Cuban beef

Cubes of beef tenderloin marinated & roasted with chunks of red bell pepper, served on skewers with chimichurri dipping sauce – 11

 

Duck pizza

Duck confit, housemade marinara, spinach, balsamic mushrooms, topped with a blend of shredded Cedar Grove organic whole milk mozzarella and parmesan cheeses– 10

 

Crab cakes

 

A pair of meaty lump crab cakes accented with mild peppers & 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, & duck confit – 6

Without duck – 5

Scallops

 

Four generous sushi grade scallops, pan seared and served with a lemon-dill sauce– 10

 

Quinoa Sliders

A pair of sliders made from a house spiced mix of quinoa, Himalayan red rice, & black beans served open faced on toasted English muffins with spinach, melted Cedar Grove mozzarella, a side of our housemade marinara and topped with house pickled cucumber & Vidalia

onions – 8

 

Bank Rolls

Classic eggroll wrappers individually stuffed with Hook’s Paradise Blue, Arena Cheese Aged Provolone and Carr Valley yellow cheese curds served with whole grain Dijon gorgonzola cream & housemade marinara dipping sauces – 7

 

Frites

A basket of housemade polenta frites made with smoked corn, served with housemade Hook’s blue cheese & chimichurri dipping sauces – 5

 

Carnitas on pitas

Mexican achiote spiced pulled pork on top of a bed of spinach & fluffy pita topped with a dollop of sour cream, fresh cilantro and house pickled red onion & poblano peppers– 8

 

Artichoke dip

Artichoke hearts, fresh 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 orange-apricot ginger chutney – 11

 

Salmon dip

House smoked applewood salmon mixed with Westby cream cheese and cracked tri-peppercorn blend garnished with capers and served with housemade crackers & bread –5

 

Shrimp wrap

Housemade Buffalo sauce combined with shrimp, onion & red pepper rolled together in a flour tortilla, served with a daikon-carrot slaw and a side of our housemade Hook’s blue cheese dressing – 6

 

Garden bruschetta

 

Mixture of scallions, tomatoes, Cedar Grove organic whole milk mozzarella, Italian flat leaf parsley tossed with a balsamic vinaigrette and served on housemade crostini – 6

 

Marinated olives

A mixture of Mediterranean marinated olives served with housemade bread – 6

 

Camembert en croute

An eight ounce wheel of soft ripened cheese baked in housemade pastry crust served with our housemade sloe fig ginger jam and Mustard Museum’s whole grain Dijon mustard – 10

 

 

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 Hook’s 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 local Carr Valley feta cheese served on a bed of mixed field greens – 8

 

Tabouli

Eastern Mediterranean cold salad featuring Bulgur wheat, cucumber, red onion, tomato, local Carr Valley feta, red bell pepper, fresh Italian flat leaf parsley and mint, tossed in a fresh lemon juice vinaigrette served over Romaine– 6

 

Calamari salad

Marinated calamari mixed with seaweed salad served chilled in a crispy rice paper bowl with sesame oil-tossed greens – 8

 
ENTREES

 

Salmon

Broiled spice encrusted salmon fillet, served with sour cream parsnip puree, seasonal vegetables and a jicama tomatillo lime salsa– 20

 

Mushrooms

Two grilled, marinated portabella mushroom caps, served with garlic mashed Yukon gold potatoes, seasonal vegetables & topped with a whole grain Dijon gorgonzola cream

  1. sauce – 16

 

Chicken breast

Oil marinated & hardwood-grilled breast, served with Himalayan red rice pilaf with parmesan, seasonal vegetables and housemade pesto – 19

 

  1. Pork

 

Two cold-smoked pork loin cutlets, grilled and served with spicy curried red lentils (dal), seasonal vegetables and an Asian style garlic-ginger sauce, finished with a beet gastrique – 22

 

Cut of the Day

Local beef served with Yukon gold potatoes Dauphinoise, seasonal vegetables and a housemade Victorian three mushroom catsup– $$

 

 

CHEESES

 

2 oz. portions with dried accents, Mustard Museum whole grain mustard & a housemade orange-apricot ginger chutney served on wood planks made by the Spring Green Timber Growers.

 

~ Pleasant Ridge Reserve (Dodgeville, WI) – 8

~ BelGioioso’s Gorgonzola (Denmark, WI) – 7

~ Black Sheep Truffle (LaValle, WI) – 8

~ Bessie’s Blend (LaValle, WI) – 7

~ Aged Cardona (LaValle, WI) – 8

~ Smoked Medium Cheddar (Plain, WI) – 6

~ Gouda (LaValle, WI) – 7

~ Hook’s Paradise Blue (Mineral Point, WI) – 8

~ Butterkaese with fenugreek (Plain, WI) – 6

 

Make it a flight of cheese! Combine any three cheeses – 18