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The spring menu is here.
It has been a minute. The kitchen spent the winter rebuilding the menu around what is good right now: green garlic, local asparagus, the first wild salmon of the year. We think you will want a seat.
New this season
green garlic risotto · hearth-roasted carrots · ramp butter ribeye
A small plate is on us when you book this week. Just mention it to your server.
