Shareable plate: sea2table wild caught large gulf shrimp, fingerling potatoes, purple cauliflower, baby mizuna, tomato confit sauce.
Pie: purple cauliflower, roasted poblano and sweet Carmen peppers, garlic, prosciutto, baby greens, smoky tomato butter sauce.
Dessert: tarte tatin: caramelized apples, fresh thyme, and bourbon cream.
Sunday market special pie: Burrata, carnitas, kale, purple and white cauliflower, shiitake mushrooms, romanesco, and fresh fennel tomato sauce.
Beautiful crisp fall morning, and a root of color at the Dane county farmers market!
Tonight’s special pie! Warm, comforting and wholesome, from our ovens to your belly.
House made Berkshire porchetta, organic JenEhr sweet red Carmen peppers, poblano peppers, garlic, ricotta, slow roasted tomato fresh fennel sauce. Finished with Vitruvian Farms baby watercress.
Special salad: French orange melon, cucumber, heirloom tomato, queso fresco, red onion, pepitas, fig balsamic reduction.
Dessert: chocolate stout cupcake, with chocolate ganache icing.
Boy do we have a special for you tonight!
Pie: fresh Sea to Table sea scallops, roasted heirloom tomatoes, red onion, fennel and Confit tomato butter sauce, calabrese chilies, ricotta and basil.
Holy cow this is delicious.
Salad: local mixed greens, heirloom tomatoes, ricotta, roasted almonds, and fig balsamic reduction
Dessert: bourbon vanilla pans cotta, chocolate sauce infused with cinnamon and almond, caramelized almond.
Friday night specials, made with care, for you!
Small plate: (which is actually quite large) Porchetta two ways: Berkshire pork belly stuffed with savory herbs, fennel pollen and fraboni’s Italian sausage, and Mexican style with jalapeño, poblano and chorizo. Served over roasted summer vegetables with a tomato confit and butter sauce.
Pie: Berkshire pork carnitas, roasted poblano peppers, red Italian frying peppers, zucchini, red onion, jalapeño, French orange melon and sorrel sauce, finished with fresh Vitruvian Farms watercress.
Dessert: Nichole has created an almond cake w/ honey mascarpone, roasted apricots and fresh raspberries.
See you soon!
Happy Friday! We’ve been slaving away in a 105 degree kitchen all day to bring you these delicious specials:
Salad: Vitruvian Farms mixed greens, ricotta, sliced almonds, French orange melon, door county apricots, heirloom tomato, with an herb de Provence vinaigrette.
Entree or shareable plate: fresh Sea to Table seared sea scallops, with local roasted summer vegetables, with a savory roasted tomato and smoked paprika beurre blanc.
Pie: adobo Berkshire pork carnitas and chorizo, red onion, heirloom tomato, roasted pineapple, farmer johns Colby caliente, finished with sour cream and fresh like, baby watercress, and radishes.
Dessert: door county cherry and ricotta strudel.
Have a great evening!
Happy Market Saturday! Specials tonight:
Salad: heirloom tomato, with house made fresh mozzarella, basil, fig and balsamic dressing, nasturtium
Tacos Campechano- Berkshire pork chorizo, Lundeen farm carnitas, poblano and mixed pepper, tomatillo salsa, cilantro, onion, Easter egg radish, organic French orange melon salsa. Served with sebollitas.
Pie: Berkshire chorizo, local sweet corn, jalapeños, roasted poblano and mixed bell pepper, red onion, harissa aioli.
Dessert: door county cherry, apricot and plum tarts served with vanilla gelato made with sassy cow cream.
Have a beautiful evening!
It’s Friday, and we’re bring back an old favorite for corn fest, and doing a little preview of Johnson St.
Tacos: You’re choice of Nami Moon Farms pulled chicken, or campechano style with Lundeen farm Berkshire carnitas, chorizo, both with onion, cilantro, pineapple, and house made salsa verde. Served with sebollitas and vitruvian radishes.
Pie: el conquistador! Roasted sweet corn with chorizo, jalapeño, roasted poblanos, onion and harissa sauce. It’s one of our seasonal favorites!
Dessert: lemon pana cotta with fresh raspberries.
Have a great evening!