AnnaLena

Pan-seared duck breast, with sunchoke purée, pickled cherries, and a rich jus. A classic done right.

Cured and smoked sablefish, served with crispy potato, horseradish, and dill. A taste of the Pacific Northwest.

Hand-cut bison sirloin, prepared with juniper, spruce tips, and a quail egg yolk. Rustic and refined.

Light and airy gnudi with fresh nettles, house-made ricotta, wild mushrooms, and brown butter.

Spiced apple compote, vanilla bean ice cream, streusel, and cheddar tuile. A playful take on a beloved dessert.