Beginnings
Enough for two …

Cajun Crab Corn Cakes grilled and served with tomatillo salsa
Crab and Shrimp Stuffed Mushrooms served with garlic butter sauce
Baked Wisconsin Brie in Puff Pastry topped with reduced Chambord and berries
Skorthalia and Fried Zucchini whipped organic potatoes, fresh garlic (Opa!)
Praline Bacon with Bleu Cheese served with fresh fruit in season
Farmer’s Market Crudités and Smoked Bacon with Pureed Favas

Entrées

All entrees are served with house salad or soup, varying with the seasons. Check with your server for details.

Ginger Flank Steak
Served with locally grown haricots verts with applewood smoked bacon and chestnuts, garlic smashed potatoes, and sunset pepper confit

Pork Tenderloin Medallions with Fingerling Potatoes
With a bold chutney of locally grown apples and onions, a seasonal vegetable mélange, and wine-prosciutto gravy

Maire Clare’s Irish Stew  
An homage to Calvin’s grandmother who hailed from County Antrim sparkles with fresh locally grown herbs like thyme, chervil, sage and parsley, lamb from Trent’s and buttery rose gold potatoes from Badgers Organic Farm.

Blackened Florida Grouper, Sugar Snap Peas, Morels and Watercress
Citrus zest, sweet cream, watercress, fingerling potatoes, asparagus, and enough spice to hold your attention from beginning to end…

Seafood in Parchment with Rice and Sweet Young Vegetables
Makes the most of what is in season, from salmon and prawns to young parsnips, carrots, haricots verts, grape tomatoes, nestled in cushion of Chef Sarah’s specialty jasmine rice pilaf.

Desserts

You never know what fresh berry, flower or other whimsical bit of nature’s bounty will find its way into or on top of one of Chef Calvin’s confections. Violets in March, black raspberries in May, nasturtiums and chive blossoms in August…

Rose Petal Sorbet with Pink Wafers
Dulce La Leche Ice Cream and Black Thins
Chocolate Vanilla Bean Torte and Oranges
Bread Pudding with Whiskey Sauce
Light as a Feather Sponge Cake and Lemon Curd

Wines

In-house Sommelier Ben Petersen keeps our cellar stocked and updated with wonderful gifts from wineries near and far. You won’t find another wine list anywhere. This is a “live list” and is subject to change.

By the Glass

Lapis Lazuli Pinot Grigio, Napa, California
Charlemagne Sauvignon Blanc, Santa Clara, California
Mas Troi Cabernet, D’Oc, France
L.P. Stellar and Sons Port, Australia
 

Sparkling

Papier Extra Dry, France
Andante Brut, Veneto, Italy
O’Neill Sparkling Shiraz, Clare Valley, Australia
Mezzo Soprano Extra Dry Prosecco, Italy
 

Riesling

2005 Beck’s Mosel-Saar-Ruwer, Germany
1999 Max Klinghoffer, Mosel-Saar-Ruwer, Germany
2004 Dr. Keller, Mosel, Germany
 

Chardonnay

2002 Thomas Cellars, Central Coast, California
2007 Lapiz Lazuli, Napa, California
2005 Zapato y Calcetin, Maraposa Valley, Chile
 

Illinois River Valley Wines
We’re proud to bring you the best in local wines made along the Illinois River Valley.

2005 Illinois River Valley Red
Perfect as a dinner wine with the flavors of cherries and cedar
2008 Illinois River Valley Apple
Perfect with our pork tenderloin entree or brie appetizer
 

Merlot

2004 Cedar Waxwing Vineyard, Napa, California
2007 Rectory Winery, Napa, California
2005 Set Cantibles, Bordeaux, France