Chefs choice of wisconsin cheese, salumi, house pickles, jams, or bread.

More crab than cake. Charred pineapple chutney and remoulade.

Roast mushrooms, house pickles, bellavitano, and bread.

Mango sticky rice and sweet chili mustard.

Saffron romenesco sauce and chili oil pretzel bread.

Butter lettuce, cranberries, cashews, bacon, and cheddar chive dressing.

Arugula, berries and citrus, feta, honey almonds, candied bacon, and brandy old fashion vinn.

Burrata, red oak lettuce, and roasted garlic.

Monterey Jack, salsa rojo, charred pineapple salsa. Grilled shrimp or beef short rib.

Oyster mushroom cream, menage cheese, and spinach.

Fontina, Parmesan, Monterey Jack, and tomato sauce.

Fontina, ham, chive hollandaise, basil, and poached eggs.

Charred pineapple and scallions, ham, and goat cheese.

Salumi, fennel tomato sauce, and burrata.

Italian sausage, maple onions, and fried sage.

Basil, mascarpone, and gruyere.

Kale, grilled onions, and pickles.

Strawberry jam, spinach, and almond truffle butter.

Penta crema, fried shallots, and roast mushrooms.

Served with fries and apples.

Wild rice pancake, oyster mushroom cream, brandy old fashion apple bacon salad, and green beans.

Mashed Yukon, bacon fat baby Brussels, and fried onion spirals.

Pappardelle pasta, fried brussels sprouts, roasted yellow beets, and pleasant ridge cheese.

House tarter and rye wedge. Friday only sub house made german potato salad.

Duck fat braised cabbage, mushroom demi, and fried potatoes.

Brandy jalapeno cheese stuffed, bacon, ale onions, split top bun, bistro sauce, and fries.

Double patty, fancy sauce, grilled onion, American cheese, lettuce, pickle, split top bun, and fries.

Pretzel bun, bacon, fontina, quick pickles, beer mustard, fried potatoes.