The Chef and I Menu

Our signature salad creation of peppery arugula tossed with granny smith apple matchsticks, feta cheese, candied pecans, roasted red bell peppers and a local honey chile vinaigrette

Pan roasted butternut squash layered over thick cut beefsteak tomatoes, fresh whole milk mozzarella cheese and our house pistachio pesto. Finished with virgin olive oil and a balsamic vinegar glaze

Pan roasted cauliflower seasoned with fresh herbs and sea salt served on grilled focaccia crostini with whipped goat cheese, pistachio pesto, candied nuts and local honey

Prime aged lean beef diced and tossed with fresh shallots, red wine, herbs and a creamy dressing. Topped with egg yolk and served with grilled breads

Wild salmon belly marinated in olive oil, brown sugar and soy sauce. Pan roasted and served over a creamy horseradish and Yukon gold potato puree. Topped with house pickled vegetables and unagi glaze

Thinly shredded brussels sautéed crispy with caramelized onions and our house cured bacon lardons. Finished with lemon, parmesan, apple cider glaze and whipped goat cheese

Two artisan cheeses folded with roasted red bell peppers and a spiced aioli spread on grilled focaccia crostini and topped with house smoked bacon lardons

A traditional style plate combinin upg our house made bacon, herb focaccia toast, beefsteak tomato and our cheesy potato hash poutine. Topped with two eggs either sunny side or scrambled

Farm raised duck breast with a crispy rendered skin, basted in duckfat and cooked medium rare. Served sliced over duckfat infused waffles with a macerated blackberry maple syrup and sage butter

Our house brined and smoked salmon atop grilled garlic focaccia bread with whipped creamy goat cheese. Finished with traditional hollandaise sauce, caper berries and a sunny side egg

Thickcut house smoked bacon, sliced beefsteak tomato, and caramelized sweet onions atop buttered foccia. Finished with a white wine beurre blanc and sunny side egg

Seasoned Maple Leaf Farms' house ground duck breast folded with shallots, pan roasted medium and served over focaccia with a spread of red wine cranberries. Topped with imported Brie cheese, bourbon glaze and a sunny side egg

Free-range Woodsmoke Farms' pork sausage, pan roasted and served over grilled garlic focaccia with our house made pimento cheese and a white wine beurre blanc. Finished with a sunny side egg

Local ground chuck and elk tenderloin pattied and cooked medium. Topped with Wisconsin smoked gouda cheese, chipotle aioli and a balsamic onion jam on grilled focaccia. Served alongside our warm fingerling potato salad with eggs, bacon and an appl...

Make your own mimosas with Bisol Jeio Prosecco and cranberry, pineapple and orange juices

Tito’s Handmade Vodka and Zing Zang Bloody Mary Mix

Tito’s Handmade Vodka, Citrus, St. Germain, Black Walnut

Old Hickory Bourbon, Amarena Cherries, Absinthe, Bitters

Milagro Reposado, Lime, Agave, Habanero

Our signature salad creation of peppery arugula tossed with granny smith apple matchsticks, feta cheese, candied pecans, roasted red bell peppers and a local honey chile vinaigrette

Pan roasted butternut squash layered over thick cut beefsteak tomatoes, fresh whole milk mozzarella cheese and our house pistachio pesto. Finished with virgin olive oil and a balsamic vinegar glaze

Pan roasted cauliflower seasoned with fresh herbs and sea salt served on grilled focaccia crostini with whipped goat cheese, pistachio pesto, candied nuts and local honey

Prime aged lean beef diced and tossed with fresh shallots, red wine, herbs and a creamy dressing. Topped with egg yolk and served with grilled breads

Wild salmon belly marinated in olive oil, brown sugar and soy sauce. Pan roasted and served over a creamy horseradish and Yukon gold potato puree. Topped with house pickled vegetables and unagi glaze

Thinly shredded brussels sautéed crispy with caramelized onions and our house cured bacon lardons. Finished with lemon, parmesan, apple cider glaze and whipped goat cheese

Farm raised duck breast rendered medium rare with a crispy skin, sliced and served with wild mushroom cheesy potato hash, with a sherry butter spinach and sweet onion wine sauce

The Chef and I sources only the highest quality fish from Hawaii, The Pacific Northwest, Northern Antarctica and the Coastal eastern United States. Ask about today’s fresh fish creation.

New Zealand farm raised elk tenderloin, seasoned simply with cracked pepper and sea salt, pan roasted and cooked medium rare, sliced and served with a wild mushroom cheesy hash and a blueberry rosemary demi

Enjoy four unique vegan creations: A Thai style red lentil cake with zucchini and coconut lemongrass sauce. Local mushrooms with lemon marinated blueberries and a cannellini bean puree. An apple cider dressed avocado with grilled focaccia and Peru...

Old Hickory Bourbon, Amarena Cherries, Absinthe, Bitters

Milagro Reposado, Lime, Agave, Habanero

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Dark amber cocoa powder blended with vanilla infused syrup

Roasted almond and butter cake with whipped cream, fresh basil, and candied orange peel

A light and sweet corn custard, torched, and topped with blackberry compote