Morel Restaurant

With burrata, cranberry agrodolce, lettuce, and fennel. Menu changed daily, please call restaurant for availability.

With pickled beech mushroom and trumpet mushroom. Menu changed daily, please call restaurant for availability.

Beet, radish, turnip, rutabega, kohlrabi, smoked carrot, buttermilk, and pine nut. Menu changed daily, please call restaurant for availability.

Little gen lettuce, aioli, Parmesan, anchovy, and bread crumbs. Menu changed daily, please call restaurant for availability.

Ricotta, teff crepe, rasel hanou, pea shoots, blueberry mostrado, yogurt, and candied hazelnut. Menu changed daily, please call restaurant for availability.

Braised pork belly, salsify, kale, wild rice, ramps, bacon crumb, and pork jus. Menu changed daily, please call restaurant for availability.

Chef's choice of four Wisconsin cheeses.

Chef's choice of four charcuterie items.

Braised pork belly, salsify, kale, wild rice, ramps, bacon crumb, and pork jus. Menu changed daily, please call restaurant for availability.

Lake trout, fingerling potato, chard, anchovy, black garlic, lemon, and fennel. Menu changed daily, please call restaurant for availability.

Paperdelle, chili, woodear mushrooms, and sarcecchio. Menu changed daily, please call restaurant for availability.

Smoked knackwurst, horto beans, kimchi, and kale. Menu changed daily, please call restaurant for availability.

With silk beans, lamb bacon, chard, and lamb jus. Menu changed daily, please call restaurant for availability.

With celery root, bacon, king trumpet, watercress, garlic, and beef jus. Menu changed daily, please call restaurant for availability.

With beech mushrooms, oyster mushrooms, acorn squash, Brussels sprouts, bread crumbs, and sarvecchio. Menu changed daily, please call restaurant for availability.

With parsnip, root vegetable hash, bacon, pheasant skin, and jus. Menu changed daily, please call restaurant for availability.

Cauliflower soup, maitake mushrooms, and black trumpet mushrooms.

Pancetta, apple, walnut, buttermilk blue cheese, and red wine vinaigrette.

Scarlet runner beans, kimchi, bacon bread crumb, and pork jus.

Smoked paprika aioli, shallot, caper, black salt, arugula, sarvecchio, and toast.

Mitake and chanterelle mushrooms, polenta, lemon, and chive.

House smoked ham, honey butter, honey, and a homemade biscuit.

Pea tendril, butterball potatoes, caper, pickled red onion, herb butter, and arugula bagna cauda.

Pappardelle, wood ear mushroom, chili, and sarvecchio.

Pork shoulder, 5-year cheddar knackwurst, bacon, sweet potato, celery root, parsnip, carrot, and mustard pork jus.

Merguez sausage, lamb bacon, brussels sprouts, potatoes, parsnips, and lamb jus.

Bacon, celery root, carrot, radish, turnip, horseradish, and beef jus.

Hubbard squash, maitake mushroom, egg, pea tendril, and mustard creme fraiche.

Pan-roasted duck breast, mizuna, apples, chanterelle mushroom, radish, broccoli, feta, hickory nut, and sherry duck jus.

Chocolate terrine, espresso anglaise, and pistachios.

Chocolate chip cookie and bourbon ice cream.