Executive Chef Jeff Pikus

May ~ menu items change daily

Marinated olives or fried almonds with sea salt  5

Oysters on the half shell with hot sauce, horse radish, lemon and mignonette   3 each

Hand cut fries with roasted garlic aioli  and house ketchup  5

Smoked beef belly dumpling soup with cucumber, bok choy, seasame-chile oil, cilantro and radish sprouts   9

Boquerones with butter and toast   7.5

Werp green salad with nicoise-caper vinaigrette, rye cracker and parmigiano-reggiano   8

Grilled Mick Klug asparagus with ramp hollandaise   8

Roasted beet and little gem lettuce with avocado, green lentils, cara cara oranges, sherry vinaigrette   8

Steak tartare with hard boiled eggs, pickled celery, dill, arugula and beef fat mayonnaise   14

Grilled asparagus and endive salad with pickled green asparagus, pistachios, mint, lemon-yogurt dressing   10

Roasted oyster mushrooms with miso butter, nori and sunflower sprouts   10

Slagel Farm beef ribeye skewer with grilled ramps, bibb lettuce, thai basil and toasted rice powder   13

Shaved asparagus and endive salad with pickled green asparagus, pistachios, mint, lemon-yogurt dressing   10

Housemade farmers cheese on toast with english pea puree and pea sprouts   12

50/50 pork and beef meatballs baked with romesco, marcona almonds and cheese curds   13

Hand cut duck egg taglietelle with fava beans, mushroom ragout, spring vegetable pesto, and hen of the woods mushroom conserva   15

       Dry aged Slagel Farms burger, bacon aioli, red onion, cheddar, with Werp greens and house pickles   14

Parmesan crusted Lake Superior whitefish with smoked steelhead roe, crispy potato pancakes, capers and lemon confit   16

Smoked Dunham Ranch pork shoulder with braised greens, shaved fennel and smoked chili broth   18


Charcuterie    6.50 each

Chicken Liver Pate (chx) RSB ~ silky chicken liver
Broadbent county ham BF ~ smoke and salt
Smoked andouille (duck) RSB ~ with housemade hot sauce
Gin and juice (lamb) SG ~ salami with juniper and orange
Duck and goat cheese rillettes (duck) RSB~ rich and savory
Stagberry (elk) SG ~ studded with blueberries

Cheese     6.50 each

Montan (sheep) WI ~ cave-aged alpine
Jeune Autize (goat) FR ~ semi-soft with a vein of ash
Robiola bosina (sheep/ cow) IT ~ silky goodness
Blu di bufala (water buffalo) IT ~ buttery blue
Tomme de Chevre (raw goat) FR ~ plays well with others
Willi’s Bandaged (cow) WI ~ 18 month titan

Selection of any 6 cheese or charcuterie   32
A la carte with preserves, pickles and bread   6.5
Selection of all 6 cheeses   32   ~   All charcuterie   32