STARTERS

MISO MAPLE PORK RIBS | 15

with salsa macha, and koji pickled cucumber. GF

FIRE ROASTED BEETS | 12

with smoked ricotta, truffle honey, toasted pistachio, and citrus salt. GF 

MUSSELS | 16

with yellow curry broth, caramelized pineapple, matchstick potato, and cilantro.

SCALLOP CRUDO | 18

with chai vinaigrette, English pea puree, and shiitake “bacon”. GF

ASPARAGUS GALETTE | 14

with manchego cream, bonito, and green onion.

BLISTERED SHISHITO PEPPER SALAD | 13

with spring mix, dried blueberries pickled shallot, manchego, cornbread crouton, tahini-sumac dressing.
Add steak* 12 | Add chicken 8 | Add scallops 15 | Add shrimp 9

SPRING GREENS SALAD | 13

with baby lettuces, shaved asparagus, Dijon vinaigrette, fried sunchokes, and belper knolle. GF
Add steak* 12 | Add chicken 8 | Add scallops 15 | Add shrimp 9

* Consuming raw or undercooked meats, seafood or eggs may increase your risk for food borne illness
GF Gluten Free option
VEG Vegetarian option

ENTRÉES

FRIED TROUT | 28

with cornmeal and sunflower seed crust, parsnip puree, spinach, dried apple, and bonito-rosemary aioli. GF

RIB EYE | 42

with black garlic-Caesar butter, grilled asparagus, fingerling potato. * GF

STUFFED CABBAGE | 26

with roasted mushroom, wild rice, roasted tomato sauce, pickled mustard seed. GF, VEG

KANÙ BURGER | 20

with 2 - 3oz Wagyu beef patties, cheddar, balsamic onions, bibb lettuce, tomato, applewood smoked bacon, and horseradish crema.*
Served with a side of house chips. Gluten free bun available, veggie burger available.

HERITAGE PORK CHOP | 36

with cheddar polenta, rhubarb chutney, sauteed fiddleheads. GF

GRILLED SWORDFISH | 34

with pumpkin seed romesco, turmeric rice, sautéed spinach, and tomato velouté. GF

RAVIOLI & WHITE BOLOGNESE | 30

with spinach & fontina ravioli, ground rabbit, fennel, asparagus, belper knolle, and basil oil.

PAN ROASTED CHICKEN BREAST | 28

with herbed farro, nduja braised greens, and peanut butter-black pepper gravy.

* Consuming raw or undercooked meats, seafood or eggs may increase your risk for food borne illness
GF Gluten Free option
VEG Vegetarian option

PIZZA

All pizzas finished with grana padano and organic olive oil.

ORSO NERO | 17

Red sauce, mozzarella, balsamic onions, Gorgonzola, and hot honey.

FINNOCHI | 18

Spring onion cream, mozzarella, fennel sausage, and kale.

MARGHERITA | 16

Red sauce, mozzarella, fresh basil.

DIAVOLO | 24

Calabrian chili cream, mozzarella, clams, and lemon zest.

VERDE | 21

Wild onion pesto, mozzarella, prosciutto, asparagus, and smoked ricotta.

AGOSTINO | 18

Red sauce, mozzarella, pepperoni, smoked ricotta, and country mixed olives.

FUNGHI | 17

Red sauce, mozzarella, roasted mushrooms, chives, and rosemary.