a
p p e t i z e r s
artisanal
cheese plate with artisanal honey, almond financier, and housemade preserves, 10
sweet corn bisque with chanterelles, duck confit, and white miso, 9
marinated cucumbers and chioggia beets with wild summer greens, fromage blanc, red wine vinaigrette, and torn flatbread, 10
heirloom tomato salad with crispy pancetta, celery, pickled garlic, beth's lettuces, and parmesan, 11
ricotta agnolotti with lamb bolognese, 11
chopped liver pate with roasted shallots, marinated radish and beets, lobster mushroom butter, and baguette, 11
e
n t r e e s
linguini with zucchini, smoked pine nuts, squash blossoms, chevre, and basil goat butter, 16
sauteed walleye with caramelized broccoli, prosciutto, italian summer truffles, and white corn panelle, 26
ratatouille of japanese eggplant, smoked peppers summer squash, red bottle onion, tomato, and baby leeks, 16
swan creek farm lamb meatballs with sweet pepper caponata and potato puree, 19
crispy pork belly with fresh shell bean and market vegetable ragout, 24
d
e s s e r t s
blueberry ice cream, sherbet, and sorbet, 7
carrot cake with creme anglaise, 7
blueberry peach pie, 7
blackberry tart with walnuts and creme fraiche, 8
sour apple berliners with lemon balm and cardamom, 8
milk chocolate truffle torte with dark and white chocolate, 8