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C’mon Spring… 4.25.14

STARTERS

beet and potato confit, frisée, melba, créme fraîche, capers, preserved lemon vinaigrette 10

bologna sandwich, fried egg, brioche, mustard aïoli 9

pork belly, chow chow, pepita oil 10

bibb salad, endive, citrus vinaigrette, bleu cheese panna cotta, brioche crouton 7

crispy torchon of duck confit, poached egg, beluga lentil salad, frisée 12

soup of the day 7

CURED MEATS

duck liver paté, grilled patisserie 46 bread 6

house sausage 7

pâté en croûte, tart cherry, mustard 8

charcuterie to share 16

PASTA

potato gnocchi, braised short rib, ramp and gruyére fondue 19

risotto, country ham, pea tendril, sweet garlic sauce 20

lamb ragu, pappardelle, fresh herbs 22

ENTREÉ

feijoada, linguiça, smoked pork loin, black beans, piri piri sauce 25

roasted striploin, butter poached potatoes, romanesco, cippolini, lardon, black trumpet jus 28

truffle crusted halibut, ragu of fava beans, pea tendril and tomato confit 29

roasted duck breast, sunchokes, black garlic sauce, crispy brussels sprouts 27

SIDES

hush puppies 5

spring vegetable 5

roasted fingerling potatoes, lamb bacon, créme fraîché, chive 7

CHEESE

upland dairy “pleasant ridge reserve” wisconsin

house made mascarpone with fennel pollen

northern lights blue, minnesota 12

TASTING MENU

chef’s 5-course 65 + wine pairings 30