First Course

ROASTED BEETS
Ricotta Dressing, Toasted Hazelnuts 8.

GRILLED MARINATED SQUID
Spicy Olive Vinaigrette, Garbanzos, Frisee 9.

STEAMED MANILA CLAMS
House-Made Chorizo Sausage, Crostini, Aioli 10.

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

SEARED SEA SCALLOPS
Red Kuri Squash, Almonds, Sultana Raisins 11.

YELLOW SPLIT PEA SOUP
Northern Africian Spices, Yogurt 7.


Main Course

HOUSE-MADE CAVATELLI PASTA
Goat Cheese, Arugula, Walnut Pesto 18.

HOUSE-MADE TAGLIATELLE PASTA
Pork Sausage, Arugula, Garlic, Chili Flake 18.

ROASTED WILD STRIPED BASS
Potatoes, Arbequina Olives, Arugula 29.

ROASTED ARCTIC CHAR
Spinach, Rutabaga, Orange Vinaigrette 28.

ROASTED BREAST OF CHICKEN
Fregola, Shiitake Mushrooms, Sarvecchio Cheese 24.

WISCONSIN GRASS-FED BEEF CO-OP
BRAISED SHORT RIBS
White Corn Polenta,
Apple and Celeriac Remoulade, Beef Jus 27.

WISCONSIN GRASS-FED BEEF CO-OP SKIRT STEAK
Collard Greens, Sweet Onion, Mint 29.

PORCINI SALT RUBBED ANGUS BEEF TENDERLOIN
Roasted Fingerling Potatoes,
Swiss Chard, Porcini Mustard 36.

LANGE FAMILY FARM PORK LOIN
Red Cabbage, Spatzle 27.

10 oz. WISCONSIN GRASS-FED BEEF NY STRIP
Roasted Fingerling Potatoes,
Swiss Chard, Porcini Mustard 42.

ADDITIONAL SIDE DISHES
Mushroom Farrotto 7.
Spinach, Crispy Garbanzos 6.
Anson Mills Spin Rossa Valsugana Polenta 6.
Seasonal Mushrooms 8.