“Soup du Jour”- 1. Chicken Corn Chowder(lunch only)/Chunky Butternut Squash, Bacon, and Gruyere(dinner only) 2. Wisconsin Cheddar Ale
“Cheese Plate”- Asiago/ Adam’s Reserve extra sharp cheddar from New York/Salemville Amish Blue
“Vegetable du Jour”- Sauteen zucchini in olive oil.
“Small Plate Specials”
1. Thinly sliced marinated flat iron steak, seared medium rare with gorgonzola crumbles, red wine demi and green onion puree.
2. Risotto Starter- a small portion of our fall squash risotto served with a slice of baguette
3. Trio of sweet and sour grilled Tiger Shrimp over sesame fried cabbage with mushroom and green onion.
“Dinner Entree Specials”
1. Ancho Chile Pork Chop- Local grown ancho peppers spice up this marinade for our grilled, bone-in pork chop drizzled with a balsamic, cherry coulis. Served with mashed potatoes and the vegetable du jour.
2. Pasta a al Greco- Linguini pasta tossed with olive oil, garlic, artichoke hearts, red pepper, kalamata olives, feta cheese and fresh basil. Served with toasted baguette slices.
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 bowl with raspberry topping.
3. Classic creme brulee with its hard sugar crust and a orange, almond tuile cookie.
