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.


Dining Room Hours:

Open seven nights a week for the season starting at 5 pm


small plates

farmers egg 9
poached egg
roasted mushrooms
sourdough, parmesan


cauliflower 8
flash fried, garlic
lemon mayo


pork belly 9
braised kale
caramelized onions


smoked whitefish 9
house made flat bread
fennel, cucumber
mustard sauce


risotto 9
butternut squash
prosciutto, sage
wisconsin parmesan


soup 7
mushroom bisque
mascarpone, leeks



rabbit 10
bunny hop ranch rabbit
bibb lettuce
roasted cauliflower
verjus vinaigrette


beets 9
salt roasted beets
pickled radish


arugula 10
shangri la farm’s apples
feta cheese, dried cherries
white balsamic

mission 7
werp farm’s greens, croutons
cucumbers, tomatoes
red wine vinaigrette



lake trout 26
pan seared filet
toasted cous cous, kale
kroupa farm’s pumpkin

cassoulet 27
lamb, duck confit
sausage, white beans
duck fat bread crumbs

rabbit 25
cured and slow cooked
smoked rabbit veloute
carrots, parsnips
devin’s spaetzle

chicken 24
free range slow cooked breast
confit thigh, bacon
mushrooms, spinach
fingerlings, chicken jus




pasta 24
house made agnolotti
beef cheek, short rib
butternut, crème fraiche


lamb 28
braised shank, root vegetables
nicholas farm’s fingerling potatoes
duck jus


beef 37
all natural filet mignon
beef cheek ragout
potato puree
crispy brussels sprouts



crispy brussels sprouts 6


sautéed spinach 6
garlic, olive oil


fingerlings 6
bacon, mushrooms