First Course

CRISPY PORK BELLY
Kimchee, Radish, Sunflower Sprouts, Plum Hoisin 10.

SEARED SEA SCALLOPS
Sweet Potato, Date-Pecan Pesto, Parsnip Chips 14.

SALAD OF FIELD GREENS
Herbs, Seasonal Vegetables,
Sherry Hazelnut Vinaigrette 6.

ROASTED SWEET POTATO SOUP
Coriander, Apple Brunoise,
Apple Demi, Creme Fraiche 7.

ROASTED PEAR SALAD
Radicchio, Frisee, Walnuts,
Adar Kase Blue Cheese,
Warm Pear-Bacon Vinaigrette 8.




Main Course

CRÈME FRAÎCHE RYE GNOCCHI
Rutabaga, Golden Turnip, Maple-Shallot Vinaigrette 19.

HOUSE-MADE TAGLIATELLE PASTA
Braised Berkshire Pork, Caramelized Leek Ragout,
Sarvecchio Cheese, Balsamic, Fennel Pollen 19.

BRAISED STURGEON
Fennel, Potato, Sesame-Coconut Sauce 27.

CORNMEAL CRUSTED FLUKE
Sunchoke-Duck Hash,
Warm Winter Vegetable Slaw,
Brown Butter-Meyer Lemon Aioli 29.

ROASTED BREAST OF CHICKEN
Squash Spatzle, Candied Chestnuts, Cherry Gastrique 24.

WISCONSIN GRASS-FED BEEF CO-OP
GRILLED HANGER STEAK
Warm Potato Salad, Chimichurri, Mint, Shisto Pepper 28.

WISCONSIN GRASS-FED BEEF CO-OP
GRILLED BEEF TENDERLOIN
Celeriac and Parsley Root Gratin,
Roasted Cippolini Onions, Bourbon Jus 36.

WISCONSIN GRASS-FED BEEF CO-OP
PORCINI SALT RUBBED 10 OZ. NEW YORK STRIP
House-made Hollandaise-Style Whole Grain Mustard
Seared Fingerling Potatoes, Lacinato Kale 42.

ROASTED LANGE FAMILY FARM PORK LOIN
Choke Berry Compote, Candied Chestnuts,
Door County Cherry Gastrique 27.