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small plates

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restoratif

perpetual broth of chicken bones, shiitake mushrooms, sherry, fermented black bean, served with sourdough miche | 4

bread & butter

madison sourdough demi-baguette, with salted butter and cider-rosemary butter | 5

soup du jour

cauliflower bisque with roasted red pepper, tahina, roasted cauliflower, herbes | 8

house salad

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

autumnal salad

petite greens with red wine poached pears, harissa-candied walnuts, buttermilk bleu cheese, tarragon-brown butter vinaigrette | 9

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shared plates

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oyster plate

five raw osprey point oysters with pickled golden beet, blanc vermouth-cured celery | 15

fromage

carr valley aged gouda with carmen pepper cracker, Honeycrisp apple jam, dill mustard | 9

escargot

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

honeynut squash

served roasted with fresh ricotta, red pesto, toasted almonds, rosemary | 10

chevre cheese curd

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

squid

brandade-stuffed squid with red pepper aioli, castelvetrano olives, veggie chips, petite mustard greens, smoked almond | 13

beef carpaccio

cate’s family farms beef tenderloin served rare and thinly sliced, with radish, scotch-cured mustard seeds, fried capers, puffed tendon, pickled habanada, cornichon, shisho vinaigrette | 16

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entrées

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boeuf bourguignon

beef braised in red wine, with pomme puree, brussels sprouts, lion’s mane mushroom, lacinato kale, carrot, beauty heart radish | 27

bouillabaisse

market fish and mussels in saffron broth, fennel fingerling potato, tomato, and aioli | 24

whitefish

pan-seared whitefish fillets with blue gem potatoes, roasted turnips, bok choi, dijon cream, fennel salad | 30

Moules frites

mussels in a broth of white wine and preserved tomato, served with pommes frites | 19

arribiata (v)

hand-cut pasta, peppers, cherry tomato, broccoli raab, niçoise olive, capers, roth canela cheese, pine nuts | 22

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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.