STARTERS

Pork rillettes with crostini, mustard, and apples. 6

Selection of artisan cheese. Price varies.

Cabbage, apple, and beet with pancetta dried cherry vinaigrette and blue cheese. 7

Beet and chevre terrine with micro arugula and corn meal crackers. 7

Charcuterie plate. Meat selection varies. 12

Mixed greens with shallot mustard vinaigrette. 6

ENTRÉES

Pan roasted Star Prairie rainbow trout wrapped with pancetta and served with
spaghetti squash and sautéed greens. 22

Grilled Fisher Farms pork chop with chourcoute bread pudding and

espresso baked beans. 23

Confit of wild acres duck leg with a potato and onion gratin. 23

Grilled grass fed beef strip steak with truffled pureed potato. 29

Potato gnocchi with squash, thyme, and crème fraiche. 18

Braised beef short ribs with braised vegetable and olive oil poached potato. 25

Pan roasted wild acres pheasant breast wrapped with caul fat and dry cured ham. with
potato, squash, kale, and bacon hash and soft poached egg. 26

Grilled grass fed beef hangar steak with fries and béarnaise. 23

Oven roasted polenta with a winter vegetable ragout. 17

Confit of rabbit leg with creamy polenta and a sauté of kale.

Garnished with a honey gastrique. 23

PIZZAS

Smoked braised pheasant, grilled onion, and harissa. 11

Pork sausage, apple, bacon, and parsnip puree. 11

Squash, chevre, and thyme. 10

BURGERS (served with Fresh Cut Fries)

White cheddar, harissa, and bacon beef burger. 11

Chevre and beef burger with grilled onion. 11

Turkey burger with chipotle aioli and micro greens. 11

Bacon Stuffed Venison burger with blue cheese and chili ketchup. 13

Executive Chef Mike Phillips

The Craftsman Restaurant uses only the freshest ingredients.  Whenever possible, we purchase our products directly from local growers and producers who use responsible and sustainable methods of production.