Menu

• • For the Table

  • Marinated Olives

    8

    with sourdough foccacia

  • Grilled Rosemary Sourdough Foccacia (V)

    8

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

  • Fried Goat Cheese Curds (v)

    12

    with oyster mushrooms, Calbrian chili honey, grilled lime aioli, kohlrabi and apple

  • Wisconsin Cheese Board

    18

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

    add: charcuterie -  6

  • Small Plates

  • Cucumber Salad

    10

    with Bulgarian feta cheese, pickled peppers, roasted shallot and dashi vinaigrette

  • Roasted Peach Salad

    12

    with local greens, crispy bacon, Buttermilk Blue cheese, pecan and honey-marigold vinaigrette

  • Burrata (V)

    14

    with heirloom tomatoes, sage ponzu sauce, avocado puree and sourdough croutons

  • Soup du Jour

    10

    rotating seasonal soup

  • Pasta

  • Spaghetti alla Puttanesca

    23

    With sauteed shrimp, San Marzano tomato, capers, olives, anchovy and olive oil

  • Sourdough Rigatoni

    25

    with lamb bolognese, ricotta salata, chili oil and fennel pollen

  • Spinach Mafalda (V,*)

    21

    with porcini and sunflower pesto, basil, sautéed mushrooms and Pleasant Ridge Reserve

  • Corn and Ricotta Agnolotti (V)

    22

    with smoked corn cream, grilled corn, and pickled poblano salsa, cilantro oil, popcorn crumble and parmesan

  • Blue Crab Ravioli

    27

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

  • Large Plates

  • Grilled Pork Chop

    27

    with green garlic sausage, Parisian gnocchi, onion soubise, ramps, whole grain mustard jus

  • Pan Seared Whitefish

    25

    with farro and wil rice pancake, summer squash, red onion vinaigrette, dill creme fraiche, cucumber and smoked trout roe

  • Niman Ranch Flat Iron Steak (*)**

    32

    with roasted corn, chanterelles, crispy polenta, kimchi aioli, fried kale and black truffle jus

  • Brandywine Burger

    17

    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

  • Brown Butter Cake

    10

    with poached rhubarb, almond, yogurt gelato

  • 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.