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

  • Grilled Poached Pear

    12

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

  • Beef Tenderloin Carpaccio

    14

    with black truffle vinaigrette, parsnips, frisee, and Sarvecchio parmesan

  • 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

  • Bucatini all' Amatriciana

    18

    with San Marzano tomato, guanciale, pecorino, and chopped parsley

  • Butternut Squash Ravioli (V)

    21

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

  • Roasted Poblano Bucatini

    24

    with sauteed scallops and bass, sauce vin blanc roasted cauliflower and garlic breadcrumbs

  • 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

  • Grilled King Trumpet Mushrooms

    19

    with mushroom farrotto, fontina fonduta, roasted sunchoke puree, and blood orange

  • Braised Beef Short Rib

    28

    with polenta, roasted rainbow carrots, smoked carrot oil, braising jus and parmesan crisp

  • 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.