HOT TAPAS

 
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

COLD TAPAS

 
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
ENTREES
 
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