small plates

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restoratif

perpetual broth of chicken bones, corn stock, calabrian chiles, white wine, oregano, served with sourdough miche | 4

bread & butter

madison sourdough demi-baguette, with salted butter and smoked tomato butter | 5

soup du jour

kuri squash bisque, wild alaskan prawn, tomato concasse, confit shallot, basil cream | 9

house salad

gem lettuce, shallot, beauty heart radish, sarvecchio cheese, red wine dijon vinaigrette | 7

seasonal salad

petite greens, sugar cube melon, house mozzarella, watercress pistou, spiced pistachios | 11

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shared plates

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oyster plate

five raw blue point oysters with sangria melon mignonette, chervil | 15

honeynut squash

roasted honeynut squash, fresh ricotta, sea kale, ginger agridolce, pepitas | 12

fromage

carr valley sante (sheep’s milk) with tellicherry black pepper cracker, door county cherry jam, alpine amaro mustard | 9

chèvre cheese curd

clockshadow creamery goat cheese curds, chili honey, pickled radish, bleu cheese, parsley | 9

escargot

garlic butter-poached snails in the shell with parsley and sliced baguette | 11

rabbit terrine

rabbit and pork terrine served bacon wrapped with hen of the woods mushroom, house pickles, dijon mustard, sourdough miche | 16

beef carpaccio

cate’s family farms tenderloin served rare and thinly sliced with pecorino vinaigrette, cherry tomatoes, english cucumber, pepitas, fines herbes | 18

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entrées

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daube

beef braised in heirloom tomatoes with white wine and herbes de provence, roasted cauliflower, shiitake mushroom, sweet corn, served with white polenta | 31

Moules frites

mussels in a broth of white wine and green garlic, served with pommes frites | 19

bouillabaisse

alaskan prawn, lake superior whitefish, crawfish, and mussels in saffron broth with fennel, fingerling potatoes, tomato, and aioli | 29

seared whitefish

pan-seared lake superior whitefish with new potato, haricot vert, eggplant caponata, castelvetrano aioli, pine nuts | 31

seasonal pasta (v)

sfoglini cavatelli, red pesto, heirloom tomato, summer squash, blistered shishito peppers, swiss chard, toasted almond, thai basil, landmark tallegio cream | 27

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Our menu is constantly changing based on the availability of fresh local ingredients. While we try to keep the online menu up-to-date, it is subject to change without notice.