Rue Dumaine

Served with a cocoa nib & walnut studded mudslide cookie

Pear, lemon thyme, green apple Try one, try them all...served with a honey madeleine

Leslie Jacobs and Matthew Brichford create this lovely cheese utilizing cows milk from their single herd, grass fed dairy farm. Everton is an Alpine style cheese, somewhat sharper than Gruyere. With strong grassy notes, it is reminiscent of the pastures on which the milking cows have grazed. Aged 2 years.

Made in small batches with fresh, local Wisconsin quality milk from Jersey and Holstein cows. Moody Blue is delicately smoked over fruit wood to create subtle smoky undertones with hints of roasted nuts and coffee. Beautifully balanced, creamy paste.

OHIO rabbit confit, white beans, pickled red onions, Dijon vinaigrette

With garlic-parsley butter, served with grilled bread

Brandied prunes, creamy polenta**

Chablis beurre, mélange of summer vegetables, Pecorino-Romano

Roasted fingerling potatoes, wilted leeks, blood orange beurre noisette

Flaky pastry tartlet with roasted garlic puree, caramelized onions, Niçoise olives, capers, goat cheese, white anchovies, served with basil pistou

Balsamic vinaigrette dressed greens (100% local) tossed with seasonal garnishes

Fuji apple, blue cheese, watercress**, walnuts, Banyuls vinaigrette

Barley risotto, haricot vert, peach - Picholine olive flecked Chardonnay reduction sauce

French Du Puy lentils, spring greens, Cabernet Sauvignon braised shallots, Moody Blue crumbles, Ver jus rouge reduction

Toasted almond-lemon brown butter, green beans

Bacon, shallots & Banyuls vinegar