TUESDAY + WEDNESDAY SHAREABLE DATE NIGHT

1 Bottle of Wine | 2 Small Plates | 1 Entree | 1 Dessert

$55.00

Menu

• • For the Table

  • Marinated Olives (V)

    7

    with sourdough foccacia

  • Clock Shadow Cheese Curds (V)

    11

    with smoked blue cheese, barrel aged hot sauce vinaigrette, celery

  • Bruschetta (V)

    10

    with house made ciabatta, marinated local tomatoes, olive tapenade, Driftless
    cheese

  • Wisconsin Cheese Board (V)

    17

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

    add: charcuterie 6

  • Small Plates

  • Mixed Greens (V, GF)

    8

    with radish, cucumber, tomato, roasted baby beets and red wine vinaigrette

  • Risotto ai Funghi (GF, *)

    13

    with morels, porcini, asparagus, favas, charred onion salsa, buddha hand marmalade, humboldt fog, (full order 24)

  • Butter Lettuce (V, GF *)

    10

    with fried sourdough bread, buttermilk ramp dressing, herbs, pecorino

  • Butter Poached Asparagus (GF)

    12

    with cream sauce, tomato and pea salad, chives, bacon, sunflower seeds

  • Pan Seared Scallops (GF)

    14

    with golden raisin agrodolce, pickled ramps, roasted cauliflower, cauliflower puree, pine nuts

  • Soup du Jour

    8

    rotating seasonal soup

  • Pasta

  • Spaghetti Puttanesca (GF, *)

    17

    with capers, olives and San Marzano tomato and pecorino

    add: Shrimp 6

  • Four Cheese Ravioli (V)

    11

    with basil and pistachio pesto, roasted tomatoes, spring vegetables, parmesan (full order 21)

  • Smoked Pimenton Bucatini (GF, *)

    21

    with grilled Spanish octopus, prosciutto, herb bread crumbs, seaweed butter

  • Rigatoni (GF, *)

    18

    with Italian sausage, San Marzano tomato, parmesan, basil, fresh mozzarella

  • Large Plates

  • Grilled Half Chicken

    23

    with black garlic yogurt, farro, olives, cucumber, roasted tomato, grilled lemon vinaigrette

  • Alakan Halibut (GF)

    27

    with parsnip puree, baby bok choy, fingerling potato chips, roasted strawberry vinaigrette, citrus gremolata

  • Grilled Bavette Steak (**, GF)

    26

    with asparagus, braised gigante beans, ramp chimichurri, reduction sauce

  • Brandywine Burger (**, *)

    16

    CDK farms beef, caramelized onions, Hook's 2 year white cheddar cheese, sesame seed bun, home fries, aioli

     

  • Dessert

  • Strawberry Swirl Cheesecake Ice Cream (GF, *)

    9

    with vanilla crust, strawberry balsamic sauce

  • Soft Milk Chocolate Ganache (GF)

    10

    with dark chocolate ice cream, toasted hazelnuts, rhubarb jam, burnt white chocolate

  • Honeysuckle Panna Cotta (GF, *)

    9

    with basil marinated white peach, lavender wafer

(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.