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

 

salads

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

 

beets 9
salt roasted beets
pickled radish
cucumber
yogurt

 

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

 

mains

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

 

sides

crispy brussels sprouts 6

 

sautéed spinach 6
garlic, olive oil

 

fingerlings 6
bacon, mushrooms