Dinner
Dinner
Dinner is served
Thursday thru Saturday from 5 to 9
Sunday from 5 to 8
Scroll down to view the menu
— dinner—
PLEASE NOTE, A 5% FAIR & LIVING WAGE FEE HAS BEEN ADDED TO ALL CHECKS. THIS SURCHARGE IS PROPERTY OF THE RESTAURANT AND IS NOT GRATUITY. THANK YOU FOR YOUR SUPPORT.
SHAREABLES, SALAD & SIDES
— BREAD BOARD {V} —
baker’s field bread, assorted butter & jam | 12
— SOUP DU JOUR —
cup | 7 or bowl | 9
— SOFT PRETZEL {V} —
large warm aki’s bread haus pretzel, house-made ale cheese sauce | 10
add extra pretzel +6
— CHEF’S SELECTED MEAT & CHEESE BOARD ✝—
please ask your server for details | 21
— GRILLED TOMATO & BURRATA {V} —
arugula, kalamata olives, balsamic, evoo, crostini | 16
— WONTON SCALLOP ✝ —
carrot & apple matchsticks slaw, sweet chili sauce | 14
— PAIN DE REUBEN ✝ —
roast beef, swiss, thousand island, sauerkraut, pickled onion | 17
— BEEF BREAD ✝ —
red wine braised short rib, butterkäse, caramelized onion cream cheese, bordelaise, micro greens, baker’s field bread | 17
— LAMB MEATBALLS ✝ {GF} —
tzatziki, arugula | 13
— MARGHERITA FLATBREAD {V} —
crushed tomato sauce, butterkäse, roma tomato, fresh basil | 18
— PEPPERONI FLATBREAD ✝ —
crushed tomato sauce, butterkäse | 19
—CUCUMBER SALAD {GF|V} —
roasted pepitas, fried mint, melon, lemon poppyseed vinaigrette
small | 11
large | 17
— COUCOUS SALAD {V} —
kalamata olives, cucumber, cherry tomato, feta, oregano infused evoo
small | 11
large | 17
SALAD ADD-ONS
add 4 oz. new york strip + 13
add sautéed shrimp + 11
add smoked salmon + 9
add grilled chicken + 7
add falafel +7
— HOUSE FRIES {V} —
roasted garlic aioli | 7
—SWEET POTATO FRIES {GF|V} —
roasted garlic aioli | 10
MAIN FARE
— ARGENTINIAN 7oz RIBEYE ✝ —
sauteed peppers & onions, roasted banana fingerlings, chimichurri | 46
add sautéed shrimp + 11
— MISO GLAZED SALMON ✝ —
fried wild rice, carrot, broccoli, bell pepper | 33
— LEMON MASCARPONE RAVIOLI {V} —
house-made ravioli, basil pesto, burrata, parmesan, crostini | 26
— CHICKEN POT PIE ✝ —
roasted chicken, creamy velouté, peas, root vegetables, butter pie crust | 27
— BAKED MACARONI & CHEESE {V} —
house-made cheese sauce, cavatappi, pretzel breadcrumbs | 24
add bacon +5 / add wild mushrooms +5 /
add grilled chicken +7 / add fried chicken +9
— SWEET & SPICY BURGER ✝ {GF BUN +3.5} —
local ground beef, jalapeno jam, cream cheese, shredded lettuce, pickled onion, brioche bun, served with fries & garlic aioli | 22
add fried egg, bacon +5 per
substitute field greens salad +4
substitute sweet potato fries +6
— HOT HONEY CHICKEN SANDWICH ✝ —
fried chicken thigh, sweet & spicy honey, dill aioli, house-made dill pickles, butter lettuce, brioche bun,
served with fries & garlic aioli | 19
substitute field greens salad +4
substitute sweet potato fries +6
— BBQ TURKEY ✝ {GF BUN +3.5} —
braised turkey, celery root remoulade, guajillo bbq, aioli, baker’s field hoagie roll, served with fries & garlic aioli | 21
— CRISPY WALLEYE SANDWICH ✝ —
dill remoulade, shredded butter lettuce, tomato, pickles, brioche bun, served with fries & garlic aioli | 23
WE MAKE EVERYTHING FROM SCRATCH AND IN HOUSE USING AS MANY
LOCAL INGREDIENTS AS POSSIBLE.
V = is or can be made vegetarian upon request
GF = is or can be made gluten-free upon request
✝ = items containing raw or undercooked ingredients may increase your risk of foodborne illness.
Our food is prepared in a common kitchen with risk of gluten exposure and nut cross-contamination. Individuals with gluten sensitivity and nut allergies should exercise discretion.