The Harvey House

Pickled shallots and port wine jelly.

Frisbee lettuce and parsley vinaigrette.

Feuillet de brick and caper aioli.

Whole grain mustard jus.

Pickled celery hearts and horseradish.

Wellfleet's and Malabar spinach béchamel.

Wisconsin cheddar.

Roth alpine gruyere custard.

Grm lettuce and green goddess dressing.

Walnuts, bitter lettuces, apples, and goat cheese.

Iceberg Nueske's bacon and bleu cheese dressing.

Door County cherries, caracara, roasted fennel, and cognac jus.

Marinated beets, cucumber, dill, and bearer rouge.

Canoe-harvested wild rice, broccoli, prosciutto, charred lemon jus

Pumpernickel, savoy cabbage, spätzle, and horseradish sabayon.

Honey poached cranberries, toasted pumpkin seeds, and caramelized brussels sprouts.

Braised kale, carrots, pommel pure, and bordelaise.