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Friday & Saturday 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.

 

Spring Menu

 

 

small plates

soup 7
asparagus cream
ramp oil
chive crème fraiche

 

cauliflower 9
flash fried
lemon garlic aioli
jalapeno vinaigrette

 

risotto 10
English peas
morels, ramp pesto
pickled shallots

 

grilled asparagus 9
poached egg, prosciutto
shaved asparagus, parmesan

 

sausage plate 10
house andouille, brat
and kielbasa, kraut
maple mustard

salads

spinach 10
orange segments, currants
candied almond, toasted quinoa
honey goat cheese
balsamic vinaigrette

 

beets 9
salt roasted beets
werp greens, maple yogurt
salted walnut, red wine vin

 

mission 7
Werp farm greens, dried cherries
buttermilk blue cheese
red wine vinaigrette
toasted pecans

 

steak 15
marinated flat iron
arugula, red cabbage
radish, pickled fennel and ginger
cilantro, tequila vinaigrette

 

 

mains

lake trout 26
treaty fish trout
fingerling asparagus hash
ramp green butter cream

 

scallops 32
farro risotto
pickled ramp beurre blanc
beet relish

 

pork 28
seared Devries bone in chop
rosemary poached redskins
morels and reduced cream

 

vegetarian lasagna 19
acorn squash, sweet potato
basil bechamel, goat cheese
fromage blanc, mozzarella

 

chicken 27
roasted leg and breast
corn porridge, English peas
morel chicken demi


 

 

 

beef 37
RR ranch
all natural filet mignon
new potato mash
grilled asparagus
demi glace

 

burger 18
8oz America wagyu burger
Raclette cheese, bacon ramp jam
Werp greens, turmeric aioli
sliced tomato, truffle fries

 

loma grain bowl 22
loma farm seasonal vegetables
grains, ask for today’s selection

 

more

blistered asparagus 6

new potato mash 5

olive oil poached chicken breast 6