Bounty

Amuse

HOUSE FOCACCIA 12

Freshly baked focaccia paired with fragrant olive oil, garden herbs, and soft cultured butter. Vegetarian.

BURRATA 16

Basil pesto, brûléed peach, herb oil, smoked salt, pistachio.

HUMMUS B'TAHINI 14 / 22

Roasted olives, confit tomatoes, citrus, feta, and pickled onion, finished with IPA mustard seed and herbs, served with warm focaccia.

TARTE FLAMBÉE 22

Crisp artisanal dough topped with crème fraîche, bacon lardons, shaved fennel, goat cheese, and thyme.

WILD MUSHROOM TEMPURA 16

Golden tempura dusted with togarashi, served with wasabi ponzu aioli and chili crisp.

SPICY YELLOWFIN 22

Chili ferment and Kewpie with avocado, rösti potato, pickled red onion, cilantro, sesame, and herb oil.

GREENS & POTAGE

CAESAR SALAD 16

Crisp baby romaine tossed in black garlic Caesar, finished with crisp parmesan and briny fried capers.

FARM GREENS 16

Local greens with candied tree nuts, gooseberries, goat cheese, and champagne vinaigrette.

SUMMER MELON SALAD 22

Local melon with pickled vegetables, avocado, cucumber, goat cheese, and arugula, finished with lime vinaigrette, crispy shallots, and pistachio.

CURRIED SUMMER SQUASH BISQUE 16

Regional squash simmered with coconut and curry, finished with cornbread and cilantro crema.

Bounty

LAKE ERIE WALLEYE 42

Walleye filet over honey yuzu succotash, finished with starberry gastrique, cornbread crumble, pickled berry relish, and herb oil.

PAN-SEARED SCALLOPS 44

Crispy Yukon potato, fennel salad, blood orange beurre blanc, and herb oil.

CRISPY GOCHUJANG CHICKEN 34

Korean fried chicken breast with yuzu pea butter, gochujang lime slaw, pistachio, and cilantro.

CHATEAUBRIAND 60

A filet of tenderloin with smoky romesco, roasted root vegetables, carrot top chimichurri, and potato straw.

SLOW-BRAISED SHORT RIB 52

Braised in red wine, served with whipped hummus, feta, pickled cherry relish, berry lacquer, arugula, and toasted house bread.

GREEN GOUDA GNOCCHI 32

Green chili and gouda, with bacon lardon, peach, arugula, and pecorino pepper relish.

BLISTERED EARTH 32

Herbaceous tabbouleh with chef's garden medley, romesco, seasonal pickle, salad, and potato straw.

ROTUNDA SMASH BURGER 28

Double smashed brisket patties with American cheese, shaved lettuce, pickles, and caper aioli, served with frites and plum ketchup

JAPANESE WAGYU 150

Twelve ounces, finished with fire-roasted bone marrow, charred focaccia, arugula, confit tomatoes, and onion relish.

Table Compliments

TEMPURA MUSHROOMS 18

Blue oyster and lion's mane mushrooms with wasabi ponzu, togarashi, and chili crisp.

HARICOT VERTS 14

Buttered string beans with whipped herbed goat cheese, lemon, bacon lardon, pecorino, and crispy shallot.

BLUE POTATOES 18

Golden pressed potato with carrot top chimichurri, smoked salt, and Point Reyes blue cheese clouds.

BEEF FAT FRIES 14

Yukon potato fried in beef tallow, with herbs, garlic, and house plum ketchup.