Aperol Spritz
$11.00aperol, mineral water, sparkling wine
Madison, WI
aperol, mineral water, sparkling wine
fernet branca, mexican cola, amarena cherry
tre monti "anabla" frizzante pet nat, rum, pear, honey, lemon, spice
wollersheim "press house" brandy, angostura, cherries, orange, served: sweet or sour
blend of rye and brandy, demerara, bitters, absinthe, lemon twist
chopin potato vodka, dolin dry vermouth, olive brine, whole castelvetrano olive
overproofed dark rum, ginger beer, lime, bitters
black manhattan on a large rock, blend of rye and brandy, averna, bitters, orange twist
citadelle gin, lemon, simple, sparkling wine
bourbon, amaro nonino, aperol, lemon juice
citadelle gin, crème de violette, curaçao, lemon *clarified*
brandied creme brulée, cherry coilis, candied orange, angostura meringue, vanilla biscotti
blood orange supreme, gingerbread crumb, sorrel
small batch, seasonal flavors
nutmeg custard, powdered sugar, macerated rhubarb
thinly sliced cates family farm beef tenderloin served seared and raw with sarvecchio vinaigrette, biquino pepper, daikon, micro arugula, fried fingerling potato chips
house-made blood sausage, sautéed mutzu apple, caramelized onion, whole grain dijon, rosemary
whipped landmark creamery cultured butter, seasonal veg
clockshadow creamery goat cheese curds, pickled radish, parsley
snails in garlic and parsley sauce, served with sliced lemon and baguette
marieke "honey clover" gouda with sarvecchio cracker, black currant-blueberry jam, tarragon mustard
raw east-coast oyster, blood orange, horseradish crema, shallot
This field blend of Pinot Noir has a palate that is light, peppery, bright, crunchy and red-fruited, with real pull. It is delicious and slightly rustic but infinitely fresh-faced. It would pair beautifully with our fromage plate, preserved vegetable salad, boudin noir, beef bourguignon, monkfish, and steak. ('23)
tempranillo, rioja ('15)
cabernet sauvignon, columbia valley, wa ('20)
criolla, mendoza, argentina ('23)
cotes du rhone blanc ('23)
muscadet cotes de grandieu, loire valley ('13)
white blend, marlborough ('24)
chardonnay, willamette valley ('23)
beef-braised in red wine with pommes purée, vitruvian farms mushroom, lacinato kale, turnips, cauliflower
alaskan prawn, superior whitefish, crawfish and mussels in saffron broth with fennel, fingerling potato, tomato, and rouille
cocoa pasta, smoked sweet onion, red daikon, kohlrabi, pickled shallot, bandaged cheddar, tarragon beurre blanc
7 oz pan-seared monkfish, red thumb fingerling potato, grilled fennel, rainbow carrot, sauce américane
fresh mussels steamed in cider jus with oyster mushrooms, thyme, bay leaf, onion, served with pommes frites
moulard duck breast, maitake mushrooms, roasted sunchoke, creamed spinach, put-by black currant gastrique
dijon mustard, myrtle, fried shallot, fresh chive
gem lettuce, shallot, beauty heart radish, red wine dijon vinaigrette
bitter greens, braised bacon, sarvecchio crouton, dijon vinaigrette, soft poached egg, fines herbes
perpetual broth with chicken bones, coriander
cinsault, south africa ('25)
crémant de bordeaux ('22)
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
pickled beets and giardiniera, compressed fennel, house-made labna
6 oz. coulotte cut wagyu steak, potato pavé, wilted winter spinach, aged red wine vinaigrette, beef demi-glace