Because we work with local and seasonal foods this is only a sample of our current menu.
Soups
Kabocha Squash with Chestnuts and Apples … 7
White Bean and Red Wine … 7
Salads
A Plate of Heirloom Tomatoes with Olive Oil and Fleur de Sel … 8
The Cooks’ House Salad of Smoked Rabbit and Warm Seasonal Vegetables Mixed Greens, Pickled Green Beans, Tomato, Goat Feta Cheese Sorrel, Warm Potatoes, Caramelized Onions, Smoked Whitefish … 8
Appetizers
Duck Confit Gumbo … 10
Rabbit and Green Lentil Coullis with Dried Plums, Wheat Croutons, Pickled Ginger … 10
Braised Oxtail with Cheddar Cauliflower, Capers, Rasins … 10
Beet and Beet Green Risotto with Shaved Bitter Chocolate … 10
Sautéed Quail and Leg Confit with Melted Leeks and Hard Cider Sauce … 10
Artisan Cheese Plate … 12
Entrees
Whitefish with Spinach, Radishes, Scallions … 22
Walleye with Arugula and Chorizo Vinaigrette … 22
White Wyanndotte Chicken Breast and Stuffed Leg with Apples, Parsnip Puree, Cream … 26
Pork Belly with Poached Egg, East Indian Style Chickpea Puree, Swiss Chard … 27
Slow Roasted Lamb Shoulder with Ragout of Coco Robico Beans, Sausage, Roasted Carrots … 28
Grass Fed Filet of Beef with Pea Shoots, and Leek, Potato, and Bacon Gratin … 33
Five Course Tasting Menu … 50
Seven Course Tasting Menu … 60