2 cups and bread.

Arugula, fennel, roasted beets, pomegranate, chevre, and white balsamic vinaigrette.

Roasted winter squash, spiced pecans, arugula, midd-minn grass-fed cheddar, and honey vinaigrette.

Tuscan kale, dried cranberries, blue cheese, toasted cashews, and citrus-maple vinaigrette.

Brie and toasted baguette.

Tomatillo and lime-habanero salsa, avocado, queso fresco, and radish.

Cheddar, gruyere, black truffles, roasted tomato sauce, and shaved parmesan.

Roasted and raw vegetables, pea pesto, pistachio gremolata, and housemade lavosh crackers.

Marinara, roasted garlic, and bread.

Prince Edward Island mussels, shallots, forest mushrooms, pea shoots, and bread.

Buttermilk herb dressing.

Hand-picked by our chef, honeycomb, olives, nuts, jam, housemade bread, and lavosh.

Organic baby potatoes, baby garden vegetables, and chimichurri.

Organic gold potato puree, local vegetables, sweet corn shoots, and chokecherry cabernet reduction.

14 oz. Espresso rub, bordelaise, gold potato puree, and street corn.

8 oz. Miso butter, field mushrooms, caramelized shallots, creamed spinach, fried egg, and organic baby potatoes.

Pears, Swiss chard, mustard pan sauce, herb spaetzle, and sauerkraut.

Mussels, chorizo, squash, organic baby potatoes, and tomato saffron broth.

Broccoli, cheddar, red pepper gravy, and brown butter dumplings.

Butternut squash, sage pappardelle, field mushrooms, and bacon.

Oat groat risotto, field mushrooms, manchego cheese, fall vegetables, and preserved lemon.

Local vegetables, fried polenta, and smoked tomato olive oil.