Menu

• • For the Table

  • Marinated Olives

    8

    with sourdough foccacia

  • Grilled Rosemary Sourdough Foccacia

    7

    with roasted garlic oil and giardiniera butter

  • Fried Shitake Mushrooms

    11

    with herb buttermilk breading, black garlic aoili, micro greens and lime vinaigrette

  • Wisconsin Cheese Board

    17

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

    add: charcuterie - pistachio, pork and prune pate, proscuitto 6

  • Small Plates

  • Apple and Arugula Salad

    11

    with compressed honeycrisp apple, shaved fennel, fennel oil, chevre and brown butter vinaigrette

  • Roasted Beets

    12

    with red wine poached pears, pistachio pesto, pear butter, farro crisps and smoked blue cheese

  • Pork Belly

    14

    braised in chocolate porter and chiles, mole negro, caramelized turnips and wild crispy wild rice masa fritters

  • Soup du Jour

    10

    rotating seasonal soup

  • Pasta

  • Spaghetti Pomodoro

    19

    with fresh cherry tomatoes, San Marzano tomato, mozzarella di bufala, basil and parmesan

  • Sourdough Gnocchetti

    22

    with roasted chicken and porcini mushroom sugo, maple glazed walnuts, crispy kale and ricotta salata

  • Butternut Squash Ravioli (V)

    21

    with brown butter cream, crispy celery root, pepitas and roasted delicata squash

  • Sweet Corn Bucatini

    24

    with sauteed shrimp, crab, nduja toasted peppers, corn cream and bread crumbs

  • Large Plates

  • Roasted Chicken Roulade

    22

    with buttermilk biscuit, brussels sprouts, sweet potato, bacon, spicy sage honey and lemon chicken jus

  • Mushroom Burger

    19

    with CDK beef, lion's mane and oyster mushrooms, caramelized shallot demi-glace, fenugreek gouda, Neuke's bacon, aioli, sesame seed bun and steak fries

  • Grilled Niman Ranch Flat Iron

    29

    with summer vegetable panzanella, roasted eggplant puree, red wine bone marrow vinaigrette and veal jus

  • Riverence Steelhead Trout

    25

    with butternut squash gnocchi, toasted almonds, sauteed green beans, hen of the wood mushrooms and lemon brown butter

  • Brandywine Burger

    16

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

     

  • Dessert

  • Milk Chocolate Panna Cotta

    9

    with sugar cookie crumbles, and fresh mint ice cream

  • Chocolate x 5

    10

    with buttermilk chocolate ice cream, sponge cake, and white chocolate mousse

  • Lavender Brown Butter Cake

    10

    with caramelized plum ice cream, plum jam and toasted almonds

(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.