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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


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




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



blistered asparagus 6

new potato mash 5

olive oil poached chicken breast 6