Menu

• • For the Table

  • Marinated Olives

    8

    with sourdough foccacia

  • Grilled Rosemary Sourdough Foccacia

    7

    with spring onion Driftless cheese spread, roasted garlic oil and lemon brown butter

  • Fried Brussels Sprouts

    12

    with Carr Valley Bread Cheese, caramelized onion jus and chili aioli

  • Wisconsin Cheese Board

    17

    three cheeses with seasonal preserves and garnishes, lavender
    almonds and toasted bread

    add: charcuterie -  6

  • Small Plates

  • Baby Romaine Salad

    12

    with crispy soft-boiled egg, proscuitto, roasted tomato, carrot, radish and ranchovy dressing

  • Grilled Poached Pear

    12

    with house-made ricotta, pistachio butter, frisee, bourbon barrel maple vinaigrette and rosemary soil

  • Beef Tenderloin Carpaccio

    14

    seared rare tenderloin with watercress, radish, egg yolk, ciabatta and Pecora Nocciola cheese

  • Soup du Jour

    10

    rotating seasonal soup

  • Pasta

  • Rigatoni

    19

    with walnut and pistachio pesto, arugula, Moody Blue cheese and smoked olive oil

  • Cocoa Mafalde

    22

    with braised lamb, chanterelle mushrooms, huckleberries, and perigord black truffle

  • Tagliatelle Bolognese

    21

    with a rich beef and pork ragu, tomato, herbs, cream and parmesan

  • Sweet Potato Agnolotti

    21

    with smoked apple cream, bacon lardons, caramelized shallot, pine nuts and fried sage

  • Blue Crab Ravioli

    26

    with saffron Tempesta 'nduja cream sauce, sauteed spring vegetables, roasted tomatoes and garlic bread crumbs

  • Large Plates

  • Roasted Duck Breast

    26

    with beet, orange and fennel pollen glaze, crispy duck confit, beet puree and a frisee, shaved fennel and mandarin salad

  • Miso Glazed Salmon

    25

    with wild mushrooms, bok choy, mushroom broth, yuzu pickled radish and spring onion oil

  • Grilled Hanger Steak

    28

    with porcini dry rub, crispy polenta, roasted romanesco, salmoriglio aioli, porcini mushroom demi-glace

  • Brandywine Burger

    16

    with CDK beef, Hook's cheddar, lettuce, tomato, onion, pickle, aioli, sesame seed bun and steak fries

     

  • Dessert

  • House-Made Ice Cream Trio

    9

    assorted flavors of ice cream made in house

  • Pear Brown Butter Cake

    10

    with spiced pear caramel ice cream and toasted almonds

  • Buttermilk Panna Cotta

    10

    with strawberry jam, mint pistachio streusel, olive oil ice cream

(G) gluten free (V) vegetarian (*) gluten free alternative available
**Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.