To Begin Starters
Roasted Bone Marrow
Grilled levain, parsley-shallot relish, fleur de sel
Steak Tartare
Hand-cut dry-aged beef, smoked yolk, crispy capers
Charred Caesar
Little gem, white anchovy, aged parmesan, brown-butter crumb
Soup of the Evening
Changes daily — ask your server
From the Grill Cuts
Center-Cut Filet, 8oz
Smoked sea salt, peppercorn jus
New York Strip, 14oz
35-day dry-aged, bone marrow butter
Bone-In Ribeye, 22oz
House signature, rosemary butter
Cowboy Porterhouse, 32oz
For two — carved tableside
Cellar Burger
House-ground trim, smoked cheddar, crispy onion, frites
From the Sea & Field Mains
Great Lakes Walleye
Pan-seared, brown butter, capers, lemon
Roast Half Chicken
Brick-pressed, jus gras, charred lemon
Smoked Pork Chop
Heritage breed, apple-mustard glaze
Wild Mushroom Risotto
Carnaroli, brown butter, aged grana (vegetarian)
Sides Family Style
Smoked Marrow Potatoes
Crispy, rich, dangerous
Charred Cabbage
Bacon vinaigrette, blue cheese
Grandma Spangler's Creamed Corn
The recipe Paul finally got in writing in 2018
Wood-Roasted Carrots
Honey, dukkah, crème fraîche
The Whiskey Library Pours
Bourbon Row Flight
Three half-ounce pours — changes weekly
Single Malt Tour
Highland, Islay, Speyside — three pours
Cellar Reserves
Rotating list — ask for the leather book
Sweet Endings Dessert
Burnt Basque Cheesecake
Tart cherry compote
Bourbon Bread Pudding
Crème anglaise, candied pecan
Calvin's Chocolate Tart
Salted caramel, espresso ice cream
Menu changes seasonally · Last updated this month · Please advise your server of allergies