Dinner Menu

to start or to share

Chef's Daily House Made Soup 5.5

Hearts of Romaine — creamy caesar, parmesan & croutons8
bin 4

Smoked Trout Salad — growing power farms red mustard leaves, pine nuts,
creme fraiche-chive vinaigrette11
bin 3 or 8

Crispy Tempura Green Beans — citrus aioli 9
bin 2 or 6

Provencal Cured Olives 5
bin 8 or 33

Hiramasa Crudo — lemon peel puree, summer radish, wild watercress 15
bin 1 or 15

Baby Arugula Salad — artichoke, fennel, mint, shaved parmesan 10

bin 5 or 11

Heirloom Tomato & Watermelon Salad — cilantro creme fraiche & cucumber, served with crostini 10
bin 4 or bin 16

Bruschetti Trio — ask your server for today’s selection of spreads 9
bin 5 or 19

bin wine cafe Salumi Platter
1. choose 3 salumi: prosciutto, coppa, toscana salumi, speck ham.
2. pick any 3 cheeses.
all served with our signature olives, cornichon & crostini 24
bin 15 or 24

salumi can be enjoyed individually 5 each

wood oven pizzas

Red — roasted tomatoes, basil and mozzarella 12
bin 10 or 30

White — wild mushrooms, garlic, thyme, fontina & mozzarella cheese 12
bin 19 or 29

The Sopressata Pizza — giardiniera, red sauce, mozzarella 12
bin 16 or 31

The Daily Pizza — a fresh handmade selection 12.5
ask your server for a wine pairing

entrees

Gunthorp Farm Chicken Breast — cippolini agro dolce, roasted fingerling potatoes, anchovy vinaigrette 18

bin 14 or bin 18

1/2 lb. "Top Ten" Burger — with fries and giardinera 11

bin 23 or 36

add any of the following - 1.50 each

cheese: bandaged cheddar, pleasant ridge, prairie breeze, great hill blue,
caramelized onions, fried egg, bacon, sauteed mushrooms, bbq sauce,
pico de gallo, horseradish butter

Seared Flat Iron Steak — fried green tomatoes, corn on the cob, crispy prosciutto-herb butter 22

bin 34 or 36

Hand Cut Tagliatelle Pasta — heirloom tomato salsa crudo, torn basil leaves, shaved parmesan 16
bin 8 or 22

Sauteed Atlantic Skate — summer ratatouille, tempura squash blossom 18
bin 4 or 12

Butter Poached Alaskan Halibut — bacon “dust,” potato gnocchi, manhattan clam chowder 24
bin 7 or 13

Oven Roasted Lamb — chick peas, roasted red peppers, crispy panisse, growing power farms red mizuna 20
bin 24 or 27

sides $5

House Made Fries
Haricot Verts
Crispy Panisse

cheese flights
Chef caputo has hand selected cheeses for the following flights. Look no further than this assortment to enhance your ultimate cheese experience.

bin wine cafe Cheese Flight — 6 cheeses you can't live without...really! 18

My Goat is Better Than Your Goat — chef’s chevre, bijou, sofia, humbolt fog 13.5

Pac 10 vs. Big 10 — san andreas, bandage wrapped cheddar, pleasant ridge, nettle gouda 13.5

French Style Made in the USA — nancy’s camembert, triple cream brie, bijou, grand cru surchoix 14.5

cheese list

sheep milk

Driftless, Hidden Springs Creamery, Westby, WI, pasteurized sheep - A creamy & light texture with hints of lemon and grass makes this cheese deliciously simple. 3
bin 3/14

Dante, Wisconsin Sheep Dairy Co-op, River Falls, WI, pasteurized sheep - Less salty and more sweet than its italian grandpa pecorino, it boasts a flavor profile of browned butter and toasted nuts. 4
bin 8/24

goat milk

Evalon, Saxon Homestead Creamery, Cleveland, WI, raw goat - This silky goat’s milk cheese has subltle floral flavors with a dash of bright acid on the finish. 3
bin 6/17

Hoja Santa, Mozzarella Co., Dallas, TX, pasteurized goat - Light and lemony like a cheese mousse, herbaceous with hints of juniper berries. 3
bin 9/14

Piper’s Pyramid, Capriole, Greensville, IN, pasteurized goat - A bin best best from one of our favorite local producers, it’s refreshingly silky and sweet with a musty punch. 2
bin 4/8

Billy Blue, Carr Valley Cheese Co., La Valle, WI, pasteurized goat - A great beginner’s blue! a commingling of chevre & classic blue, this one has a delicious tang & saltiness. 3
bin 36

cow milk

Cabot Clothbound Cheddar, Jasper Hill Farm, Greensboro, VT, pasteurized cow - This silky goat’s milk cheese has subltle floral flavors with a dash of bright acid on the finish. 3
bin 33/35

Pleasant Ridge Reserve, Uplands Farm, Dodgeville, WI, raw cow - Crafted in the true alpine tradition, expect layers of flavors including grass, brown butter, toasted nuts and spring onions. 4
bin 7/20

10 Year Cheddar, Hook’s Cheese Co., Mineral Point, WI, pasteurized cow - The ultimate aged cheddar with a moist yet crunchy texture of salty, creamy, sharp and meaty flavors all in one brash package. 4
bin 11/34

Blue Paradise, Hook’s Cheese Co., Mineral Point, WI, pasteurized cow - A double cream blue that’s smooth and packs a salty punch with fresh fruit notes and a funky must. 2
bin 27

pick any 3, 5 or 7 to enjoy a flight with apples, mixed nuts and cabernet jelly 11, 16, 21