DINNER
FOR THE TABLE
ricotta, honey and hazelnuts
15
eggplant conserva
15
chicken liver plate
15
country ham with butter
*served with heath baked bread
15
VEGETABLES
kobocha squash ribollita
8 cup / 12 bowl
Beets
chocolate, quinoa, amaranth, apples
12
crispy salad
sunflower dressing, avocados, pickled/roasted/raw vegetables, crispy bits
17
carrots
achar roasted, black lime yogurt, dill, pepitas
15
cavatelli
sweet potato, brown butter, pecprino
15
cabbage
mole negro, mole verde, crispy bits
20
WATER AND LAND
lake trout
grilled, yellow beets, tatsoi, celery root sauce(celery oil)
30
half chicken
crispy potatoes, broccoli robe salsa
35
paperdelli bolognaise
beef, pork, tomato, and time
40
fish fry
crispy walleye, kinibeck potatoes, mustard greens, mole verde
17
lamb chops (3 bones)
smokey sweet potatoes, mustard greens, mole verde
75
sirloin
anise-chili marinade, third coast superior fish sasuce, root vegetable slaw
45
