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Cuban beef |
Cubes of beef tenderloin marinated & roasted with chunks of red bell pepper, served on skewers with chimichurri dipping sauce – 11
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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
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Crab cakes
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A pair of meaty lump crab cakes accented with mild peppers & red onion, served with a side of luscious ruby red grapefruit sauce – 9
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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
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Nouvelle mac-n-cheese
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Cavatappi pasta in a creamy decadent blend of cheeses, white wine, & duck confit – 6 Without duck – 5 |
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Scallops
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Four generous sushi grade scallops, pan seared and served with a lemon-dill sauce– 10
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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
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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
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Frites |
A basket of housemade polenta frites made with smoked corn, served with housemade Hook’s blue cheese & chimichurri dipping sauces – 5
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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
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Artichoke dip |
Artichoke hearts, fresh tarragon & BelGioioso gorgonzola served with fried pita wedges - 6 |
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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
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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
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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
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Garden bruschetta
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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
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Marinated olives |
A mixture of Mediterranean marinated olives served with housemade bread – 6
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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
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Sweet potato-n-squash soup |
Thick, creamy butternut squash & sweet potato soup with a hint of curry– 5/7
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Soup of the week |
Ask your server for today’s special
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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 |
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Classic Caesar |
Crisp romaine lettuce with a traditional housemade Caesar dressing, served with tomatoes, grated parmesan cheese & house croutons – 7 (add chicken – 4)
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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
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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
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Calamari salad |
Marinated calamari mixed with seaweed salad served chilled in a crispy rice paper bowl with sesame oil-tossed greens – 8
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Salmon |
Broiled spice encrusted salmon fillet, served with sour cream parsnip puree, seasonal vegetables and a jicama tomatillo lime salsa– 20
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Mushrooms |
Two grilled, marinated portabella mushroom caps, served with garlic mashed Yukon gold potatoes, seasonal vegetables & topped with a whole grain Dijon gorgonzola cream
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Chicken breast |
Oil marinated & hardwood-grilled breast, served with Himalayan red rice pilaf with parmesan, seasonal vegetables and housemade pesto – 19
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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
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Cut of the Day |
Local beef served with Yukon gold potatoes Dauphinoise, seasonal vegetables and a housemade Victorian three mushroom catsup– $$ |
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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