Regular Menu

Executive Chef Nick Wirth  |  Executive Sous Chef David Payne
Sous Chef Bradley Fisher

Wisconsin Artisan Cheese Selection

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

Chandoka

La Clare  

Red Rock

Roelli

Penta Crème Blue

Carr Valley

Pleasant Ridge Reserve

Uplands Farm

Gruyere Grand Cru

Emmi Roth Kase

Bandaged Cheddar

Bleu Mont Dairy

Bad Axe

Hidden Springs Creamery

Holland’s Family Cheese

Marieke Gouda

Le Cabrie

Montchevre Betin

Saxony

Saxon Creamery

APPETIZERS

Smoked Beef Carpaccio

pleasant ridge reserve, mustard greens, fried capers, horseradish vinaigrette 18

Yellowfin Tuna Tartare

cucumber-seaweed salad, wasabi tobiko, crispy wontons 16

Crispy Shrimp 

daikon radish slaw, black garlic mayonnaise, sweet soy sauce 17

Foie Gras

strawberry rhubarb, french toast, quail egg, blis maple syrup 23

Charred Spanish Octopus

crispy pork belly, mixed bean salad, pickled celery Carolina BBQ sauce 18

Crawfish Risotto

andouille sausage, fresno peppers, charred ramps 17

Soup & SALADS

Spring Onion potato soup

purple potato salad, smoked trout roe, crispy shallots 14

Spinach Salad

poached egg, maple-glazed pork belly, grainy mustard vinaigrette 15

Tabbouleh

bulgur wheat, preserved lemon, parsely, cucumber, pea tendrils, Greek yogurt dressing 15

Baby Romaine 

iberico ham, fennel, grapefruit, pistachios, chardonnay vinaigrette 16

Fresh Pasta

Carrot-Ricotta Gnocchi

English peas, pancetta, parmesan gremolata 17

Pappardelle

braised rabbit ragout, morel mushrooms, nettle pesto, pecorino 18

Strauss Veal Ravioli 

Spinach, pine nuts, beurre fondue 18

Fish

Sea Scallops

caramelized endive, pancetta, asparagus, citrus butter sauce 41

alaskan halibut

artichoke barigoule, spring carrots, fennel 40

scottish salmon

English pea risotto, morel mushrooms, pea tendrils, mushroom vinaigrette 36

Red Snapper

coconut rice, pickled mango, chayote squash, maharaja curry sauce 39

Meat

Filet Mignon

bourbon peppercorn cream, sautéed mushrooms, potato mousseline 46

wagyu flat iron

togarashi rub, carrot-ginger puree, shisito peppers, XO sauce 50

Pekin duck duo

duck sausage, savoy cabbage, orange fennel marmalade, five spiced duck jus 40

Roasted Organic Chicken

spring vegetable ragout, buttermilk biscuit, lemon-thyme veloute 31

Chef’s Cut for Two 

daily selection * MKT

DESSERTS

Crème Brûlée 

horchata chai tea, maple, rum, orange 12

German chocolate cake 

pecan, coconut, caramel, sour cherry  12

cheesecake 

goat cheese, mezcal, pineapple, malted milk  12

banana bread

sunflower seed, milk chocolate, brown butter, toffee sauce 12

eclair

coffee, passion fruit, vanilla  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

Crispy Tofu

Daikon radish slaw, Black Garlic mayo, sweet soy sauce 15

ASPARAGUS RISOTTO 

demi-sec tomatoes, Pleasant Ridge Reserve 16

carrot-ricotta gnocchi 

English peas, parmesan gremolata 16

Wisconsin Artisan Cheese Selection

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

CHANDOKA

La Clare  

RED ROCK

Roelli

PENTA CRÈME BLUE

Carr Valley

PLEASANT RIDGE RESERVE

Uplands Farm

GRUYERE GRAND CRU

Emmi Roth Kase

BANDAGED CHEDDAR

Bleu Mont Dairy

BAD AXE

Hidden Springs Creamery

HOLLAND’S FAMILY CHEESE

Marieke Gouda

LE CABRIE

Montchevre Betin

SAXONY

Saxon Creamery

Vegetarian Salads

tebbouleh

bulgur wheat, preserved lemon, parsley, cucumber, pea tendrils, Greek yogurt dressing 15

Spinach

soft poached egg, grainy mustard vinaigrette, toasted crouton 14

baby romaine

grapefruit, fennel, pistachios, chardonnay vinaigrette 14

Vegetarian EntrÉes

fried tofu

coconut rice, pickled mango, chayote squash, sweet soy 29

PAPPARDELLE

morel mushrooms, nettle pesto, pecorino 34

Spring vegetable ragout

buttermilk biscuit, citrus butter sauce 29