SMALL PLATES

Marinated Olives- citrus, garlic, herbs 4
Spinach Risotto Fritters- truffled fonduta 8
Cured Meats- olives, grainy mustard, cornichonc, Pugliese toast 12
Duck Prosciutto- marinated melon, thyme, lemon-honey viaigrette 9
Wisconsin ‘Rarebit’- Widmer’s cheddar, toasted brioche, maple glazed pork belly 8
Lamb Tenderloin- polenta cake, roasted tomato sauce, capers, red onion 12
Sea Scallop- melon salad, summer truffle vinaigrette, shaved Sarvecchio parmesan 12
Yellowfin Tuna Tartare- cucumber-seaweed salad, crispy wonton 11
Crispy Shrimp- agrodolce sauce, carrot cabbage slaw 9
Foie Gras- peach compote, French toast, bacon crisp, quail egg, Blis maple syrup 17
Duck Confit Rillettes- toasted country bread, baby potato salad, grainy mustard 9
Smoked Trout- red beet relish, watercress, horseradish, creme fraiche 8
Chilled Corn Soup- Maine lobster, avacado, piquillo peppers 11
Ricotta Ravioletti- sauteed asparagus, beech mushrooms, parmigiano 9/27
Seafood Ravioli- white wine sauce, cherry tomato, oregano 10/24
Risotto- Laughing Bird shrimp, sweet corn, cilantro 12/25
Veal Ravioli- spinach, toasted pine nuts, beurre fondue 11/25
Tagliatelle- Maine lobster, asparagus, chives, lobster cream 13/29

SMALL PLATES – CHEESE
Pleasant Ridge Reserve- cherry-orange preserves
Les Freres- acacia honey, marcona almonds
Widmer’s 4 Year Old Cheddar- balsamic fig jam
Marieke Gouda- quince preserves
Shaft’s Blue- peach compote
Carr Valley Memage- blueberry jam
One Cheese 5, Three Cheeses 14, Five Cheeses 21