MIDWEST supper club-INSPIRED food
& drink, served among the flowers.

While the ongoing pandemic keeps our staff small but mighty, we have to keep our lunch menu small but mighty as well. Currently, we offer the following lunch items from 11:30 am to 3:30 pm, Thursday – Sunday:

* Pickled Things
* Spiced Nuts
* Cheddar Ale Soup
* Arugula & Fennel Salad
* Autumn Burrata Board
* Baby’s First Burger served on an English Muffin, with salt & vinegar fries and pickled veggies.
* Dessert – homemade daily, changes all the time.

During the day, we offer our full wine, beer, and cocktail menu, plus Chuck’s delicious homemade Bloody Mary. And the flower shop is open, so take a moment to browse!

We offer a full supper club style dinner service with all the fixins and nightly specials every Thursday – Sunday from 5pm to 10pm (Note – the kitchen takes its last orders at 8:30 pm.) Pro-Tip: If you’re joining us for a special occasion, call us in advance to add surprise flowers to your table! We offer custom arrangements starting at $45, and box them up beautifully to take home with you after your meal.

Due to our small size, we limit parties to 6 MAX guests, and are not currently booking private events.

A reservation guarantees you’ll get a table here, but it doesn’t guarantee you a *specific* table (by the fireplace, or out on the patio, for example). We will definitely note your preference and do what we can, but specific tables within the restaurant go to the first reservations.

And if you’re hunkering down instead of going out, you can always order takeout Thursday – Sunday, 4 pm – 8 pm through the link below:
Reservations:  OpenTable.com
Takeout: Acorn To-Go


Addicted to Nuts – $9
Might as well face it, we’re addicted to nuts. A mix of pecans, walnuts, pistachios, almonds, and cashews tossed in olive oil, dijon mustard & orange bitters, then coated with chef’s secret mix of herbs & spices. (We could tell you, but then we’d have to kill you. And we’re too pretty for prison.)

Pickled Things – $10
House made! Pickled veggies change all the time, but include beets, carrots, celery, sweet onion, asparagus, cucumber, cauliflower, green beans, & peppers. (Vegan and GF)

Autumn Burrata Board – $14
Let’s get figgy wit’ it! A ball of creamy burrata cheese nestled in with a variety of fresh figs. Seasoned and topped with honey, a rich balsamic reduction, & crushed toasted hazelnuts. Served with a loaf of hot garlic bread. (Vegetarian)

Eggs on Eggs – $10
Four creamy deviled eggs topped with diced chives and caviar for perfect little celebratory bursts of salt. Cheers! (Vegetarian option available)

 Arugula & Fennel Salad – $13
Beautiful shaved fennel tossed with arugula, shaved apple, fresh pomegranate seeds, & toasted walnuts. Served with our house Champagne Vinaigrette. (Vegan & GF)

Autumn Chopped Salad – $13
A melange of iceberg lettuce, baby spinach and radicchio, chopped and tossed with blue cheese crumbles, chopped pear, red onion, crispy bacon, dried cranberries, and toasted pumpkin seeds in our house Maple Vinaigrette. (GF, veg-possible)

Cheddar Ale Soup – $13
Delicious, homey, and comforting. Beer cheese soup is a classic Midwestern staple and ours is SO good, with Tillamook cheddar and rich ale. Served with crunched up pretzels for garnish. (Vegetarian)

Shrimp Scampi Skillet – $18
Peeled shrimp sautéed with roasted garlic cloves, tomato, white wine, butter, a pinch of zesty Aleppo pepper, and fresh oregano. Served in an individual cast iron skillet with grilled crostini to sop up all the garlicky, buttery, wine-y goodness.

Cheese & Charcuterie – $27
Two chef-selected cheeses (some funky, some mellow) and meats (some sliced, some spreadable pate) served with grilled crostini, fresh fruit, pickled veggies, toasted walnuts, and truffled almonds. (Vegetarian Option Available)

Spaghetti and MeatBALL – $23
That’s-a giant meat-a-BALL! Ready your appetite for a single oversized homemade all-beef meatball, slow-simmered with love in Chef Michael’s homemade marinara and nestled over al-dente spaghetti tossed in sauce. Topped with shaved parmesan, of course.

Pan Roasted Sockeye Salmon – $32 (GF)
A gorgeous filet of sockeye salmon, pan roasted and topped with a pat of our housemade roasted chanterelle mushroom compound butter. Served over a bed of luscious Black Beluga lentils, simmered with veggie broth, garlic, shallots, thyme, and a splash of white wine. It comes with delicious vibrant broccolini on the side – sauteed until it’s just al dente – because we all need a little green!

Chicken Stroganoff with Wild Mushrooms – $28
Holy cats is this homemade classic tasty. Chef Michael’s stroganoff is made with savory chicken instead of beef, and includes wild mushrooms and caramelized onions smothered in a creamy sauce, spiked with a bit of white vermouth. Served tossed with egg noodles and baby spinach.

Pork Tenderloin with Apples & Leeks – $32 (GF)
A succulent pork tenderloin, sous vide to make it moist and tender, then grilled to perfection. Sliced and served over a bed of apples, radicchio, and buttery leeks, alongside Yukon Gold mashed potatoes. Topped with a creamy, brandied stoneground mustard sauce.

Filet Mignon with Root Vegetables – $42 (GF)
Guests consistently tell us this is the best steak they’ve ever had, and we are inclined to agree! Enjoy an absolutely beautiful hand-cut 7 oz filet mignon, grilled to order, to your preference. It’s served over a bed of roasted seasonal root vegetables, with a sinfully rich house-made red wine reduction. Do yourself a favor and drag the steak & veggies through it with every bite!


We always have at least two home-baked desserts on the menu, and they change all the time. Give us a call to find out what we’ll have tonight!


Ol’ Man Chuck’s Apple Pie
Apple cider slow-simmered with star anise, whole cloves, brown sugar, and cinnamon sticks. That warm fall mixture is chilled, then fortified with Tito’s vodka and grain alcohol, served in a tiny mason jar, and poured over ice. Happy fall!

The Naughty Toddy
151 rum, house-made honey simple syrup, fresh-squeezed lemon juice, and warm chai tea. Garnished with a sugar rim, a fresh orange wedge, and floating star anise. Warm yourself from the inside out!

The Violet Hour
Light, refreshing, and lovely! Mezcal, Crème de Violette, fresh lime, orange bitters, honey simple syrup, and Topo Chico for sparkle. Served over an oversized cucumber ice cube.

Bourbon Brew
Cold brew, bourbon, creme de cacao, Disaronno Amaretto liqueur, and a dash of chocolate bitters. Poured over a giant coffee iced cube. Pretty sure this was your favorite English teacher’s favorite boozy drink. (Maybe after a cigarette.)

Winter is Coming!
A decidedly Autumnal take on our popular “Not Your Father’s Old Fashioned”. Bourbon, fresh-squeezed lemon and orange juice, cranberry juice, house-made sage simple syrup, and cranberry bitters. Garnished with cranberries.

Autumn Mule
Our usual delicious mule…updated for fall! Get your sparkle on with some warm Kentucky bourbon, sage simple syrup, fresh-squeezed lime juice, and ginger beer. Misted with a Douglas Fir Liqueur. Served in a copper mug.

Rosemary’s Baby
Nothing scary about this one. It’s smoky and refreshing, simultaneously! Uncle Val’s Botanical Gin, Green Chartreuse, rosemary simple syrup, fresh lime juice, scorched rosemary. Served in a tumbler over an oversized rock.

The Pineapple Express
All aboard the slow train to chill town! This boozy sipper offers bourbon, pineapple & lemon juice, & honey simple syrup.

Mulled Wine
When the air gets crisp, the wine gets mulled! Warm up with a glass of rich red wine, simmered slow & low with brandy, cloves, cinnamon, allspice, and star anise. Served hot & tasty with a sugar & spice rim and a fresh orange wedge.

The Cordova
Boozy & pretty! Rittenhouse Rye, Green Chartreuse, and Sweet Vermouth, served up in a coupe with fresh orange zest.