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Fall Dinner Menu

Chef Paul and his team are happy to bring you a menu that showcases local food and a wine list with producers who respect artisanal techniques. In an effort to compliment our local winemakers, you are now welcome to bring your own bottle of wine to dinner ($15 corkage fee applies). We look forward to seeing you soon.



small plates

soup 7
heirloom tomato
olive oil
crème fraiche


cauliflower 8
flash fried, garlic
jalapeno vinaigrette


lamb ragout 10
sweetgrass farm curried
ragout, warm feta cheese
toasted ciabatta bread


french fries 7
house cut, double fried
truffled mayo, parmesan
cracked pepper, sea salt


spaetzle gratin 9
buttered onions
smoked cheddar
beer fondue


rabbit 10
bunny hop ranch rabbit
werp greens, goat cheese
pickled carrots
verjus vinaigrette


beets 9
salt roasted beets
greens, lemon basil
goat cheese
pickled radish


arugula salad 9
farro, feta cheese
pickled onion, cherry tomatoes
green herb vinaigrette


mission 7
werp farm greens, dried cherries
buttermilk blue cheese
red wine vinaigrette


burrata 10
local heirloom tomato
werp farm arugula
white balsamic, olive oil



lake trout 26
treaty fish trout
crispy brussels sprouts
quinoa, pancetta
nomad cider & cranberry butter


beef short ribs 27
braised in cross czech pilsner
cassoulet beans, bacon
braising vegetables
rosemary jus


burger 18
maxbauer’s ground prime rib
raclette cheese, bacon
arugula, tomato jam
truffled mayo, house fries


fettuccini 24
diced beef tenderloin
wild mushrooms
cherry tomatoes
spinach, demi glace
cream, asiago



chicken 23
otto’s pickle brined
fried breast, smashed potatoes
country bacon gravy
apple cabbage slaw


beef 37
RR ranch
all natural filet mignon
potato puree, broccoli rabe
demi glace


risotto 9/16
wild mushrooms
sage, parmesan
truffle oil





broccoli rabe 6
garlic olive oil


potato puree 6


olive oil poached otto’s chicken breast added to a salad 6