Dinner


Served Monday-Thursday, 5:00PM-9:00PM, and Friday-Saturday, 5:00PM-10:00PM.

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Sweet Potato Bisque
coconut milk, turmeric, nigella granola
Al’s Chili
homemade goldfish cracker, scallion, aged cheddar
Green Salad
bling mix, poached apples, candied almonds, goat cheese
Pumpkin and Wheatberries
hazelnuts, arugula, beets, grapes, ricotta salata
Butternut Squeash Gnudi
pumpkin seed oil, whipped goat cheese, frisee, pepitas
Venison Sausage
spaetzle, pickled red cabbage, house mustard
Crispy Pork Belly
frilly greens, warm potato salad, Kentuckyaki
Coppin’s Burger
Black Hawk Farms custom blend, aged cheddar,
bacon marmalade
Vegetable Pot Pie
puff pastry, fall vegetables, green salad
Add chicken
Roasted Chicken
sage dumpling, parsnips, candied pearl onion,
cranberry gastrique
Shrimp and Grits
Shagbark grits, house chorizo, caramelized onions, poached egg
Farro Crusted Walleye
fall squash, braised lentils, brown butter
Smoked Pork Chop
caramelized yams, collards, coffee chili rub
Hanger Steak
cippolini onion, scalloped potato, carrots, bone marrow butter
Bone in Short Ribs
smoked ribs, sea island peas, daily vegetable, bread pudding

Snacks

Sweet Corn Fritters
buttermilk remoulade, togarashi
Pimentadew Cheese
blistered pimento, aged cheddar, Sixteen Bricks bread
Country Ham & Biscuit
pepper jelly, rocket, aioli
Cheese Curds
nduja broth, tempura, pickled onion
Grand Mother Board
three cheese, three meat, pickles, jam
Deviled Eggs
candied bacon, chive, paprika
Steamed Mussels
madras curry, white wine, mustard seed, sourdough

Sides

House Fries
ramp salt
“Tots”
chili, garlic, Dukes dip
Onion and Gruyere Bread Pudding
alpine cheese, caramelized onions
Glazed Root Veggies
cultured butter, tarragon
Charred Cauliflower
nuoc mam

Consuming raw or undercooked meat, seafood, poultry or eggs may increase your risk for foodborne illness.

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