Served with truffled wild mushrooms, and creme fraiche.

Served with poached eggs, fine herbs, and bearnaise.

Served with tomato, spinach, and chévre.

Served with toasted sunflower seeds, fresh radish, and micro greens.

Served with beeler's ham, wild mushrooms, and gruyere.

Served with poached eggs, asparagus, English muffin, and hollandaise.

Served with beeler's farm sausage, and fried eggs.

Served with rosemary potatoes.

Served with poached eggs, grilled asparagus, old bay hollandaise, and chives.

Served with poached eggs, English muffin, onion, capers, and hollandaise.

Served with rosemary potatoes, asparagus, and bearnaise.

Beeler's sausage or bacon, gruyere, and fried egg on toasted English muffin. Served with simple green salad.

Beeler's ham, swiss cheese on fresh honey brioche. Served with simple green salad.

Fontina, gruyere, cheddar, and tomato on fresh honey brioche. Served with simple green salad.

Served with caramel and fresh bananas.

Served with caramel and fresh bananas.

With manchego cheese, olio verde, chive, and cracked black pepper.

With field greens, panko fried goat cheese, and lemon-shallot vinaigrette.

With tiger shrimp, garlic baked croutons, and Parmesan cheese.

With cucumber, feta, onion, olives, red wine reduction, and tomato-tarragon vinaigrette.

With focaccia croutons and chives.

With tagliatelle, pork, veal, pancetta, tomato, and grana padano.

With spaghetti alla chitarra, tiger shrimp, lemon, roasted tomato, garlic, chili flake, and fresh basil.

Served with fresh mozzarella, basil, balsamic reduction, and sea salt.

Matchstick appleand manchego cheese with olio verde, chive, and cracked black pepper.

Classic Caesar with tiger shrimp, garlic baked croutons, and Parmesan cheese

Fried lemon-honey goat cheese, roasted beets with field greens, and lemon shallot vinaigrette.

Braised beeler's farm pork shank with jersey sweet potato puree, and port demi-glace.

Herb and panko encrusted seared scallops with sauteed shrimp, pancetta, baby Peruvian purple potatoes, and Sicilian butter sauce.

Spaghetti with tiger shrimp, roasted tomato, garlic, white wine, butter, and grana padano.

Parmesan risotto with roasted broccoli, Sicilian onion, roasted grape tomato, asparagus, garlic, and grana padano.

Pappardelle, pork, veal, pancetta, tomato, and grana padano.

Served with spring pea risotto, preserved lemon, and mint gremolata.

Served with stewed artichoke hearts, preserved lemon, pomodoraccio tomatoes, and whipped russet potatoes.

Smoked paprika and panko encrusted walleye with crushed yukon gold potatoes, sauteed broccoli, and lemon beurre blanc.

Seared fresh salmon with sautéed spinach, roasted fingerling potatoes, and citrus beurre blanc.

Crushed red potatoes, grilled asparagus, and sicilian onion demi-glace.

Crushed red potatoes, grilled asparagus, and cabernet demi-glace.

Chicken with linguine and lemon caper butter sauce.

Served with orange-moscato glaze, fresh mango-pineapple chutney, roasted Italian potatoes, sauteed broccoli, and cilantro-lime butter.

Served with crushed red potatoes, grilled asparagus, and horseradish demi-glace.

Served with fresh mozzarella, roasted eggplant, goat cheese, tomato, onion, and basil oil.

Seared massachusetts day boat sea scallops with pancetta, sage creamed corn, sugar snap peas, and maple bourbon glaze.

Served with lemon thyme aioli.

Served with grana padano.

Served with sambol aioli, pineapple vinaigrette, and micro greens.

Served with citrus tarragon aioli.

Sauteed in white wine, garlic, onion, Parmesan, and cream.

Served with pancetta.

Served with izzy's cinnamon ice cream.

Served with blueberry compote and creme anglaise.

Toasted marshmallow and graham cracker ice cream.