Lunch Menu
[starters & soups]
[bake]
fresh baked foccacia with pickled giardiniera [5]
[fries]
house cut salt and pepper russet fries
tossed in egg yolk, rosemary and lemon [6]
or tossed in garlic and herbs [6]
or with cheddar cheese sauce [6]
[roasted red pepper soup]
with garlic chips and black olive oil [6]
[salads]
[harvest salad]
mizuna, candied walnuts, julienne turnip, warm cranberry-maple vinaigrette [13]
[autumn chop salad]
romaine, roasted delicata squash, queso fresco, shaved fennel, caramelized onion-apple cider vinaigrette [13]
[vegetable carpaccio]
sliced beet, apple, radish, turnip, kohlrabi, leek, micro greens, puffed rice, maple-sherry vinaigrette [9]
add grilled chicken [3.5]
add grilled shrimp [5.5]
[lunch plates]
[ bulgogi beef bowl ]
ground beef, roasted brussel sprouts, shaved carrot, cabbage, pickled peanuts, rice, gingered fish sauce vinaigrette [14]
[butternut "pasta" ragu]
butternut "noodles", tempeh chorizo, sunchoke puree, pickled apple, walnut parmesan [13]
[quiche du jour]
ask your server for today's filling, served with a side mix green salad [12]
[sandwiches]
[shrimp sausage banh mi]
shrimp-pork sausage, pickled carrot & daikon, lentil-walnut pate, sriracha, fish sauce aioli [15]
[burger]
lamb burger, harissa, orange-grilled red onion jam, spinach, honey chevre yogurt, brioche bun [14]
[roasted cauliflower sandwich]
roasted cauliflower, roasted red pepper romesco, apple-dried cranberry slaw, sourdough [12 1/2]
[pulled pork sammy]
12 hour roast pork butt, keith's bbq sauce, apple-cabbage slaw, pretzel bun [13]
[souther fried chicken sandwich]
almond crusted chicken, tasso ham-creamed collard greens, blis blast honey, brioch bun [13 ]
add side salt & pepper fries [3]
add side mix green or carpaccio [3]
add cup of soup [3]
Dinner Menu
Our menu is designed for [sharing], tasting, [sipping], laughing and [enjoying] for [dinner] we recommend 2-3 [plates] per person - but feel free to [explore] for your enjoyment.
[eat]
[bisque]
red pepper, garlic, black olive [8]
shooter [2.50 ]
[bake]
focaccia, rosemary, garlic, giardeniera, chili [7]
[bloom]
flowers, fennel, paw paw, verjus, pumpkin [14]
[carpaccio]
beet, apple, radish, maple, sherry [12]
[cheese]
ricotta, honey, squash, pepita, graham [16]
[mash]
sweet potato, feta, chorizo, coriander, lime [14]
[glaze]
brussels, cauliflower, sriracha, dukkah, shiso [15]
[textures]
sunchoke, lemon, celery, ginger, anise [15]
[render]
bone marrow, kohlrabi, huitlacoche, rye, thyme [19]
[smoke]
beet, broccoli, lemongrass, horseradish, “steak” sauce [22]
[stuff]
chicken, tasso, collards, coffee, cayenne [25]
[grind]
shrimp, pork, carrot, daikon, pâté [24]
[poach]
walleye, onion, cabbage, apple, pretzel [25]
[crust]
venison, black garlic, asian pear, cranberry, salsify [27]
[grill]
strip steak, truffle, rutabaga, puffed pastry, tomato [49]
[happy hour]
daily at bar 5-7
[bake]
focaccia, rosemary, garlic, giardiniera, chili [5]
[bisque]
red pepper, veloute, garlic, black olive [5]
[glaze]
brussels, cauliflower, sriracha, dukkah, shiso [5]
[mash]
sweet potato, chorizo, feta, cilantro [5]
[cheese]
chef's choice cheese with house made condiments [5]