Author: Megan Moll

Restaurant Week Menu 

March 1st-10th

First Course  (choose one)

Endive Salad
Endive, red wine poached pear, candied walnuts, gorgonzola cream.

Tomato Basil Soup
Garlic crouton garnish.

Second Course (choose one)

Braised Short Rib
Braised short rib, BBQ espresso sauce, sage, pan fried polenta balls.

Potato Gnocchi
House made potato gnocchi, spring vegetables, parmesan, micro greens, beet puree.

Dessert  (choose one)

Banana Bread Pudding
Bourbon pecan caramel, vanilla ice cream.

Vanilla Creme Brûlée
Whipped cream topping.

$29

(not including tax and tip)

No Substitutions Please 

Thai Shrimp Soup
Crispy rice noodles, green onion, Fresno chili pepper, carrots, red bell pepper, lime.
Cup 6.75 Bowl 9.25

Stuffed Cremini Mushrooms – 8.25
Sausage, bell pepper, red onion, truffle demi glace.

Wedge Salad -11.50
Baby iceburg, bacon, piquillo peppers, blue cheese buttermilk dressing, crushed croutons.

Chicken Orecchiette Pasta – 18.50
Sundried tomatoes, bell pepper, red onion, peas, mushrooms, cream sauce.

Bacon & Egg Pizza – 18.75
Olive oil base, pork belly, egg, Yukon gold potato, mozzarella, sharp white cheddar.

Thai Shrimp Soup
Crispy rice noodles, green onion, Fresno chili pepper, carrots, red bell pepper, lime.
Cup 6.75 Bowl 9.25

Honey Roasted Acorn Squash – 8.25
Honey, chili flakes, extra virgin olive oil.

Wedge Salad -11.50
Baby iceburg, bacon, piquillo peppers, blue cheese buttermilk dressing, crushed croutons.

Strozzapreti and Oxtail Ragu – 16.50
Housemade ricotta, Calabrian chilies, parmesan.

Steak and Pineapple Pizza – 19.75
Slightly spicy salsa puree base, flank steak, pineapple, green onion, mozzarella, pepper jack.

Butternut Squash Soup
Cinnamon creme fraiche, candied pumpkin seeds, crispy sage.
Cup 5.75   Bowl 7.75

Crispy Pork Belly – 8.25
 Sliced apple, pistachio, frise, apple puree.

Warm Beet Salad -11.50
Citrus marscapone, candied walnut, orange, microgreens, basil oil.

Strozzapreti and Oxtail Ragu – 16.50
Housemade ricotta, Calabrian chilies, parmesan.

BLT Pizza – 16.75
Olive oil and garlic base, applewood smoked bacon, tomato, green onion, mozzarella, jack cheese, shredded lettuce in ranch dressing

Butternut Squash Soup
Cinnamon creme fraiche, candied pumpkin seeds, crispy sage.
Cup 5.75 Bowl 7.75

Crispy Pork Belly – 8.25
Sliced apple, pistachio, frise, apple puree.

Warm Beet Salad -11.50
Citrus marscapone, candied walnut, orange, microgreens, basil oil.

Strozzapreti and Oxtail Ragu – 16.50
Housemade ricotta, Calabrian chilies, parmesan.

The Gobbler Pizza – 17.50
Gravy base, smoked turkey breast, mozzarella, sage stuffing, green onion, parmesan, dried cranberries.
(Only in November)

Cream of Cauliflower Soup
Sunchoke chips, curry oil drizzle.
Cup 5.50   Bowl 7.75

Wisconsin Cheese Curds – 7.25
Lightly fried, romesco sauce dip, parmesan.

Caprese Salad -13.50
Heirloom tomato, burrata, avocado, basil, pesto, balsamic reduction.

Strozzapreti and Oxtail Ragu – 16.50
Housemade ricotta, Calabrian chilies, parmesan.

Fig and Goat Cheese Pizza – 17.50
Olive oil base, mozzarella, parmesan, Laura Chenel’s chevre, fresh figs, arugula. 

Goat Cheese Stuffed Squash Blossoms – 8.25
House made succotash, Calabrian chili aioli, micro greens, basil oil.

Caprese Salad -13.50
Heirloom tomato, burrata, avocado, basil, pesto, balsamic reduction.

Proscuitto and Melon Salad -14.50
Cantaloupe and honeydew, aged prosciutto, arugula, fresh mint, citrus yogurt dressing.

Fettucine Georgio – 19.50
Clams, sweet fennel sausage, Calabrian chili, herbs, toasted garlic, white wine sauce, grilled sourdough.

Fig and Goat Cheese Pizza – 17.50
Olive oil base, mozzarella, parmesan, Laura Chenel’s chevre, fresh gs, arugula.

Watermelon Gazpacho
Chilled tomato, cucumber, watermelon, dill,
aged feta cheese, extra virgin olive oil.
Cup – 5.75 Bowl – 7.75

Goat Cheese Stuffed Squash Blossoms – 8.25
House made succotash, Calabrian chili aioli,
micro greens, basil oil.

Shrimp Louie -16.50
Bay shrimp, butter lettuce, hard cooked egg, avocado,
sliced tomato, Aunt Lizzie’s Louie dressing, lemon wedge.

Salmon and Potato Gnocchi Raviolo – 17.50
Marscapone, aged parmesan, shallots,
salmon and red pepper filling, artichoke,
peas, lemon caper beurre blanc, watercress.

Summer Squash Pizza – 17.50
Creamed corn base, summer squash, cherry tomatoes,
basil, corn, shaved parmesan.

Corned Beef & Cabbage Soup
Corned beef, cabbage, leeks, carrots, red bell peppers, Yukon golds, crostini topped with Swiss cheese. Cup – 6.25 Bowl – 9.50

Goat Cheese Stuffed Squash Blossoms – 8.25
House made succotash, Calabrian chili aioli, micro greens, basil oil.

Shrimp Louie -16.50
Bay shrimp, butter lettuce, hard cooked egg, avocado, sliced tomato, Aunt Lizzie’s Louie dressing, lemon wedge.

Summer Squash Pizza – 17.50
Creamed corn base, summer squash, cherry tomatoes, basil, corn, shaved parmesan.