Printed Tuesday, 24 July
The menu
Published in full, on a page, in text you can read on a phone. No PDF, no photographs of the food, no “ask your server.” It changes every Tuesday and this page changes with it.
To start
Meant to shareBaked here every afternoon. The butter is churned in Dodgeville and salted with the flake we can never keep in stock.
Buckwheat honey, black pepper, thyme, grilled sourdough.
Buttermilk, dill, toasted rye, radish — from Vitruvian Farms, six miles south.
Lake Superior trout, crème fraîche, pickled shallot, crackers.
Hook's blue from Mineral Point, candied walnut, sherry vinegar.
Orange peel, fennel seed, a lot of chilli.
Mains
Six, and that's on purposeDelicata squash, charred scallion, a dark cherry reduction. Cooked pink; we'll take it further if you'd rather.
Great Lakes whitefish, capers, parsley, potatoes cooked in the pan juices.
Four hours in red wine and stock, over soft polenta, with a bitter-green salad to cut it.
Brown-butter squash, sage, hazelnut, aged sheep's cheese.
For two if you're not very hungry. Bread salad underneath, which is the best part.
Rosemary, preserved lemon, a great deal of olive oil, grilled bread.
Sides
All 11Chilli, garlic, lemon.
Dill, a lot of butter.
Sharp dressing, on purpose.
Sweets
Made hereCrème fraîche, macerated plums.
Sea salt, shortbread.
Whatever fruit is best this week.
Whatever Fromagination has that we like this week, with honeycomb and crackers.
To drink
A short list, kept honest
Fourteen wines open at any time, mostly from small growers, and a bar that will make you a proper drink without a twelve-ingredient story. Every bottle on the list is also available by the glass on a Tuesday, because Tuesday is when we open the interesting ones.
Wine
Glass / bottleTwo: a crémant and something odd from the Jura.
Five open. Always a riesling, because we are in Wisconsin and it goes with everything we cook.
Two, and they change constantly.
Five open, at least two of them light enough to drink with fish.
About sixty bottles. Ask Marta — she will find you something better than what you were going to order, for less.
Bar
Until 11:00Stirred, cold, lemon. Ask for it dirty and nobody will judge you out loud.
Brandy, muddled, with a cherry. We are in Wisconsin; this is the correct one.
Batched, barrel-rested, poured cold.
Four taps, all within the state, one of them always a lager.
Three of them, built with the same care as the cocktails. Not just soda with a garnish.
Sunday supper
One menu, family-styleFour courses, brought out on platters, eaten the way you eat at home. Everyone in the dining room gets the same thing, which is the point.
Bread and butter · chicory salad with walnut and blue cheese · slow-roast pork shoulder, white beans, salsa verde · olive-oil cake.
A full parallel menu, not the pork course removed. Tell us when you book.
Smaller portions of the same food. There is no separate children's menu and there never has been.
Optional, and genuinely optional — nobody will ask twice.
Sundays, plainly
- Two seatings: 4:00 and 6:30
- Reservations only — the bar is closed on Sunday
- Tables of two to eight; ten and over is a private booking
- The menu is posted here every Friday morning
Allergies
Tell us when you book and remind us when you sit down. The kitchen is small and open, so we will be honest about what we can genuinely keep separate and what we cannot — we would rather turn a dish down than take a risk with it.
Service charge
20% is added to every bill in place of tipping. It goes to the whole team, kitchen included, and there is no line to add more. Ask and it will be removed, no questions.