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Of course, prices and menu items are subject to change.
APPETIZERS
Soup of the Day
Olive Oil whippped smoked whitefish with rosemary potato crisps and three color Cerignola olives $9
Crispy fried smelt, arugular, coriander aioli and caper berries, $11
Terzo Piano Antipasto: an assortment of American salami, prosciutto, Wisconsin cheese and marinated vegetables $15
Tomato flatbread with California burrata asparagus and mint $15
SANDWICHES
Local spinach and broccoli rabe frittata on brioche with Mozzarella Company fresh whole milk mozzarella, mixed with wild greens, $16
Organic chicken "French Dip" with roasted tomatoes, arugula on semolina sesam baguette with house made organic french fries, $18
Uno, Due, Tre Burgers: An assortment of naturally raised piccolo burgers, $19
- Midwestern Beef Burger with Wisconsin Colby cheese
- Pinn Oak Farms Wisconsin lamb burger wiht Capriole Indiana goat cheese
- Shrimp burger with calabrian pepper spread
- All burgers served with house made organic french fries and heriloom tomato ketchup
MAIN COURSE SALADS
What Came First Salad: Medium boiled organic chicken, egg, chicken breast, shaved celery, celery leaves, arugula, house made celery salt, lemon vinaigrette, $16
Mizuna salad with avocado, artichokes, asparagus, fava beans, pea shoots, and raw cahsew ginger dressing, $16
Sping salad of local peas, pea shoots, pea tendrils, crispy La Quercia guanciale, aged Wisconsin sheep's milk cheese, shallot vinaigrette, $17
PASTA AND ENTREES
Sesame-crusted Lake Superior whitefish with eggplant, organic cucumber salad, and charmoula vinaigrette, $21
Grilled Halloumi cheese filled Ravioletto with ramps, $21
Hand-made spaghetti with morel mushrooms, house made lemon ricotta, fresh oregano, $21
Lake Erie Walleye Pike with grilled poanzanella and tomato vinaigrette, $24
Grilled, sliced Midwestern Beef Tagliata with spring vegetables, and Anson Mills yellow polenta, $25
CHEESE
A selection of artisanal American cheeses are available from the floor-to-ceiling Cava di Stagionatura (cheese cave), selections arrive tableside, $4 per selection
DESSERT
Greek Yogurt Panna Cotta with strawberry sorbet, sweet pea puree and hosue made granola, $9
Almond Financier with strawberry rhubarb salad and creme fraiche sorbet, $9
Chocolate semi-freddo with spanish peanut nougat and salted caramel, $9
Zeppole with vin cotto and dark chocolate ice cream, $9
WINE
The wine list has been created by wine expert Cathy Mantuano