Blackwolf Run Restaurant

Spicy fruit relish and vanilla-rum cream.

Seasonal fruit, house-made lavash, and beer-lacquered almonds.

Pickled red onion, arugula, fontina, feta cheese, and horseradish aioli.

Cucumber salad and tzatziki aioli.

Red pepper aioli, seasonal roasted vegetables, fontina, and feta cheese.

Elk skewers, bacon and gouda potato, croquette, sweet chili, and garlic glaze.

Sweet pea puree, asparagus, and vegetable salad.

Coconut kataifi and almond fried shrimp, beef short rib flatbread, roasted vegetable flatbread, and steak and potato.

Pork sausage, potatoes, onions, corn.

Add caramelized Gruyere toast for an additional charge.

Poached pear, spiced cracker, candied almonds, Boursin cheese, and almond vinaigrette.

Quinoa, orange and grapefruit, feta, garden greens, toasted pepitas, jicama, and mojo vinaigrette.

Romaine hearts, white anchovy tuile, and house-made Caesar dressing.

Smoked bacon, hard-boiled egg, toasted brioche, green gem lettuce, heirloom tomatoes, and green goddess dressing.

Tri-colored quinoa, charred corn, tomato, zucchini, broccolini, peppadew relish, and lemon basil vinaigrette.

Crispy pancetta fingerling potatoes, asparagus, herb butter. Add shrimp for an additional charge.

Fried German potatoes, brussels sprouts hash, and Düsseldorf demi-glace.

Roasted garlic, smashed red potatoes, cipollini onion, heirloom baby carrots, and herb butter. Add sauteed forest mushrooms for an additional charge.

Caramelized apples, Wisconsin blue cheese, pistachios, whipped potatoes, and asparagus.

Buttermilk-fried chicken, herb waffles, bacon country greens, whipped butter, and bourbon syrup.

Jumbo shrimp, lump crab, smoked bacon, Parmesan risotto, shaved fennel, and apple sherry gastrique.

Popcorn grits, forest mushrooms, heirloom cherry tomatoes, haricot vert, and natural pan sauce.

Crimson lentils, Romanesco, sweet corn soubise, and charred tomato vinaigrette.

Roasted portobello, corn, zucchini, arugula, and tomato salad.