Dinner

HOUSE BREAD 12

Fresh-baked batard, fragrant olive oil, garden herbs and whipped cultured butter. (Vegetarian)

HARVEST BURRATA 18

Pesto, blistered grapes, balsamic, smoked salt, crushed red pepper and pistachio.

HUMMUS B'TAHINI 22

Smooth garbanzo, marinated olives, feta, pickled red onion, hot honey and fresh herbs; warm house bread. (Vegetarian)

SALSICCIA BIANCA 22

Tavern crust, white sauce, Italian sausage, fire-roasted poblano, Italian cheeses, oregano and chili flake.

STEAK TARTARE 28

Hand-cut prime beef tenderloin, shallot, chives, capers, egg yolk, brandy, Dijon and tarragon; crispy potato rösti.*

WILD MUSHROOM TEMPURA 17

Light, golden tempura, togarashi, wasabi-ponzu aioli and house chili crisp. (GF)

THAI CRAB SALAD 27

Lump crab, avocado, apple, pickled carrot, cucumber, cilantro, basil, mint, coconut vinaigrette, crispy wonton, shallots and sesame.

CAESAR SALAD 16

Romaine wedge, black garlic Caesar dressing, Parmesan crisp and crouton.

FARM GREENS 16

Local greens, toasted candied tree nuts, seasonal fruit, champagne-berry vinaigrette and goat cheese. (Vegetarian, GF)

ROASTED ROOT SALAD 24

Roasted carrots and beets, pickled red onion, goat cheese, arugula, orange vinaigrette, crispy shallots, toasted pistachios and coffee powder. (Vegetarian, GF)

POTATO LEEK SOUP 16

Yukon gold potato and caramelized leek, chive oil, smoky bacon lardons and crispy shallots. (GF)

FRENCH ONION SOUP 16

Slow-cooked onions, rich beef broth, thyme and dry sherry; herb-brushed house croutons and bubbling, golden Gruyère.

IBÉRICO PORK SECRETO 54

Tender pork secreto, smoky Gruyère farina, confit cabbage, spicy blackberry-black garlic agrodolce, crispy chicharrón and hazelnut gremolata.*

AUTUMN SCALLOPS 50

U-12 sea scallops, sweet potato purée, Spanish chorizo and pear salad, toasted pepita dukkah. (GF)*

FILET MIGNON 60

Center-cut beef tenderloin, roasted cauliflower and buttery Yukon mash, confit leek, red wine bordelaise with rosemary and tarragon, crispy Parmesan tuile. (GF)*

GOCHUJANG CHICKEN 38

Korean fried chicken breast, spicy gochujang-lime glaze, ginger-carrot purée, apple-cabbage slaw and toasted pistachios.

SLOW-BRAISED SHORT RIB 54

Red wine-braised short rib, hummus, feta, pickled cherry relish, berry lacquer, arugula, pepita dukkah and toasted house bread.

GREEN CHILI PAPPARDELLE 37

Fresh pappardelle, creamy green chili-Gouda sauce, smoky bacon lardons, sweet fig jam, arugula and sharp pecorino.

CRAB-CRUSTED SALMON 44

Salmon, buttery lump crab and golden panko; fall succotash of roasted sweet potato, poblano, peas, mushrooms and red onion; apple-honey glaze.*

ROTUNDA BURGER 28

Double smashed brisket patties, American cheese, shaved lettuce, pickles and caper aioli on a toasted bun; beef fat frites and plum ketchup.*

JAPANESE WAGYU 225

A5 Wagyu beef striploin from Japan. Top-scoring, imported Japanese Wagyu beef, the highest possible ranking, antibiotic- and hormone-free. From Kuroge cattle, this A5 Wagyu is raised by Japanese beef masters who follow traditional methods to produce beef that is recognized around the world for its marbling, velvety texture and sweet flavor. 4 oz.

CRAB GRATIN 28

Bubbling lump crab gratin, golden herb crust and crispy beef-tallow-fried wontons.

CRISPY BRUSSELS 17

Beef-fat-fried sprouts, smoky bacon lardons, maple-bourbon gastrique, shaved Manchego and toasted sliced almonds. (GF)

CRISPY CHILI POTATOES 16

Golden pressed potatoes, house chili crunch, horseradish aioli and fresh chives. (GF)

BEEF FAT FRIES 14

Hand-cut Yukon gold potatoes, beef tallow, garden herbs and garlic; house-made plum ketchup. (GF)

SMOKED FARINA 12

Local stone-ground wheat, smoked Gouda, Gruyère, Vermont cultured butter and herbs.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.