Regular Menu

Executive Chef Nick Wirth  |  Executive Sous Chef David Payne

Wisconsin Artisan Cheese Selection

Each Cheese - 6  |  Five Cheese Tasting - 28  |  Ten Cheese Tasting - 55

Evalon

LaClare Family Creamery, Malone

dunbarton blue

Roelli Cheese Haus, Shullsburg

Saxony

Saxon Creamery, Cleveland

Six-Year-Old Cheddar

Widmer’s Cellars, Theresa

Pleasant Ridge Reserve 

Uplands Farm, Dodgeville

Gruyere Grand Cru

Emmi Roth, Monroe

Holland's Family Cheese

Marieke gouda, Thorp

Bad axe

Hidden Springs, Westby

Le Cabrie

Montchevre Betin, Belmont

Penta Crème Blue

Carr Valley, Middleton

APPETIZERS

Rabbit Ragu

herbed pappardelle, asparagus, parmesan 17

Yellowfin Tuna Tartare *

cucumber-seaweed, crispy wontons, wasabi tobiko 14

fava bean risotto

arborio rice, creme fraiche, preserved lemon 16

Crispy Shrimp 

pineapple chutney, sweet chili glaze, mint 15

charred spanish Octopus 

watercress, pickled red onion, cucumber, feta 16

veal ravioli

spinach, toasted pine nuts, beurre fondue 16

SEARED foie gras

rhubarb compote, French toast, quail egg, Blis, maple syrup 21

Beet cured salmon

avocado mousse, watermelon radish, fennel, sesame cracker 15

 

 

SOUP & SALADS

Coconut Curry soup*

papaya slaw, steamed mussels, chili oil 12

watercress salad

marinated strawberries, whipped goat cheese, honey glazed walnuts 15

Spinach 

poached egg, house-cured pork belly lardons, grainy mustard 14

asparagus

iberico ham, pea tendrils, manchego fritter, sherry vinaigrette 15

ENTRÉES

wisconsin ivory char

moroccan couscous, blistered tomatoes, fava beans, red chermoula 38

Sea Scallops *

pleasant ridge reserve fondue, spring vegetable saute, truffle vinaigrette 38

Organic Scottish Salmon *

saffron potatoes, Catalan style spinach, Spanish chorizo 33

Miso glazed halibut

Japanese eggplant, Thai basil, yuzu ponzu 42

PRIME new york strip

marble potato salad, spring onions, ramp chimichurri 45

Filet Mignon *

wild mushrooms, potato mousseline, Bourbon peppercorn cream  44

Roasted Organic Chicken *

black bean purée, masa corn cake, jicama slaw, traditional mole 29

strauss lamb duo*

herb crusted loin, braised lamb ragout, minted peas, trumpet mushrooms, lamb jus 42

Chef’s Cut for Two 

daily selection * MKT

DESSERTS

coffee Crème Brûlée 

white chocolate dipped spiced biscotti 12

almond joy 

coconut mousse, flourless chocolate cake, toasted almonds, almond ice cream, coconut tuile  12

citrus polenta cake 

blood orange curd, lemon sherbet  12

banoffee tart 

dulce de leche, fresh banana, banana rum ice cream, shortbread crumble, banana whipped cream  12

pomegranate pistachio pavlova

flourless pistachio cake, pomegranate sorbet, vanilla meringue, fresh pomegranate seeds, candied pistachio  12

Seasonal Sorbet 

daily trio of house-made sorbets  12

 

Chef's Signature Tasting Menu

Our signature experience is the Chef’s Menu with sommelier selected beverage pairings. 
This menu is presented in the "omakase" tradition, where the guest entrusts the Chef to select exemplary expressions of the best that he has to offer on any given day.

Five Courses 75 (with beverage pairings 45)

Seven Course 95 (with beverage pairings 60)

For the best possible experience, we kindly recommend that all guests at the table participate in the Tasting Menu.
Please inform your server of any allergies or aversions.

 

Vegetarian Menu

Vegetarian Appetizers

Fava Bean Risotto

Arborio rice, creme fraiche, preserved lemon 16

Crispy Tofu

pinapple compote, sweet chili glaze, mint 15

Wisconsin Artisan Cheese Selection

Each Cheese - 6  |  Five Cheese Tasting - 28  |  Ten Cheese Tasting - 55

Big Ed’s

Saxon Creamery, Cleveland

eagle cave reserve 2010

Meister Cheese Co., Muscoda

Imperial Buck

Deer Creek, Sheboygan

Six-Year-Old Cheddar

Widmer’s Cellars, Theresa

Pleasant Ridge Reserve 

Uplands Farm, Dodgeville

Gruyere Grand Cru

Emmi Roth, Monroe

Triple Play

Hook’s Cheese Co., Mineral Point

red rock

Roelli Cheese Haus, Shulsburg

Le Cabrie

Montchevre Betin, Belmont

Penta Crème Blue

Carr Valley, Middleton

Vegetarian Salads

Asparagus

pea tendrils, manchego fritter, sherry vinaigrette 14

Spinach

soft poached egg, grainy mustard dressing, toasted baguette 14

Watercress salad

marinated strawberries, whipped goat cheese, honey glazed walnuts 15

Vegetarian EntrÉes

Soba Noodle Cake

Japanese eggplant, Thai basil, yuzu ponzu 27

Fried Tofu

Pleasant Ridge Reserve fondue, spring vegetable saute, truffle vinaigrette 27

Grilled Cauliflower 

Moroccan couscous, blistered tomatoes, fava beans, red chermoula 27

Masa corn cakes

black bean puree, jicama slaw, cilantro aioli 27