Our Menu

Warm butternut squash, topped with Gruyère and walnuts • Add Bacon +$2.00

Chèvre mousse, balsamic reduction

Wild mushroom mix, mascarpone, and truffle oil.

Maine-style crab salad, Peruvian pepper, and preserved lemon.

Served in marinara with crostini.

Walnut pesto, balsamic glaze, served with crostini.

Blue crab, Cajun remoulade, arugula salad

Ask your server about our featured soup

Arugula, crumbled feta, toasted pine nuts, and cider vinaigrette.

Golden raisins, sliced apples, white cheddar, and cider vinaigrette.

Romaine, parmesan, croutons, deviled egg

Smoked turkey breast, aioli, provolone, tomato, and arugula on a focaccia bun

On a toasted French baguette with garlic aioli

Fresh mozzarella, tomato, arugula, pesto aioli on a baguette

A rotating assortment of world - class cheeses curated by our sommelier, accompanied by crackers, Minnesota honey, aronia rhubarb jam from local farmers, and a bevy of lavish accoutrements • Add Charcuterie +$12.00

Picture, if you will, a dimension not only of dairy blocks and preserved carvings, but of deep-sea tins. Descend into a cosmic landscape of vibrant cheeses and shadowy accents, guided by charcoal crackers, mysterious chokeberries, and black buckwheat honey. Your next stop... culinary oblivion • Add Charcuterie +$12.00 | Seacuterie (contains shellfish) +$15.00 | Both Land & Sea +$24.00

Selection of cheeses and accoutrements from our head chef • Add Charcuterie +$12.00

A smaller assortment of charcuterie and cheese

Premium bread offerings, hand-churned butter from the Loire Valley, and house-made whipped herb butter.

A trio of veggie sides includes: Brussels sprouts, Gorgonzola, balsamic glaze, spicy cauliflower, capers, Parmesan, fingerling potatoes, and romesco sauce, and Parmesan.

Roasted garlic hummus, served with sourdough pita and focaccia from Razava Bread, olive mix, and crudités.

An array of brat varieties and complementary cheeses, served with soft pretzels, house pickles, and mustards.

Toasted walnuts, Italian sausage, Chèvre mousse, and microgreens.

Fig, gruyère, balsamic reduction

Italian sausage, green olive, red onion, fresh mozzarella

Caramelized onions, sliced mushrooms, three - cheese blend, chives

Arugula, stracciatella, prosciutto. Sub portabella mushrooms for a vegetarian option

Rich, French - style chocolate custard, topped with chantilly

Ask your server about our featured ice cream flavors. Also available to-go!

Trio of chocolates and confections

Our mini dessert trio with the choice of a pot de crème, a salted caramel mousse, or chai crème brûlée.

A true across - the - board! Includes a pot de crème, a rotating mousse, espresso crème brûlée, and our mini dessert trio

Compare a French Sauternes and a decade-aged late-harvest Vignoles from the Finger Lakes of New York.

Served with crostini