The kitchen here produces superb modern, sustainable sourced American food, and there's a first-rate list of international and domestic wines. Several vegetarian options are available, as are several first-rate seafood dishes (i.e., marinated diver sea scallops with grapefruit-apple-radicchio salad, tarragon, and a verjus vinaigrette). Note the stellar artisan cheese list, features several cheeses from Minnesota and Wisconsin (the Northern Lights blue is particularly good, as is the aromatic Crave Brothers "Les Freres" from Waterloo, Wisconsin). Desserts are another strong point, including a knock-out organic carrot cake topped with mousse-style icing made with chevre and cream cheese.


