Sea Hive Cheddar, Everton, Bijou, Moody Blue
Chablis beurre, mélange of summer vegetables, Pecorino-Romano
crispy capers, flat leaf parsley, lemon EVOO, Cambridge sauce
roasted fingerling potatoes, wilted leeks, blood orange beurre noisette
hallots & roasted garlic slivers, Madeira splash, goats' cheese smeared waffle
Flaky pastry tartlet with roasted garlic puree, caramelized onions, Niçoise olives, capers, goat cheese, white anchovies, served with basil pistou
ushi grade tuna, fingerling confit, petite green beans, oven-dried tomatoes, hard boiled farm egg, saffron emulsion, Niçoise olive vinaigrette
balsamic vinaigrette dressed greens (100% local) tossed with seasonal garnishes
salad, lemon, EVOO, Parmagiano - Reggiano, black pepper crackers
Fuji apple, blue cheese, watercress**, walnuts, Banyuls vinaigrette
Jamestown pea shoots**, olive oil crushed Red Bliss potatoes
barley risotto, haricot vert, peach - Picholine olive flecked Chardonnay reduction sauce
hanterelle mushrooms**, English peas, pearl onions, herbed Chablis reduction
French Du Puy lentils, spring greens, Cabernet Sauvignon braised shallots, Moody Blue crumbles, Ver jus rouge reduction
Yukon potato**- goat cheese galette, relish of preserved lemon & Niçoise olives
toasted almond-lemon brown butter, green beans
Grilled hanger steak*, beurre de Montpellier, pommes frites
brown butter, pine nuts & sultanas
bacon, shallots & Banyuls vinegar
mixed greens (50% local) , dried cranberries, Gruyere, balsamic vinaigrette
OHIO rabbit confit, white beans, pickled red onions, Dijon vinaigrette
with pecans and red grapes, served with petite mixed green salad
with garlic-parsley butter, served with grilled bread
caper beurre noisette, haricot vert
brandied prunes, creamy polenta**
Tahitian vanilla bean gelato
with lemon curd and cherry compote
crisp phyllo encased vanilla infused local apples and brandy soaked sultanas
served with a cocoa nib & walnut studded mudslide cookie
swirled with brandy caramel & chocolate ganache chips, served with a honey madeleine
pear, lemon thyme, green apple Try one, try them all...served with a honey madeleine
Tim Welsh makes this semi firm aged cheddar from made Jersey cow's milk. The cheese is hand rubbed with honey and sea salt giving it a wonderful sweet and salty combination. This flavor profile with the cheese makes for one huge flavorful bite!
Leslie Jacobs and Matthew Brichford create this lovely cheese utilizing cows milk from their single herd, grass fed dairy farm. Everton is an Alpine style cheese, somewhat sharper than Gruyere. With strong grassy notes, it is reminiscent of the pastures on which the milking cows have grazed. Aged 2 years.
Bijou is French for "Jewel". Small batches are made with fresh pasteurized goats' milk from family farms, and ripened for one week. Bijou evolves with time, gaining a sharpness and complexity. Bijou was awarded 1st PlaceAmerican Made / International Style 2014
Made in small batches with fresh, local Wisconsin quality milk from Jersey and Holstein cows. Moody Blue is delicately smoked over fruit wood to create subtle smoky undertones with hints of roasted nuts and coffee. Beautifully balanced, creamy paste.
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
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