old world flavors, modern interpretation

Dinner Menu



Charcuterie – foie gras torchon, current dairy and
proteins, accompaniments 14*

Wagyu Beef Tartare – quail egg, spicy aioli, micro herbs 15

Crispy egg – asparagus, pecorino, walnut vinaigrette 12

Octopus – braised 5 hrs, micros, brassino 15

Briques – pork belly, watermelon, cider, pecans 14*

Caesar – baby gem, smelt, parmesan 12

Spitiki – a modern interpretation on the classic greek salad –  feta, onion, tomato, olive, cucumber, preserved lemon 12*

Soup – roasted chicken, vegetables 8

Entrée piato

Salmon (local & sustainable from Wisconsin) – zucchini, dill, wonton, cherry reduction 24

Meatball – veal, beef, pork, hand made pasta, braised
vegetables, red sauce 22*

Scallops – Ravioli, lemon beurre blanc, peas 27*

Slow braised shortrib – sweetbreads, red wine, haricot vert 25

Beef Tenderloin – fall vegetables, cognac sauce 26

Royale – house ground burger, gruyere, savory tomato relish, pomme frites 16

Pulled pork – smashed potatoes, roasted tomatoes, crispy onion 19

Lamb Tenderloin – goat cheese fritter, fig, brandy, spring onion, wild mushrooms 26*

Pomme Frites – parmesan and smoked salt *8

Bread Service *5

*Can be prepared vegetarian


-We provide local and sustainable when available-


Sunday Brunch Additions Coming Soon (10-2)

Lobster Poche- bouquet, lemon ber blanc, microgreens 23

Deconstructed Omelet- roasted tomato, petite greens, pork dust 20

Deep custard quiche – lorraine, asparagus salad 21

Brioche- french toast, fresh cream, fruit jam 20

Microgreen Salad- blackberry vinaigrette 20

Royale- house ground burger, gruyere, savory tomato relish, potato bun, pomme frites 19

Veal Cheek Hidaway- hashbrown nest, braised veal cheek and tarragon beurre blanc 24

All brunch items come with a complimentary mimosa or coffee