The Wise

Dumplings stuffed with pork, peas, carrots, and ginger.

Fresh, local, beer-battered cheese curds, served with ranch or agave mustard dip.

Served with choice of Barbeque, Thai chili, or Buffalo sauce.

Garlic-infused olive oil, fresh mozzarella cheese, herb mushrooms, and caramelized onions with fresh arugula.

Chef ’s selection of two local meats and three local cheeses, pickled vegetables, membrillo, and toasted crostini.

Kale, brussels sprouts, red cabbage, carrots, bacon, cherry tomatoes, scallions, corn, and housemade lemon parmesan vinaigrette

Romaine lettuce, Parmesan cheese, croutons, white anchovies, and Caesar dressing.

Mixed spring greens, tomatoes, red onions, bacon, gorgonzola cheese, hard cooked egg, and avocado, tossed with peppercorn ranch dressing.

Housemade corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing on marble rye.

Brisket and chuck beef patty, bacon, goat Cheddar, caramelized shallots, arugula, tomato, and pesto aioli on a brioche bun.

Brisket and chuck beef patty topped with onion rings, fresh cheese curds, and beer mustard on a pretzel bun.

Shredded marinated chicken, pepper jack cheese, lettuce, tomato, and spicy aioli wrapped in a flour tortilla.

Toasted bread, Sriracha aioli, chicken breast, bacon, lettuce, and tomato.

Spinach, mushrooms, onions, peppers, tomato, avocado, and herbed vinaigrette, wrapped in a flour tortilla.

Pasta purses filled with cheese and truffles tossed in a tomato, basil, and garlic sauce.

Pan-seared salmon on pearled cous cous, spinach, and mushrooms, served with seasonal vegetables.

Pan-seared chicken breast topped with bacon and thyme corn cream sauce, served with multigrain pilaf and seasonal vegetables.

Two bone chop with beer mustard coulis, served with Yukon potatoes, and seasonal vegetables.

Six ounce beef tenderloin with a red wine reduction, roasted potato medley, and seasonal vegetables.