SUPPER IS SERVED
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!
Dessert?
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!
