Fresh Kennebec Potatoes Sliced and Fried; topped with Pecorino Romano, and Garden Herbs.
Wisconsin (Sheboygan) Cheese Curds, Beer Battered, Fried and Served with Ewe Calf Bleu Cheese Dressing.
Herbed Chèvre Cheese, Seasonal Apples, Glazed Walnuts, Cranberry Blossom Honey, and Micro Greens.
#1 Sushi Grade Ahi Tuna Prepared with Soy, Sesame Oil, Green Onion, Black Sesame Seeds and Macadamia Nuts. Served with Fried Wontons and Wasabi. *Consuming Raw or Undercooked Meat, Seafood, Shellfish, Eggs or Poultry May Increase the Risk of Foodborne Illness.
Belleruche Rosé, Herbs, Butter, Garlic; Served with Garlic Bread and Frites.
Served with Cholula, Mixed Greens, Old Bay Aioli, Lemon, and Herbs.
Greens and Vegetables from Shady Knoll Farms, Pea and Buckwheat Shoots, Fresh Strawberries, Glazed Walnuts, and Lemon Poppyseed Dressing.
Shady Knoll Farms Tomatoes, Fresh Mozzarella, Purple Basil, Aged Balsamic Vinegar and Fumeé de Cel (Sea Salt).
Chef’s Creation of Unique House Special Soups.