Dinner Menu

Because we work with local and seasonal foods this is only a sampleof our current menu


Roasted  Sunburst Kabocha Squash with Spiced Pear

White Bean and Red Wine


The Cooks’ House Salad of Smoked Rabbit and Warm Seasonal Vegetables Heirloom Tomatoes, Pea Shoots, Watermelon Ice, Goat Feta Cheese

Wild Watercress, Golden Beets, Fingerling Potatoes, Fennel

Mixed Greens, Mung Bean Sprouts, French Green Beans, Shiitake Mushrooms

Heirloom Tomatoes, Pea Shoots, Watermelon Ice, Goat Feta Cheese




Hand Cut Pasta with “Chocolate Sweets” Peppers, Radicchio,

Fresh Picked Basil, Smoked Whitefish

Roasted Rabbit with Honey, Chocolate, Hops, Steel Cut Oats

Warm Perch with Marinated Leeks, Slow Cooked Carrots, Tomato Vinaigrette

Spaetzle with Sunny-Side-Up Quail Egg, Nasturtium Leaves, Bee Pollen, Corn Puree

Artisan Cheese Plate…13


Walleye with Fennel-Sweet Onion Puree and Ratatouille…24

Whitefish –Roasted in Grape Leaves- with White Cucumber Relish, Pea Shoots, Baby Leeks…24

White Wyandotte Chicken Breast and Roast Garlic Stuffed Leg with Chicken O’ the Woods Mushrooms, Edamame, Dragon Tongue Beans…26

Pork Belly with Roasted Cippolini Onions, Celery Root, Stewed Plums…27

Grass Fed New York Strip with Beef Cheeks, Bone Marrow Mash Potatoes, Mustard Cress…33


Five Course Tasting Menu … 50

Seven Course Tasting Menu … 60