c o l d

bruleéd fig . homemade ricotta . fried prosciutto . smoked marzipan . aerated balsamic

oyster 5x . raw . shooter . rockafella . fried . grilled

deconstructed caesar . gem lettuce . brioche twinkie . parmesan fluff . white anchovy

h o t

butternut bisque . ginger marshmallow . toasted pepito . coconut milk . lime leaf
veal sweetbread . roasted broccoli . sesame brittle . radish slaw . orange rind
cuttlefish fettuccini . toasted pignoli . raisin chutney . saffron infusion . chorizo froth

s e a

wild sturgeon . mustard spaetzle . picked beets . pumpernickel dust . dill crème
local whitefish . israeli couscous . caramelized eggplant . preserved lemon . pepper coulis
sea scallop . braised endive . candied walnuts . persimmon puree . vanilla essence

l a n d

wisconsin pheasant . potato mousse . autumn roots . pie crust . foie jus
suckling pig . heirloom apple . celery root . white cheddar . beer reduction
wagyu shortrib . brussels sprouts kimchi . scallion cake . enoki mushrooms . korean bbq

s w e e t

roasted pear . hazelnut cake . brown butter . vermont maple . chai caramel
indoor s’mores . graham cracker . milk chocolate . peanut butter . sea salt
pistachio pudding . sour cherry . blood orange . cocoa nib . butter cookie

merlin verrier . chef de cuisine

jacob saben . sous chef
brian runge . sous chef
gabe geers . pastry chef