“Soup du Jour”- 1. Tomato Basil 2. Wisconsin Cheddar Ale
“Cheese Plate”- Asiago/Dutch Beemster with Wasabi/Mango and Ginger White Stilton
“Vegetable du Jour”- Sauteed zucchini and yellow squash in olive oil.
“Small Plate Specials”
1. Tangy bruschetta served on toasted baguette slices with local organic basil
2. Risotto Starter- a small portion of our fall squash risotto served with a slice of baguette
“Dinner Entree Specials”
1. Blackened Chicken Pasta- Spicy blackened chicken over angel hair pasta tossed with our house made bruschetta. Served with toasted baguette slices.
2. Grilled Tilapia- Herb seasoned tilapia fillet over a roast tomato panzanella salad tossed in a sage vinaigrette. Served with a side of risotto salad.
3. Fall Squash Risotto- Roast butternut squash, dried cherries, toasted almond and sage in creamy arborio rice with crystallized ginger topping. Served with toasted baguette.
“Desserts”
1. “Better than Sex” chocolate cake with vanilla ice cream.
2. Creamy cheesecake with blueberry topping.
3. Caramel apple bread pudding with vanilla ice cream.
