| Cuban beef | Cubes of tender beef marinated & roasted with chunks of red bell pepper on skewers, served with chimichurri dipping sauce – 11 |
| Duck pizza | Duck confit together with mirepoix marinara, spinach, balsamic mushrooms and topped with a mix of shredded Cedar Grove organic whole milk mozzarella and parmesan– 10 |
| Crab cakes | A pair of meaty lump crab cakes accented with mild green chilies & red onion, served with a side of luscious ruby red grapefruit sauce – 9 |
| Baked Chèvre | Goat cheese pressed with fresh rosemary & cracked black pepper nestled and baked in olive oil & balsamic vinegar, served with housemade crostini & crackers – 7 |
| Nouvelle mac-n-cheese | Cavatappi pasta in a creamy decadent blend of cheeses, white wine, & chunks of roasted
lamb - 6 |
| Crawfish | A smoky, buttery New Orleans-style crawfish etouffee served with fried pita wedges – 7 |
| Quinoa Sliders | A pair of sliders made from a house spiced mix of quinoa, red colusari rice, black beans & chickpeas served open faced on toasted English muffins with spinach & a side of our housemade mirepoix marinara – 8 |
| Bank Rolls | Classic eggroll wrappers stuffed with a range of locally-produced Wisconsin cheeses, served with whole grain Dijon gorgonzola cream & mirepoix marinara dipping sauces – 7 |
| Three Frites | Hand-cut Yukon, red & sweet potato fries, dusted with sea salt & served with housemade aioli & rosemary-infused tomato malt vinegar sauces – 7 |
| Carnitas on pitas | Mexican achiote spiced pulled pork on top of a bed of spinach & fluffy pita topped with a cilantro sour cream sauce – 8 |
| Artichoke dip |
Artichoke hearts, tarragon & BelGioioso gorgonzola served with fried pita wedges - 6 |
| Ahi tuna | Sushi-grade tuna seared rare, dusted in Chinese five spice and black & white sesame seeds, served with a spicy apricot-plum chutney – 11 |
| Dip duo | House ancho chili hummus & bacon sage chickpea dips served with fried pita wedges – 5 |
| Calamari salad | Marinated calamari mixed with seaweed salad & tomatoes in a crispy rice paper bowl, served with sesame oil-tossed greens – 8 |
Tapenade |
A spread of minced Mediterranean olives, anchovies & garlic served on housemade crostini – 5 |
| Marinated olives | A mixture of Mediterranean marinated olives served with housemade bread – 6 |
SOUPS & SALADS
| Sweet potato-n-squash soup | Thick, creamy butternut squash & sweet potato soup with a hint of curry– 5/7 |
| Soup of the week | Ask your server for today’s special |
| Mixed greens | European field greens mixed with cucumbers, red onion, tomatoes & dressed with your choice of housemade balsamic vinaigrette or blue cheese dressings – 5 |
| Classic Caesar |
Crisp romaine lettuce with a traditional housemade Caesar dressing, served with tomatoes, grated parmesan cheese & house croutons – 7 (add chicken – 4) |
| Orzo salad | Tuxedo orzo pasta with roasted garlic and red bell pepper, red onion, Italian flat leaf parsley, house smoked yellow kernel corn and Carr Valley feta cheese served on a bed of mixed field greens – 8 |
| Beet salad | Keewaydin farms chipolinni onions and beets, house savory-pickled and served on a bed of mixed field greens lightly dressed in an orange gastrique – 6 |
| Salmon | Panko crusted, broiled salmon fillet, served with a sour cream Keewaydin parsnip puree, seasonal vegetables & a pear and French tarragon butter– 21 |
| Stuffed
mushrooms |
Two balsamic marinated portabella mushroom caps, grilled & stuffed with a mixture of seasonal vegetables in a parmesan béchamel sauce and served with a gratin top – 18 |
| Chicken breast | House-marinated & hardwood-grilled breast, served with N’Awlins style red colusari rice & beans, seasonal vegetables & a whole grain Dijon gorgonzola cream single – 19 double – 22 |
Pork loin |
Seven ounce cold-smoked pork loin chop , pan seared and served with cannellini & black beans with sage, seasonal vegetables & topped with a mildly spicy Puebla molé sauce – 22 |
| Cut of the Day | Local beef served with garlic mashed Yukon potatoes, seasonal vegetables & a tawny port mushroom reduction– $$ |
CHEESES
2 oz. portions with dried accents, Mustard Museum whole grain mustard & a housemade apple-pear chutney served on wood planks made by the Spring Green Timber Growers.
~ Pleasant Ridge Reserve (Dodgeville, WI) – 8
~ BelGioioso’s Gorgonzola (Denmark, WI) – 7
~ Pinconning (LaValle, WI) – 6
~ Mobay (LaValle, WI) – 8
~ Aged Cardona (LaValle, WI) – 8
~ 5 year Cheddar (LaValle, WI) – 8
~ Mammoth Cheddar (LaValle, WI) – 7
~ Havarti (Plain, WI) – 6
~ Hook’s Blue (Mineral Point, WI) – 8
Make it a flight of cheese! Combine any three cheeses – 18