Marinated Olives

Served with sourdough foccacia.

Grilled Rosemary Sourdough Foccacia

Served with roasted garlic oil and giardiniera butter.

Fried Shitake Mushrooms

Served with herb buttermilk breading, black garlic aioli, micro greens and lime vinaigrette.

Wisconsin Cheese Board

3 cheeses with seasonal preserves and garnishes, lavender almonds and toasted bread.

Apple and Arugula Salad

Served with compressed honey crisp apple, shaved fennel, fennel oil, chevre and brown butter vinaigrette.

Roasted Beets

Served with red wine poached pears, pistachio pesto, pear butter, farro crisps and smoked blue cheese.

Burrata

Served with marinated cherry tomatoes, olive strusel, basil and balsamic.

Spaghetti Pomodoro

Served with fresh cherry tomatoes, San Marzano tomato, mozzarella di bufala, basil and parmesan.

Sourdough Gnocchetti

Butternut Squash Ravioli

Served with brown butter cream, crispy celery root, pepitas and roasted delicata squash. Vegetarian.

Sweet Corn Bucatini

Served with sauteed shrimp, crab, nduja toasted peppers, corn cream and bread crumbs.

Roasted Chicken Roulade

Served with buttermilk biscuit, brussels sprouts, sweet potato, bacon, spicy sage honey and lemon chicken jus

Mushroom Burger

Served with CDK beef, lion's mane and oyster mushrooms, caramelized shallot demi-glace, fenugreek gouda, Neuke's bacon, aioli, sesame seed bun and steak fries.

Grilled Niman Ranch Flat Iron

Served with summer vegetable panzanella, roasted eggplant puree, red wine bone marrow vinaigrette and veal jus.

Riverence Steelhead Trout

Served with butternut squash gnocchi, toasted almonds, sauteed green beans, hen of the wood mushrooms and lemon brown butter.

Brandywine Burger

Served with CDK beef, Hook's cheddar, lettuce, tomato, onion, pickle, aioli, sesame seed bun and steak fries.

Milk Chocolate Panna Cotta

Served with sugar cookie crumbles and fresh mint ice cream.

Chocolate x 5

Served with buttermilk chocolate ice cream, sponge cake and white chocolate mousse.

Lavender Brown Butter Cake