The River Valley Farmer's Table

12 oz.

12 oz.

From Kilgus farmstead.

12 oz. From Wisconsin.

7.8 ph. 12 oz.

beet, apple, carrot, ginger. non gmo. cold pressed.

kale, celery, romaine, dandelion greens, lemon. non gmo. cold pressed.

pineapple, cucumber, green apple, lime. non gmo. cold pressed.

Orchata ale. 750 ml.

750 ml.

750 ml.

4 pack.

Please call for today's selection.

Five kinds of RVR organic mushrooms, roasted red potatoes, black beans and Oaxaca cheese, topped with RVR salsa. Served with phlour toast and house-made fermented chili and honey butter or 2 corn tortillas. Gluten free.

Big fork maple bacon sausage, Chef Martin andouille sausage and Lake Geneva portabella and Swiss cheese and Vidalia onion bratwurst and horseradish cheddar cheese. Served with phlour toast and house-made fermented chili and honey butter or 2 corn tortillas. Gluten free.

Served with phlour toast and house-made fermented chili and honey butter or 2 corn tortillas. Gluten free.

House-made buttermilk biscuit topped with cornmeal dredged and fried organic portabella caps, local tomatoes, charred onion, 2 poached farm eggs and cherry bomb bearnaise.

House-made buttermilk biscuit topped with miso-honey marinated grass-fed skirt steak, charred onion, 2 poached farm eggs and cherry bomb bearnaise.

2 eggs from farm cooked, served with pHlour toast, fermented chili butter or 2 corn tortillas and a choice of Nueske's bacon, Big Fork maple bacon sausage or home fries. Gluten free.

Made daily.

Made with eggs from our farm, served with whole wheat toast and fermented chili butter.

Five kinds of River Valley Ranch mushrooms, roasted farm potatoes, black beans, Oaxaca cheese and River Valley Ranch salsa. Served with toast and fermented chili butter

Arcadia greens tossed in cherry bomb ranch, topped with buttermilk fried green tomatoes, house-made chow-chow, shoestring potatoes and a poached farm egg.

Arcadia greens tossed in cherry bomb ranch, topped with buttermilk fried green tomatoes, house-made chow-chow, shoestring potatoes and a poached farm egg.

Arcadia greens, seasonal farm veggies and roasted mushroom mix tossed in a white balsamic and shallot vinaigrette. Gluten free. Vegetarian.

Arcadia greens, seasonal farm veggies and roasted mushroom mix tossed in a white balsamic and shallot vinaigrette. Gluten free. Vegetarian.

Arcadia greens, organic baby arugula and quinoa tossed in a strawberry balsamic vinaigrette, topped with Montechevre, Wisconsin goat cheese, pickled red and golden beets and toasted pepitas. Gluten free.

Arcadia greens, organic baby arugula and quinoa tossed in a strawberry balsamic vinaigrette, topped with Montechevre, Wisconsin goat cheese, pickled red and golden beets and toasted pepitas. Gluten free.

Roasted and pickled beets from our farm, arcadia greens, organic baby arugula, toasted pepitas, Montrecheve Wisconsin goat cheese, orange balsamic vinaigrette and candied nuts.

Hearty chili made with portabella mushrooms and served with corn tortilla chips or freshly made soup of the day with a side of pHlour bread. Gluten free. Vegetarian.

Please contact the restaurant for the current selection. Served with pHlour bread. Gluten free. Vegetarian.

A blend of 80% grass-fed beef and 20% organic mushrooms on a pretzel bun with crispy greens and local tomatoes.

8 oz. of grilled grass-fed Ney's beef on a pretzel bun with mushroom and bacon gravy, sliced pickles, arcadia greens and River Valley secret sauce.

House-smoked ham and pulled pork from catalpa farms, Swiss cheese, mushtard, roasted pepper aioli and house-made pickles cooked until crispy in a ciabatta roll.

Local, all-natural pork, beef, WI Swiss cheese and portabella mushroom bratwurst from lake geneva meats in a pretzel bun, garnished with house-made kraut.

House-corned grass-fed beef on toasted rye with Swiss cheese, 1000 island dressing and kraut.

Vegan veggie burger from our farm kitchens, made with roasted portabella mushrooms, roasted red bliss potatoes, brown rice, fermented black turtle beans, caramelized onions, garlic, herbs, and spices. Served on a wheat bun with hummus, Arcadia greens and RVR salsa.

Braised portabella mushrooms, roasted red peppers, charred onion, mushroom au jus and Swiss cheese on a toasted ciabatta roll. Vegetarian.

2 fried farm eggs, Nueske's bacon, organic baby arugula, roasted pepper aioli, herb cream cheese, sliced pickles and local tomatoes on pumpernickel bread.

House cold-smoked Faroe Islands salmon, cucumber ribbons, thinly sliced red onion, organic baby arugula and herb cream cheese served open-faced on marble rye.

Hand made biscuits with mushrooms and bacon gravy.

Two of our vegan and gluten free tamales that you know and love from the farmer's markets. Served with heirloom tomato salsa.

Organic cornmeal and fresh sweet corn griddle cakes served with local, smoked pulled pork shoulder, chow-chow, shoestring potatoes, pimento and cheese with two poached eggs.

Five kinds of mushrooms, fermented black beans, grilled portabellas, cabbage slaw and heirloom salsa. Two tacos per order. Vegan and gluten free.

Pulled roasted Amish chicken in a creamy pesto sauce with chopped celery and a hint of lemon, on a ciabatta roll with sliced local tomato and arcadia greens

Three kinds of Chef Martin's and Lake Geneva Meats sausages with farm shallots, River Valley eggs and Wisconsin horseradish cheddar cheese. Served with whole wheat Red Hen toast and house-made fermented chili and honey butter.

Thinly sliced smoked turkey breast, local tomatoes, arcadia greens, and Swiss cheese on a pretzel bun with mayo and RVR pepper jelly

Weekly offering of poached eggs over local meats with house made Hollandaise.

Grilled tri tip, roasted potatoes, sunny side egg and bacon and mushroom gravy.

House-corned, grass fed beef on rye with caraway kraut, Swiss cheese and 1000 Island dressing.

Creamy white albacore tuna salad with marinated artichoke hearts, carrot, onion, and a hint of lemon on whole wheat bread with cheese, arcadia greens, and sliced cucumber

Seasonal selection of house-made slow-pickled mushrooms and veggies from farm and grower friends. Vegan. Gluten free.

Organic mushrooms with garlicky cheese spread, served en croute and garnished with RVR shroomschetta.

2 organic, non-GMO gluten-free and vegan tamales made in farm kitchens and topped with RVR salsa. Gluten free. Vegan.

Sauteed mushrooms, veggies and cavatappi pasta in signature 7 cheese blend.

Ricotta doughnuts topped with freshly diced apple, bourbon butterscotch and maple whipped cream.

Beer-battered house-made pickles, organic crimini mushrooms and Wisconsin cheese curds served with chili aioli and RVR pasta sauce.

Hand-made buttermilk biscuit and mushroom and bacon gravy.

Buttermilk marinated, cornmeal dredged and fried green tomato slices, served with a side of cherry bomb ranch. Gluten free.

Smoked mint Creek organic turkey breast, neuske's bacon, local tomato, napa slaw, ginger-sesame dressing, rye bread.

Scramble d farm eggs, cream cheese, smoked mushrooms, portabella salsa, organic greens, mushroom baguette.

Fermented chickpeas, tahini, fresh lemon, roasted seasonal vegetables, fresh crudites and house made tortilla chips.

House-made live culture yogurt with summer berry puree, honey from our bees, River Valley granola, local fruit and whipped cream.

Chef's selection of house-made, cold-pickled RVR mushrooms and seasonal vegetables from our farm and family. Vegan and gluten free.

Two vegan and gluten-free tamales from our farm kitchen, topped with RVR salsa. Organic and non-GMO.

Two Rive Valley organic, non-GMO, gluten free and vegan tamales served with salsa. Add chili, cheese or eggs for a dollar each.

House-corned, grass-fed beef on rye with caraway kraut, Swiss, and 1000 island sauce.

Fresh vegan mushroom - based burger on a whole wheat bun with hummus, River Valley salsa, and smoked mushrooms.

Hand-made in small batches at our farm in Wisconsin. Organic brown sugar, organic coconut, local oats, dried Michigan fruit, rice bran oil.

Where we all began. Our white button mushrooms pickled in white vinegar with onions. Simple and scrumptious. Vegan, fat-free, no added sugar and gluten-free.

Our white button mushrooms pickled in white vinegar with a whole lot of garlicky goodness. Vegan, no added sugar, gluten-free and fat-free.

Our white button mushrooms pickled in white vinegar with a whole lot of garlicky goodness. Vegan, no added sugar, gluten-free and fat-free.

This recipe uses the same base as our garlic pickled mushrooms with the addition of dill. The flavor is similar to a kosher dill pickle and can be used in any place that a pickled cucumber might appear. Vegan, no added sugar, gluten-free and fat-free.

Our white button mushrooms pickled in white vinegar, packed with jalapenos and habanero chilies. Bring on the heat! Vegan, no added sugar, fat-free and gluten-free.

Our white button mushrooms pickled in white vinegar with jalapenos. A nice medium heat for the perfect spicy bite. Vegan, fat-free, gluten-free and no added sugar.

Our farm-grown, roasted portabellas with Roma tomatoes, chilies, onions, cilantro and key lime, combined into a medium-heat salsa. Find out what attracted the Food Network to our door! Fat-free, gluten-free and vegan.

Twice the hot peppers than our original Heirloom Salsa. Roasted Heirloom tomatoes from our garden, harvested at their peak ripeness, combined with fire roasted chilies, cilantro and garlic chives?limited edition! Hot heat. Fat-free, gluten-free and vegan.

Recipe by Chef Rick Bayless of Frontera Grill & Topolobampo. Roasted Heirloom tomatoes from our garden, harvested at their peak ripeness, combined with fire roasted chilies, cilantro and garlic chives?limited edition! Medium heat. Fat-free, gluten-free and vegan

Delightful mango and tomato salsa, made with only the sweetest mangos available. Thick with mild heat and bright fruity flavor. Great on salmon! Fat-free, gluten-free and vegan

Fat-free, gluten-free and vegan. We roast the sliced pineapple in the oven to bring out their natural sweetness.

Our most popular hot sauce, this one packs a punch, but still has tons of flavor. Made with cherry bomb peppers, roasted tomatoes, red wine vinegar, onion, cayenne peppers, tomato paste, roasted garlic, celery, honey, olive oil and salt.

A whole lot of roasted portabella mushrooms, roasted garlic, basil, Roma tomatoes and olive oil make this hearty mushroom pasta sauce. Vegan, fat-free and gluten-free

Loads of pan roasted garlic, fresh basil, San Marzano plum tomatoes, olive oil & balsamic. Vegan, gluten-free and fat-free.

Roasted portabella mushrooms, Roma tomatoes, roasted, garlic, dried porcini mushrooms and a deep burgundy wine flavor. Vegan, gluten-free and fat-free.

This truly unique spread is made with tons of our farm-fresh mushrooms, mixed with green and black olives, sweet green pepper, onion, celery, garlic, basil and spicy green chili peppers. Great on pasta, atop a sandwich or enjoyed as a dip. A delicious and savory nosh.

Made with juicy olives, celery, onions, bell peppers, Roma tomatoes, zesty serrano peppers and basil. Enjoy this spicy delight warm on crusty bread, over your favorite pasta or atop a sandwich. Molto Delicioso!

Our farm-grown, roasted portabellas with Roma tomatoes, chilies, onions, habaneros, cilantro and key lime, combined into a fiery hot (and delicious!) salsa. Fat-free, gluten-free and vegan.

This isn't your typical store-bought bloody mix. Every bottle boasts 5 lbs. of Chemical free heirloom tomatoes, listed as our first ingredient (most store-bought mixes have "water" for theirs). Zesty and delicious with a mild amount of heat. Just mix with your favorite vodka to enjoy. Or, mix with beer for a twist on a classic Michelada!

Vegetarian.

Vegetarian.

Pack of 2. Made from 65% roasted organic portabella mushrooms, red bliss potatoes, brown rice, black turtle beans, roasted garlic, caramelized onions, sherry vinegar and mustard powder.

Pack of 2.

Made with certified organic mushrooms from our farm, real Wisconsin cheese and fresh egg pasta.

Made with roasted butternut squash from our chemical and pesticide free garden, Wisconsin asiago cheese and fresh egg pasta.

Made with asparagus from our garden, real Wisconsin cheese and fresh egg pasta.

Three frozen tamales. Non GMO. Vegan.

Three frozen tamales made with certified organic non-GMO masa, organic mushrooms, guajillo chilies and onions from our garden. Vegan and gluten-free.

Made with seasonal Vegetables from our garden and served with house-made, non-gmo tortilla chips and fresh vegetable crudit?.

Arcadia greens, white balsamic and shallot vinaigrette, seasonal farm veggies and mushroom mix. Vegan and gluten free.

Arcadia greens, baby arugula, candied nuts, Montchevre Wisconsin goat cheese, pickled farm beets, quinoa, balsamic, orange and toasted pepitas. Gluten free.

Buttermilk tomato, poached egg, chow-chow, shoestring potatoes and cherry bomb ranch dressing.

Signature chili with RVR mushrooms. Vegan and gluten-free.

Please contact restaurant for today's soup selection.

Fermented chickpeas, tahini, fresh lemon, roasted seasonal vegetables, fresh crudites and house made tortilla chips. Vegan and gluten free.

Chef's selection of house-made, cold- pickled RVR mushrooms and seasonal vegetables from our farm and family.

Local beer battered house-made pickles, RVR mushrooms stuffed with RVR five cheese garlic spread and Wisconsin cheese curds.

Two River Valley organic, non-GMO, gluten-free and vegan tamales. Served with salsa.

8 oz. of grilled grass-fed beef with house-made mushroom and bacon gravy, Arcadia greens and secret sauce.

Two of our vegan and gluten free tamales that you know and love from the farmer's markets. Served with heirloom tomato salsa.

Miso and honey marinated grass-fed steak served with hand-cut fries, porcini and truffle butter.

River Valley's own portabella ravioli with roasted vegetables from the farm with house-made pasta sauce.

Yellow curry quinoa and Israeli couscous with roasted vegetables, toasted pepitas, candied nits and shiitake "bacon." Vegan.

Airline Amish chicken breast cooked under a hot brick served with a cherry and mushroom braised drumstick, Parisian gnocchi, farm potatoes, chicken ver jus, cherry onion compote and grilled kale.

Roasted and pickled beets from our farm, arcadia greens, organic baby arugula, toasted pepitas, Montrecheve Wisconsin goat cheese, orange balsamic vinaigrette and candied nuts.

Five kinds of organic River Valley mushrooms, fermented Breslin Farms black turtle beans, lime marinated cabbage and portabella salsa. Two tacos per order.

Organic cornmeal and fresh sweet corn griddle cakes served with local, smoked pulled pork shoulder, chow-chow, shoestring potatoes, pimento and cheese with two poached eggs.

Vegan and gluten-free.

Please call restaurant for today's selection.

River Valley Ranch organic mushrooms, house-made pickles, five cheese garlic spread crimini caps and Wisconsin cheese curds tossed in Baderbrau beer batter and fried. Comes with chili aioli and River Valley pasta sauce for dipping.

Two River Valley organic, non-GMO, gluten-free and vegan tamales served with salsa.

A "share-friendly" plate of house-made natural pickled farm vegetables.

Buttermilk tomato, poached egg, chow-chow, shoestring potatoes and cherry bomb ranch dressing.

Arcadia greens, white balsamic and shallot vinaigrette, seasonal farm vegetables and mushroom mix.

Made with eggs from our farm and served with wheat toast and fermented chili butter.

House-corned beef on rye bread with house kraut, Swiss cheese and 1000 Island sauce.

8 oz. of grilled Black Earth grass-fed beef with mushroom and bacon gravy, Arcadia greens and River Valley secret sauce.

Five kinds of mushrooms, fermented black beans, grilled portobellos, cabbage slaw and heirloom slaw. Two tacos per order.

River Valley Ranch vegan mushroom and black bean burger patty on a toasted wheat bun with fennel and red onion jam, greens, and roasted cauliflower shmear.

Organic chicken breast your choice either grilled or fried with Wisconsin parmesan cheese, River Valley Ranch heirloom tomato pasta sauce, and sage pesto on a Red Hen ciabatta roll.

Roasted and pickled beets from our farm, arcadia greens, organic baby arugula, toasted pepitas, Montrecheve Wisconsin goat cheese, orange balsamic vinaigrette and candied nuts.

Vegan. Yellow curried quinoa and Israeli couscous with roasted root vegetables from our farm, dates, roasted red pepper, toasted pumpkin seeds, organic mushrooms, crispy shiitakes and candied spiced nuts.

Please contact restaurant for today's soup selection.

Vegan and gluten-free.

Cavatappi Pasta, smoked vegetables from our garden, mayo, and house-made slow-pickles.

Buttermilk marinated tomatoes with cornmeal dredge, served with a side of cherry bomb ranch dressing

Vegan and gluten-free chocolate cake with chocolate ganache made locally by Defloured bakery.

Gluten free hand pie filled with fruit and served warm with gelato

A vegan and gluten free oat based bar served warm with hand-made local fruit preserves.

Ever changing flavor of brownie made with Wisconsin sweet cream butter and 87% cocoa Belgian chocolate. Served with Zarlengo's vanilla gelato.

Wisconsin fresh ricotta cheese based doughnuts made with local organic apples, Koval Bourbon and pie spices fried and served with salted caramel Zarlengo's gelato and house-made Koval Bourbon butterscotch.

Each.

A slice of Defloured bakery gluten-free carrot cake with cream cheese frosting.