Vegan, gluten-free. Homemade guacamole, pico de gallo salsa, spicy escabeche pickled vegetables and tortilla chips.
Choice of pastrami or hickory smoked turkey on house made rye bread with Swiss cheese, apple cider-braised kraut and reuben sauce. Served with bacon potato salad and local mixed greens.
With avocado, pico de gallo and chipotle mayonnaise. Choice of churrasco beef tenderloin or tuna steak. Served with mixed greens.
Gluten-free. Grilled and served over canoe-harvested wild rice with mustard greens, cauliflower, blueberry-poblano gastrique and roasted lemon.
A rotating selection of seasonal vegetables roasted with moroccan spices, apricots, peppersand preserved lemon, served warm with oil-cured olives, cilantro, harissa Chile paste and house made pita bread (vegan).
A rotating artisan meats and cheeses. Served with house made crostini and fruit mustard.
Vegan, gluten-free. Semi-spicy coconut lemon grass stew with mushrooms, green beans, galanga, lime leaves, tomatoes, cilantro and firm tofu.
Vegan without feta. Hummus, tabouliand a Greek salad with lettuce, artichoke hearts, kalamata olives, red onion, feta cheeseand a zesty garlic-red wine vinaigrette. Served with house made pita bread.
Vegan without yogurt. Red lentil stew with ginger, curry leaf, corianderand coconut. Garnished with whole toasted spices, green apple, tomatoand lemon yogurt and served with house made pita bread.
Csaba's grandma's recipe from Hungary with beef tenderloin tips, yukon gold potatoes, carrots, celery, caraway seeds, spicy Hungarian paprika and a side of bread.
Pan roasted 9 patch chicken with garlic mashed potatoes and buttered green beans over a Dijon cream sauce. Leg and thigh.
For the kids. Served with garlic potatoes.
Gluten-free. Marinated, sliced flank steak, fresh guacamole, pico de gallo salsa, grilled scallion, white corn tortilla chips and spicy escabeche pickled vegetables.
Vitruvian farms greens tossed with our chef's selection of local vegetables and vinaigrette.
Vegan, gluten-free. Avocado, tomato and cilantro served over mixed greens with serrano-orange vinaigrette.
A half pound of pasture-raised Wisconsin beef from underground butcher with cream cheese, green goddess dressing, caramelized onions, garlic, tomatoes and pickapeppa sauce (mild) with a side of yukon gold potatoes and local mixed greens.
Menu for Weary Traveler Free House provided by Allmenus.com
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