SMALL PLATES

Marinated Olives- citrus, garlic, herbs 4
Spinach Risotto Fritters- truffled fonduta 8
Cured Meats- olives, grainy mustard, cornichonc, Pugliese toast 12
Heirloom Tomato- “blis” sherry vinegar, zucchini, goat cheese 8
Ratatouille- toasted country bread, basil pesto, roasted garlic 8
Melon Salad- duck prosciutto, thyme, lemon-honey vinaigrette 9
Wisconsin ‘Rarebit’- Widmer’s cheddar, toasted brioche, maple glazed pork belly 8
Lamb Tenderloin- polenta cake, roasted tomato sauce, capers, red onion 12
Sea Scallop- melon salad, summer truffle vinaigrette, shaved Sarvecchio parmesan 12
Yellowfin Tuna Tartare- cucumber-seaweed salad, crispy wonton 11
Crispy Shrimp- agro dolce sauce, carrot cabbage slaw 9
Foie Gras- peach compote, French toast, bacon crisp, quail egg, Blis maple syrup 17
Heirloom Tomato Soup- cheddar beignat, basil pesto 8
Braised Pork Belly- celery root, toasted pine nuts, maple glaze 9
Ricotta Ravioletti- sauteed asparagus, beech mushrooms, parmigiano 9/27
Seafood Ravioli- white wine sauce, cherry tomato, oregano 10/24
Risotto- Laughing Bird shrimp, sweet corn, cilantro 12/25
Veal Ravioli- spinach, toasted pine nuts, beurre fondue 11/25
Tagliatelle- Maine lobster, asparagus, chives, lobster cream 13/29

WISCONSIN ARTISAN CHEESE SELECTION
Pleasant Ridge Reserve- Uplands Cheese
Les Freres- Crave Brothers
Six Year Old Cheddar- Widmers Cheese Cellars
Marieke Aged Gouda- Holland’s Family
Dunbarton Blue- Roelli Cheese
Menage- Carr Valley
Pasterelle- Sartori
Virgin Pine Native Sheep- Carr Valley
Bandaged Cheddar- Bleu Mont Dairy
Le Cabrie- Montchevere Betin

Each Cheese 5, Five Cheese Tasting 21, Ten Cheese Tasting 40