Seasonally driven

Our Menu.

Everything from the wood fire and the surrounding farms. Menu changes with the seasons.

Small Plates

To start

Wood-Fired Flatbread

Buffalo mozzarella, roasted garlic, charred heirloom tomato, and fresh basil. Blistered in the hearth to order.

$14

Ember-Roasted Bone Marrow

Split bones roasted directly in the fire, served with grilled sourdough, herb gremolata, and flaked sea salt.

$18

Shaved Brussels Sprout Salad

Toasted walnuts, dried Michigan cranberry, shaved aged Wisconsin sheep's milk cheese, and a tangy apple cider vinaigrette.

$13

Harvest Grain Bowl

Minnesota wild rice and farro with roasted Lake Michigan Coho salmon, soft-cooked egg, sweet corn, heirloom tomatoes, cucumber, and shaved purple cabbage. Lemon-herb vinaigrette.

$22

Burrata & Stone Fruit

Fresh burrata with grilled Michigan peach, wild arugula, aged balsamic reduction, and toasted hazelnuts.

$16

Smoked Chicken Wings

Cherry-smoked and finished over the open flame. Served with house-made hot honey and celery root slaw.

$15

Mains

From the fire

Oak-Smoked Brisket

Prime brisket smoked twelve hours over Illinois white oak, sliced to order with whipped bone marrow butter and pickled red onion.

$34

Wood-Fired Sirloin

10oz Illinois prime sirloin seared over live oak until a deep mahogany crust forms, rested and plated with roasted bone marrow compound butter, braised portobello mushrooms, and a finish of fresh rosemary.

$36

Brown Butter Pappardelle

House-made pappardelle ribbons tossed in a silky Wisconsin cream and brown butter sauce with sliced Illinois wild mushrooms, finished with fresh flat-leaf parsley.

$28

Pan-Seared Lake Whitefish

Lake Michigan whitefish seared in Wisconsin cultured butter, plated over roasted fennel in a white wine and lemon broth. Crispy capers, fresh dill.

$38

Half Roasted Chicken

Free-range chicken brined overnight, roasted in the wood oven over root vegetables with pan jus.

$32

Wild Mushroom Risotto v

Arborio with foraged Illinois mushrooms, aged Wisconsin cheese, white wine, and a finish of Illinois black truffle oil.

$26

Sides

To share

Wood-Roasted Fingerlings

With crème fraîche, fresh chives, and Maldon sea salt.

$9

Charred Broccolini

Garlic, chili flake, and toasted hazelnuts.

$10

Cast Iron Cornbread

Served warm with cultured butter and wildflower honey.

$8

Ember-Roasted Carrots

With harissa yogurt and toasted caraway seeds.

$10

Desserts

To finish

Dark Chocolate Budino

Silky bittersweet chocolate pudding with sea salt caramel and candied hazelnuts.

$11

Seasonal Fruit Cobbler

Made fresh daily with whatever's best from our local farms. Served with vanilla bean ice cream.

$10

Brown Butter Tart

Toasted hazelnut frangipane tart with whipped Wisconsin crème fraîche and poached Michigan Bosc pear.

$12

Ice Cream Trio

Three house-made scoops. Ask your server for tonight's flavors.

$9