The Morris

Crispy-skinned duck breast, parsnip puree, glazed carrots, and a huckleberry reduction.

Thick-cut, brined and smoked pork chop, with apple mostarda and braised greens.

Roasted canoe-cut bone marrow, served with grilled sourdough and a bright herb salad.

Confit duck leg, frisée, potatoes, and a poached egg with a mustard vinaigrette.

Dry-aged beef patty, Fiscalini cheddar, caramelized onions, and aioli on a house-baked bun.

Pan-seared local sturgeon, potato dauphine, beurre blanc, and a dollop of osetra caviar.