APPETIZER

VEGETABLE SALAD, drizzled with Spiced Orange Jus | 9
MUSHROOM TART, Tarragon, spilled Aged Parmesan–Tomato Sauce | 10
GAME TERRINE, Sour Cherry, Apple, sweet Pistachio | 9
RAVIOLO, Black Garlic, Poached Egg, Water Chestnut, Spinach, Mushroom | 12
PORK BELLY, Cannellini Beans, Peas, Pork-Shallot Crumble | 11
POACHED EGG, Celery Root, Dates, Cider Vinegar | 7
SMOKED WALLEYE, Apples, Jalapeño Emulsion | 12
‘SHRIMP N’ GRITS,’ Corn, Bell Pepper, a tiny Biscuit | 13
CARROT-PARSNIP SOUP, Tarragon, Gingerbread, Crème Fraîche | 6

PASTA

AGNOLOTTI, Smoked Ricotta, Tomato | 14
TAGLIATELLE, Bay Scallops, Citrus Sauce and some Asparagus | 16
RISOTTO, Swiss Chard, Beef Short Rib | 18

ENTREE

FISHERMAN’S STEW, Branzino, Yukon Gold Potato, Carrot, Fennel | 28
PAN-FRIED WALLEYE, hand-pressed Onion Broth, Shallot, Brandade, Apple | 23
SALMON, Barley, Ham from Spanish Iberian Pigs, Bell Peppers, Chorizo Sauce | 28

PORK SHOULDER & BELLY, Pear, lightly braised Mustard Greens | 24
HALF CHICKEN, Root Vegetables, Mushroom Sauce | 19
LAMB SHOULDER in the Greek style, Cabbage, Orange, Mint, Brussel Sprouts | 23
BRISKET, Corn, roasted Squash, Coleslaw, BBQ Sauces | 19
RIBEYE, Root Vegetables in a Marrow Glaze, Shallot Jam, Smooth Potato | 28
BURGER, Egg, Pickle, Bacon Jam, Fries | 14

SIDE

CORN BREAD | 5
CRISP LARGE-CUT FRIES | 5
SMOOTH POTATOES | 5

TASTING

POACHED EGG, Celery Root, Dates, Cider Vinegar
QUAIL CONSOMME, Butternut Squash, Onion Chip
GNOCCHI, Black Garlic, Water Chestnut, Mushroom
PAN-FRIED WALLEYE, hand-pressed Onion Broth, Shallot, Brandade, Apple
BEEF RIBEYE, Black Pudding, Root Vegetables, Oxtail Sauce
ROSE ICE, Mint, White Chocolate
MADELEINE & TEA, Earl Grey, Sea Salt, Honey

FIVE COURSE | 45
choice of Walleye or Ribeye, withholds the Rose Ice
with wine pairing, add 25

SEVEN COURSE | 60
with wine pairing, add 35

CHEESE

ARTISAN CHEESE, Herbed Sponge Bread, Dates | 12

SWEETS