The Dixboro Project Menu

Bok Choy, Cilantro, Thai Basil, Chili, Tamarind, Dashi Rice

bianco dinapoli tomatoes, pepperoni, mozzarella, provolone, parmesan

bianco dinapoli tomatoes, tempesta porchetta, mozzarella, roasted peppers, calabrian chili

taleggio, mozzarella, duck confit, caramelized onion, balsamic apple, fennel pollen, spicy greens

provolone fondue, rosemary, maple

bianco dinapoli tomatoes, broccolini, italian sausage, mozzarella, provolone

crab, lobster broth, uni butter, chili crisp

wood-fired brussels, guanciale, kimizu sauce

dashi rice, romesco, winter squash

mushroom velouté, polenta, kale

celery root, sage, apple-bacon jam

parmesan, black radish, pea shoots

caramelized onions, maytag blue cheese

comté, smoked black pepper, chives

pecans, duck fat, black truffle honey, sage

fish sauce vinaigrette, xo, chives

yuzu aioli, pickled garlic scapes, citrus, gochujang marmalade

green cashew puree, caper, gooseberry, smoked almond

poached pear, cashew, horseradish, cilantro

seasonal migonotte

beemster, peach saba, candied hazelnut

traditional caesar dressing, little gem lettuce, house-made croutons

radicchio, citrus, stracciatella, burnt honey vinaigrette, pistachio dukkah