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

Saxony

Saxon Creamery, Cleveland

Evalon

LaClare Family Creamery, Malone

dunbarton blue

Roelli Cheese Haus, Shullsburg

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

Seared Foie Gras

honeycrisp apple compote, French toast, quail egg, Blis maple syrup 22

Sweet Corn risotto

roasted red pepper, corn cream 16

Crispy Shrimp 

daikon radish slaw, black garlic mayonnaise, sweet soy sauce 16

Yellowfin Tuna Tartare *

cucumber-seaweed, crispy wontons, wasabi tobiko 15

Grilled Baby Octopus 

braised white beans, chorizo, preserved lemon, romesco sauce 17

butternut squash risotto

crispy bacon, smoked gouda 16

Wild mushroom pappardelle

foraged wild mushrooms, guanciale, sheeps milk ricotta, pumpkin seed oil 18

Strauss veal ravioli

spinach, pine nuts, beurre fondue, veal jus 17

 

 

SOUP & SALADS

roasted pumpkin soup

pear chutney, sage pesto, spiced pepitas 13

roasted baby beets

smoked chevre, frisee, toasted pistachios, honey vinaigrette 15

Spinach 

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

white wine poached pear

endive, blue cheese, candied pecans, persimmon vinaigrette 16

ENTRÉES

Black sea bass

polenta cake, grilled rapini, olive tapenade, roasted garlic nage 42

Sea Scallops 

acron squash purée, tri-color cauliflower, pork belly, sage butter 39

scottish salmon

toasted barley risotto, lacinato kale, porcini mushroom ragout 34

Rainbow trout

Crispy Brussels sprout leaves, celery root, roasted fennel, pomegranate 34

heritage pork tomahawk chop

braised red cabbage, spaetzle, apple cider reduction 40

Filet Mignon

wild mushrooms, potato mousseline, Bourbon peppercorn cream  44

Roasted organic Chicken 

chicken confit stuffing, glazed root vegetables, black truffle jus 30

pekin duck breast

butternut squash, Swiss chard, puffed wild rice, fig duck sauce 38

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

Saxony

Saxon Creamery, Cleveland

Evalon

LaClare, Malone

Dunbarton BLue

Roelli Cheese Haus, Shulsberg

Six-Year-Old Cheddar

Widmer’s Cellars, Theresa

Pleasant Ridge Reserve 

Uplands Farm, Dodgeville

Gruyere Grand Cru

Emmi Roth, Monroe

Bad Axe

Hidden Springs, Westby

Holland's Family Cheese

Marieke Gouda, Thorp

Le Cabrie

Montchevre Betin, Belmont

Penta Crème Blue

Carr Valley, Middleton

Vegetarian Salads

Roasted baby beets

smoked chèvre, frisée, toasted pistachios, honey vinaigrette 15

Spinach

soft poached egg, grainy mustard dressing, toasted crouton 14

White wine poached pear

endive salad, blue cheese, candided pecans, persimmon vinaigrette 14

Vegetarian EntrÉes

wild mushroom pappardelle

foraged wild mushrooms, sheeps milk ricotta, pumpkin seed oil 28

Grilled tofu

celery root purée, roasted fennel, crispy Brussels sprout leaves, pomegranate 28

Parmesan crusted polenta cake

acron squash purée, tri-color cauliflower, sage butter 28