Dinner

SALADS + SOUPS

*PURPLE CABBAGE SOUP  12

pastrami: rye crumble: pickled mustard seeds: quark

SCALLOP CRUDO  18

spicy ponzu:  uni mayo:  tobiko:  cucumber:  miso turnip

*HOUSE SALAD  12

south dakota steak-house style

RED HOT HEAD CHEESE  13

run for the border style

*STEAK + EGGS  15

steak tartare : egg in a hole : bloody mary oyster shooter

extra oyster shooter  3.5

PLATES

BEEF STROGANOFF RAVIOLI  22

beech mushrooms, parsnip, fine herbs, bone marrow jus

ABC SEARED FOIE GRAS  25

ask about our daily prep

MAC N’ CHEESE  15

taleggio, king crab, celery, truffle oil

*PORK N’ BEANS 14

not from a can

GENERAL TSO’S SWEETBREADS  18

foie fried rice

MAINS

PEKING DUCK  36

gochujang: brussels sprouts:  scrambled egg:  kim chi pancake

STUFFED VEAL BREAST  28

popcorn polenta:  swiss chard:  roasted cauliflower:  wild mushroom:  walnut

SCALLOP, SHRIMP + CRAB FRICASSE  35

vermouth:  tarragon:  gruyere:  pomme puree

TATER TOT HAUTEDISH  27

porcini, short rib, green beans, “tots”

*STEAK + POTATO  38

bone marrow, texas toast, gremolata

HOBO DINNER  30

meat x3 : root vegetable : wild mushroom : hash browns

 

HD CLASSIC

A TASTING MENU OF OUR FAVS

smaller portions  38

HOUSE SALAD + MAC N’ CHEESE + TATER TOT HAUTEDISH

wine or beer pairing  12

 

CHEF’S TASTING MENU

6 COURSES  80

wine or beer pairing  20

 

* can be made gluten-free baby!