with cinnamon mascarpone

with warm lentil salad, 60 minute egg, pistachio, and roasted apple aioli

with spelt cracker, soft boiled egg, market pickles, and a small salad of autumn greens

with refried black beans, guajillo salsa, sunny side egg, and queso fresco

with pear butter, date chutney, toasted almond, and honey creme anglaise

of smoked trout, melted leeks, pumperknickle streusel, lemon hollandaise, and quark

with winter squash, rapini, roasted onion, capers, and feta

with cranberry orange compote, roast pumpkin, sweet peptia granola, and brown sugar syrup

with chilled crab and apple salad, celery root, hard boiled egg, black walnuts, and red cabbage slaw

with avocado, onion, pepper, potato, eggs, and cheddar; with sour cream and salsa verde

with ginger miso sauce, fruit, home fries, and toast

gimme lean (soy) from amy’s (chicken) housemade sausage patties (organic pork)

with arugula, dill, and cream cheese; with home fries and toast

with home fries and toast

with home fries and toast

with cream cheese

with cucumber, tomato, red onion, sprouts, and cream cheese

with seasonal fruit

with dried cherries, almonds, fresh fruit, and yogurt

with dried cherries and banana

with tomato, cucumber, sprouts, and red onion; with bagel and cream cheese

with capriole o’bannon and morbier, local honey, wheat cracker, and apple cider pate de fruit

of shaved turnip, apple, pomegranate, arugula, hazelnuts, 8 year wisconsin cheddar, and smoked buttermilk dressing,

with pickled watermelon rind, creamy collard greens, and butterball potatoes,

with braised pistachios and pear butter-persimmon tart

with cranberry butter, celery root, and marinated spaghetti squash

with flemish sour marmalade and pain de mie

with apple kimchi, dill, pancetta, black walnut, and gorgonzola dolce

with espelette, fall flowers, quail egg, and grilled bread

of fennel, belgian endive, pistachio, prairie fruit farm chevre, and fresh licorice root infused goat's milk yogurt

with duck breast, poblano oil, french curry, sage, oat streusel, and fried milk

with crushed gingersnaps and vanilla cream

with cocoa nib crust, milk chocolate mousse, and hot fudge

and concord grape sorbet-- with oatmeal bar and px sherry vinegar

with roasted pear, black figs, marcona almond streusel, and pear sorbet

with creme fraiche, cranberry, and pumpkin seed ‘granola’

braised in fragrant hay with mushroom caramel, aged mirin, thyme, and kalamata olive oil cake

braised on the bone with carrots, green cipollini, pearl onion, baby anchovy, and illinois white corn and parsnip polenta

with delicata squash and lobster mushrooms, chestnut risotto, ricotta salata, and beet-bitter orange mosiac

with braised kale, lima beans, and brown butter winter squash