small plates

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restoratif

perpetual broth of chicken and shrimp, anise, clove, and lemongrass, served with sourdough miche | 4

bread & butter

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

soup du jour

kuri squash bisque with coconut oil-poached rock shrimp, sweet chili oil, leek confit | 8

house salad

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

seasonal salad

petite greens with roasted beets, pomegranate, pepitas, shaved carrot, herbed chèvre, dijon-balsamico | 10

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shared plates

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oyster plate

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

fromage

pleasant ridge reserve with butternut squash cracker, pomegranate-cardamom jam, alpine amaro mustard | 9

escargot

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

chinese broccoli

sautéed chinese broccoli, sesame, slivered almonds, allium crumble | 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

rainbow trout

pan-seared rainbow trout fillets with sunshine squash puree, knefla, savoy cabbage, hazelnut ailade | 30

Moules frites

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

gnocchi (v)

potato gnocchi, apple, endive, roasted pearl onion, hickory nut, shaved pleasant ridge reserve, rush creek reserve crema | 25

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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.