Main Menu

    • Table-Sharing

    • Rosemary Sourdough Focaccia (V)

      with roasted garlic, olive oil & balsamic

    • Caramelized Onion Dip (V)

      with Blakesville chevre, white miso, chives & house-made potato chips

    • Finocchiona Salami (GF)

      with green olives, Marcona almonds, olive oil, apple mustard, cornichons & fennel pollen

    • Fried Goat Cheese Curds (V)

      with oyster mushrooms, Brussels sprouts, chili chevre aioli & black garlic maple

    • Small Plates

    • Mixed Greens Salad (GF) (V)

      with smoked blue cheese, roasted tomato, cucumber, pickled carrots, pistachio & green goddess

    • Caesar Salad (♦)

      with black truffle crab salad crostino, romaine, parmesan & Spanish white anchovy

    • Grilled Octopus (GF)

      with Spanish chorizo, piquillo and potato hash, romesco sauce, Marcona almonds & pickled fennel

    • Strawberries & Cream (V) (GF)

      with whipped stracciatella,  rosé vinaigrette, all the fresh herbs & toasted pistachio

    • Yellowfin Tuna Carpaccio** (⬧)

      with tonnato sauce, lemon, Parmigiano Reggiano, green olive, lemon, shallot & croutons

    • Soup du Jour

      rotating seasonal soup

    • Pasta

    • Dashi Spaghetti** (⬧)

      with miso & yuzu butter sauce, scallions, Florida pink spotted shrimp, ginger & daikon

    • Ricotta Gnocchetti (♦)

      with smoked chicken leg ragu, brown goat butter, sage, parmesan & leek crisps

    • Taleggio Ravioli (V)

      with roasted mushrooms, cauliflower, sage, black truffle butter & toasted hazelnuts

    • Sourdough Rigatoni (⬧)

      with Bolognese ragu, ground beef, pork, prosciutto, San Marzano tomato, parmesan & fresh herbs

    • Blakesville Chevre Agnolotti (V)

      with English pea and herb cream, sugar snap peas, pickled ramps, lemon gremolata & parmesan

    • Large Plates

    • Braised Lamb Shank (GF)

      with sweet pea risotto cake, salsa verde, wilted spring greens & white wine braising jus

    • Grilled Chicken Breast (♦)

      with marsala wine cream sauce, mushrooms, white asparagus, spinach & pappardelle

    • Seared Wild Halibut** (GF)

      with grilled asparagus, Wisconsin rice, carrot salad, ginger carrot vinaigrette & carrot cream

    • Dessert

    • Chocolate Ganache Tart (GF)

      with hazelnut praline crust, caramel sauce & salted caramel miso ice cream

    • Lemon Cardamom Panna Cotta (⬧)

      with blueberry jam & almond cookie crumble

    • Single Scoop Ice Cream

      rotating flavors of house-made ice creams