Polish dumplings served with Peruvean cheese sauce, finished with pistachios and micro radishes 14
Escargot Gratinés
A French bistro classic. Garlic herb butter with baked gruyère.Served with garlic toast 17
Stracciatella
Served with fermented strawberries, grape tomatoes tossed with house chimichurri, hazelnut crumble, finished with olive oil and served with bread 22
Manoomin Salad
Wild rice, roasted zucchini, squash, mizuna greens, gooseberries finished with pecorino romano tossed in a truffle pomegranate dressing 14
Potted Garden
Mixed greens, walnuts, berries served with a maple tahini dressing 14
Mains
Seared Scallop & Forest Mushrooms
Pan-seared scallops paired with wild mushrooms in a rich fennel cream sauce, accented by brown butter and crispy enoki mushrooms 34
Mandarin-Glazed Duck
Succulent duck breast glazed with mandarin syrup, served with roasted delicata squash, asparagus, and pickled cherries for a perfect balance of sweet and savory 35
Bison Short Ribs
Tender bison short ribs slow cooked to perfection, accompanied by heirloom carrots, leeks, onion confit, and a luscious blackberry reduction 32
Tortellini alla Norma
Tossed in a savory medley of sage, sun-dried tomatoes, roasted eggplant, topped with toasted hazelnuts and herb-infused breadcrumbs 28
Wagyu NY Striploin
Seared Wagyu NY striploin, grilled broccolini, potato purée, black garlic emulsion finished with truffle salt 52
Steak Frites
Pan-seared picanha steak served with whiskey green peppercorn sauce and side of frites dusted with furikake 52
Pretty Patty
Wagyu patty, local taleggio cheese, caramelized onions, Peddler sauce served with furikake seasoned fries 30
Dessert
Valrhona Chocolate Fondant
A perfectly baked chocolate fondant served alongside a quenelle of salted caramel ice cream, cacao nib crumble, passion fruit gel finished with a dusting of matcha powder 12
Jasmine Pavlova
Light and airy meringue infused with jasmine tea, crowned with a mango and peach compote, pistachios and drizzled with hot honey 13
