What we're cooking

From the pastry case

Baked here from 6 am. When they're gone, they're gone.

• Cardamom morning bun6

  Laminated dough, orange sugar, a crackly bottom.

  V

• Buttermilk biscuit5

  Cultured butter and this week's jam.

  V

• Sourdough toast7

  Two thick slices, whipped butter, apple butter from the Kettle Creek orchard.

  V

Plates

• Brown-butter pear pancakes✦(chef's pick)16

  Three buttermilk pancakes, roasted Bosc pears, toasted walnuts, maple from Wisconsin.

  VN

• Green shakshuka17

  Two eggs baked in chard, leeks and green chile, with feta, dill and grilled bread.

  V

• Smoked trout hash19

  Crisp potatoes, Lake Superior trout, soft eggs, horseradish crème fraîche.

  GF

• Lark Benedict18

  Country ham, poached eggs and brown-butter hollandaise on a split biscuit.

• Fried chicken and cornbread waffle21

  Buttermilk-brined thigh, hot honey, pickled shallots.

• Market grain bowl15

  Farro, roasted squash, kale, pickled onion, tahini, pumpkin seeds.

  VG

On the side

• Thick-cut bacon7

  GF

• Crisp hash brown, chive sour cream6

  VGF

• Orchard fruit, honey, mint6

  VGF

To drink

• Garden bloody Mary13

  Charred tomato, horseradish, celery salt, a pickled bean.

• Grapefruit spritz12

  Aperitivo, grapefruit, sparkling wine.

• Fresh orange juice6

• Drip coffee, bottomless4

To start

• Squash and cider soupCup7Bowl11

  Brown butter, sage, a toasted-seed crumble.

  VGF

• Little gem Caesar13

  Anchovy dressing, rye croutons, a snowdrift of aged cheddar.

• Burrata and roasted grapes15

  Concord grapes, balsamic, black pepper, warm focaccia.

  V

Sandwiches

On bread from the morning bake, with a pickle and a handful of salad or chips.

• Braised pork shoulder✦(chef's pick)17

  Salsa verde, charred onion, pickled fennel on a seeded roll.

• Mushroom melt16

  Roasted maitake, gruyère, caramelized onion on rye.

  V

• Chicken salad on focaccia16

  Tarragon, celery, toasted pecans, butter lettuce.

  N

• Walleye sandwich18

  Beer-battered walleye, tartar sauce, shredded cabbage, a squeeze of lemon.

Plates

• Market grain bowl15

  Farro, roasted squash, kale, pickled onion, tahini, pumpkin seeds. Add a soft egg or chicken thigh.

  VG

• Rigatoni, lunch size18

  Slow tomato sauce, 'nduja, breadcrumbs, basil.

• Bavette steak frites26

  Six ounces, herb butter, fries, watercress.

  GF

The quick lunch

• Cup of soup and half a sandwich17

  Any sandwich, any day.

Snacks

• East Coast oysters2

  Mignonette and lemon. Priced each.

  GF

• Deviled eggs7

  Smoked paprika, trout roe, chive.

  GF

• Fries with aioli6

  V

• Warm olives and almonds6

  Orange peel, rosemary, chile.

  VGGFN

• Bar burger✦(chef's pick)12

  One thin patty, American cheese, onions, pickles, a soft bun. Only at happy hour.

To drink

• House spritz9

• Little martini10

  Gin or vodka, three ounces, very cold.

• Draft lager6

• Wine of the week8

  Ask what's open. White, red or orange.

To start

• Warm sourdough6

  Cultured butter, flaky salt.

  V

• Whitefish crudo17

  Lake Superior whitefish, green apple, horseradish, dill oil.

  GF

• Chicories and pear15

  Radicchio, endive, blue cheese, candied walnuts, sherry vinaigrette.

  VGFN

• Roasted beets14

  Whipped goat cheese, pistachio dukkah, blood orange.

  VGFN

• Beef tartare19

  Grass-fed beef, smoked egg yolk, pickled mustard seed, potato chips.

  GF

Pasta

Rolled by hand every afternoon. Half portions on request.

• Squash agnolotti✦(chef's pick)24

  Brown butter, sage, toasted hazelnuts, aged gouda.

  VN

• Tagliatelle with rabbit ragù26

  White wine, rosemary, a lot of black pepper.

• Chile cacio e pepe22

  Bucatini, pecorino, Calabrian chile, lemon.

  V

Mains

• Half roast chicken✦(chef's pick)32

  Brined for a day, roasted over bread that soaks up everything. Salsa verde on the side.

• Pan-roasted walleye34

  Brown butter, capers, celery root purée, parsley.

  GF

• Heritage pork chop38

  Apple mostarda, braised greens, crispy shallots.

  GF

• Braised short rib42

  Red wine, horseradish gremolata, buttered egg noodles.

• Black lentils and roasted carrots26

  Harissa, charred scallion, coconut yogurt, herbs.

  VGGF

For the table

• Crushed potatoes, garlic, rosemary9

  VGGF

• Charred brussels sprouts, fish sauce caramel10

  GF

• Market greens, lemon, olive oil8

  VGGF

Sweet

• Apple galette✦(chef's pick)12

  Honeycrisp and Northern Spy apples, cider caramel, crème fraîche.

  V

• Chocolate pot de crème11

  Olive oil, flaky salt, a rye shortbread on the side.

  V

• Olive oil cake11

  Roasted Concord grapes, mascarpone.

  V

• Buttermilk panna cotta10

  Poached quince, pistachio.

  VGFN

• Two scoops of sorbet8

  Ask what's churned today.

  VGGF

Cheese

• Two Midwestern cheeses16

  With honeycomb, walnut bread and pickled pear.

  VN

After

• Espresso4

• Amaro, a short pour11

  Six on the shelf; Theo will tell you which.

• Late-harvest Riesling3 oz12

  Finger Lakes, 2021.

Sparkling

• Crémant de Loire, brutGlass13Bottle52

  Chenin Blanc · Loire, France · NV

• Pétillant naturel roséGlass14Bottle56

  Cabernet Franc · Michigan · 2024

White

• Grüner VeltlinerGlass12Bottle46

  Kamptal, Austria · 2024

• Dry RieslingGlass13Bottle50

  Finger Lakes, New York · 2023

• Mâcon-VillagesGlass14Bottle54

  Chardonnay · Burgundy, France · 2023

Orange and rosé

• Skin-contact Pinot GrisGlass14Bottle54

  Willamette Valley, Oregon · 2023

• Rosé of GrenacheGlass12Bottle46

  Côtes du Rhône, France · 2024

Red

• Beaujolais-VillagesGlass13Bottle50

  Gamay · France · 2024

• ChinonGlass14Bottle54

  Cabernet Franc · Loire, France · 2022

• Barbera d'AstiGlass13Bottle50

  Piedmont, Italy · 2022

• Northern Rhône SyrahBottle78

  Saint-Joseph, France · 2021

From the bar

• Autumn negroni14

  Gin, bitter aperitivo, apple-infused vermouth.

• Maple old fashioned15

  Rye, Wisconsin maple, black walnut bitters.

  N

• Shrub spritz, no alcohol8

  Pear and ginger shrub, soda, thyme.

• Dry cider9

  Door County, Wisconsin