DINNER MENU

starters

LITTLENECK CLAM CHOWDER  9
fresh clams, chunky vegetables, potato, tarragon, tomato broth

BOWL OF MIXED OLIVES 7
citrus, fennel, parsley, tarragon

ARTICHOKE & EDAM FRITTERS 8
roasted garlic aioli

ALMOND STUFFED DATES 9
wrapped in bacon, baked with brown sugar

BRAISED RABBIT RISOTTO  10
green apple, roasted fennel, parmesan

SAUTEED LITTLENECK CLAMS  10
tomato broth, golden raisins, fava beans, fennel seed, parsley

SEARED SCALLOP IN MUSTARD SOUP 11
caviar, caraway, tarragon oil

SAUTEED GARLIC & ESCARGOT 11
roasted tomato, mandarin orange, fresh herbs, croutons

FRIED HALOUMI CHEESE 11
rose jam, baby greens, rye crisps

A GOUDA TASTING 13
5-year aged, roomkaas, leiden, accompaniments

COOPER’S CHICKEN LIVER PATE 15
house made pickled vegetables, rye crisps, mustard

greens

SIMPLE MIXED GREEN SALAD 8
figs, sunflower seeds, croutons, sherry herb vinaigrette

HB CAESAR8
marinated anchovy, garlic croutons

BIBB LETTUCE WITH ROASTED PEARS 10
house made pancetta, crumbled amish bleu, brazil nuts, honey vinaigrette

mains

CORNMEAL CRUSTED OYSTER SANDWICH 15
toasted baguette, slaw, jalapeno mayo, side of truffle fries

ROASTED VEGETABLE COUS COUS   16
ras-el-hanout, tomato broth, fresh herbs

HERB ROASTED AMISH CHICKEN BREAST 19
pearl barley porridge, dressed greens, lemon butter

CORIANDER RUBBED SALMON on frisee20
candied pecans, pickled beets, feta, mandarin, truffle sesame vinaigrette

PAN ROASTED MAHI MAHI 22
littleneck clams, olives, ceci-tomato ragout, rouille

WISCONSIN RAINBOW TROUT20       
stuffed with sweet onions, fingerling potatoes, dill, braised greens

SAUTEED CALAMARI with Italian
sausage         20       
lentils, white beans, roasted garlic, tomato, harissa, parsley, grilled bread

“AMSTERDAM STYLE” MUSSELS18
beer broth, anise, dried basil, garlic, truffle fries

TWO QUAIL À LA FLAMANDE   24       
braised cabbage, turnips, carrots, apples, duck sausage

SPICED LAMB PIE in phyllo  22
ricotta cheese, eggplant, peas, sliced potatoes

BROWN SUGAR CURED PORK BELLY20
creamy grits, braised collards, dried cherry jam

12 HOUR BRAISED BEEF BRISKET 21
parsnip potato mash, creamy slaw, jalapeno drizzle

desserts

Desserts change daily. Some of our customer favorites include:

TRADITIONAL FLAN
topped with a cumquat jam and a side of fennel brittle

LEMON & BROWN SUGAR BREAD PUDDING

CHOCOLATE CHOCOLATE CHIP BUNDT CAKE