Main Menu

    • For the Table

    • Rosemary Sourdough Focaccia (V)

      with roasted garlic, olive oil & balsamic

    • Caramelized Onion Dip (V)

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

    • Blakesville Cheese Crostini

      with St. Germain "Sur Lie", grilled focaccia, blueberry, beet, ramps, cured pork & pistachios

    • 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

    • Burrata (GF) (V)

      with roasted carrots, date vinaigrette, citrus marmalade, shallot & pistachio

    • Grilled Octopus (⬧)

      with citrus vinaigrette, castelvetrano olives, caperberries, parsnip yuzu aioli & crispy prosciutto 

    • Honeycrisp Apple (♦)

      with Pleasant Ridge Reserve, crispy baguette, smoked apple vinaigrette & chives

    • Beef Carpaccio** (⬧)

      with black truffle aioli, fried potato gaufrettes, giardiniera & Parmigiano Reggiano

    • 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

    • Driftless & Nettle Tortelloni

      with rhubarb agrodolce, pickled ramps, pecorino, mint, crispy prosciutto & Calabrian chili crisp

    • Large Plates

    • Grilled Prime Flat Iron** (⬧)

      with olive oil potato puree, roasted cauliflower, fried shallots, almond romesco sauce & red wine 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