DINNER MENU
FOR THE TABLE
*served with hearth baked breads
ricotta, honey and hazelnuts 15
eggplant conserva 15
chicken liver pate 15
country ham with butter 15
VEGETABLES
beets chocolate, quinoa, walnuts, apples 14
crispy salad sunflower dressing, avocados, pickled/roasted/raw vegetables, crispy bits 17
carrots achar roasted, black lime yogurt, dill, pepitas 16
cavatelli sweet potato, brown butter, pecans, pecorino 17
fettuccini ramp butter, asparagus, ricotta, breadcrumbs 21
cabbage mole negro, mole verde, crispy bits 20
turnips country ham dashi, green garlic “gremolata” 18
WATER AND LAND
sirloin anise-chili marinade, third coast superior fish sauce, root vegetable slaw 37
fish fry crispy walleye, kennebec fries, grilled lemon, remoulade 31
lamb leg asparagus, spring onion relish, herbed labneh 45
half chicken crispy potatoes, broccoli rabe salsa 32
fazzoletti braised rabbit, herbs, labneh, peccorino 27
papardelle bolognese beef, pork, tomato, time 36
rainbow trout citrus fattoush, celery root puree 36
ribeye 22oz dry aged, spring onion a la grecque, pommes dauphine 100
We are proud to work with manyfarm partners. This week we are proud to serve items from: Catalpa Grove, Slagel FamilyFarms, Down at the Farms, Nichols Farm and Orchard, the fisheries of the Great Lakes, Seedling Farm
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Please inform your server of any dietary restrictions or food allergies.
burnt honey ice cream honeycomb crumble 6
pot de crème chocolate, walnuts, kumquat 15
apple crumble vanilla ice cream 13