22
spätzle, maitake & cauliflower mushroom, pecorino lupo 32
catfish, german butter potatoes, clams, tartar butter sauce 36
chicken schnitzel, bratwurst, caraway sauerkraut 35
beef pot-au-feu, parsnip, leek, rosemary-tallow, consommé 42
chocolate mousse, bergamot cream, almonds 12
crème caramel, fig leaf, prune plum, chantilly 12
tête de moine, walnut condiment, orchard fruit, brioche 16
menu for the table 69 per person
b e v e r a g e o f f e r i n g s
we keep our list short, sharp and dynamic with an ever-evolving selection of wines that champion producers who follow a low-intervention approach to farming + winemaking.