Our Seasonal Menu

Built on the seasonality of our local region, our menu changes monthly to reflect the ongoing changes in ingredient availability. To reduce food waste, we have a set menu each night and reservations must be made for our dinner service. For every dish, ingredients are organic and locally sourced whenever possible. Our three-course dinners are $30 per person; taxes and a 10% gratuity are included in this price. **Please see menu notes at the bottom of the page before making your reservation.**

Friday, December 2nd Menu

Appetizer: Locally Sourced Salad

A blend of cut greens from Middle Fork Farm and wild foraged greens from the Ozark Mountains topped with sunflower seeds and our house made maple vinaigrette.

Gluten free

Vegetarian

Vegan

Main Course: Pumpkin Bolognese

Linguine noodles topped with ground bison and locally sourced sausage simmered in our house made pumpkin sauce. Served with a slice of warm sourdough bread.

Dessert: Paw Paw Ice Cream

A cup of our house made ice cream featuring Paw Paws, the largest North American native fruit. Topped with a caramelized seed mixture.

Gluten free

Vegetarian

Drinks

Water and herbal teas.

Gluten free

Vegetarian

Organic

Vegan

November Menu

Appetizer: Rabbit Stew

A cup of locally sourced vegetables slow cooked in a savory rabbit stock. Seasoned with native spices and served with a slice of house-made sourdough bread.

Main Course: Choice of BBQ Duck Leg OR BBQ Black Bean Burger

Crispy, slow cooked duck leg quarters topped with our house made pumpkin BBQ sauce OR A house made black bean burger topped with local greens and our pumpkin BBQ sauce. Both meals served with a side salad and locally sourced vegetables.

Dessert: Paw Paw Bread

A slice of warm Paw Paw dessert bread drizzled with a tart passionflower fruit glaze.

Drinks

Water and herbal teas.

Gluten free

Vegetarian

Organic

Vegan

October Menu

Appetizer: Fall Harvest Soup

Locally sourced vegetables slow cooked in a savory black bean stock. Seasoned with native spices and served with a slice of house-made sourdough bread.

Vegetarian

Vegan

Main Course: Pot Pie - Choice of Venison or Local Mushroom

One personal size pot pie filled with locally sourced vegetables, native spices, and your choice of either venison OR locally sourced mushrooms. Served with a locally sourced side salad topped with an elderberry dressing.

Dessert: Paw Paw Ice Cream

House-made ice cream featuring locally sourced paw paw fruits. This creamy, sweet dessert showcases the changing flavors of fall.

Vegetarian

Drinks

Water and herbal teas.

Gluten free

Vegetarian

Organic

Vegan

September Menu

Appetizer: Herbed Butter with Warm Sourdough

A smear of whipped butter topped with seasonal flowers and flaky sea salt. Served with fresh house made sourdough bread.

Vegetarian

Main: Cider Braised Rabbit OR Fall Harvest Bowl

Pan seared, slow cooked rabbit seasoned with Black Apple cider, juniper berries, maple syrup, and dittany (Wild Oregano). Served with roasted seasonal vegetables and steamed rice. OR A bowl of fried rice tossed with seasonal roasted vegetables, dried cranberries, dried pears, and native spices. Topped with your choice of bison meatballs and mushroom gravy or locally sourced sauteed mushrooms.

Dessert: Paw Paw Ice Cream

House made ice cream featuring Paw Paws, the largest North American native fruit. Tasting like a cross between a mango and a banana, this treat is a true fall delight. Topped with a caramelized seed mixture.

Gluten free

Vegetarian

Organic

Drinks

Water and herbal teas.

Gluten free

Vegetarian

Organic

Vegan

August Menu

Important Menu Update

For August, we will be serving the same appetizer, sides, and dessert on Friday and Saturday evenings. You will have a choice of main course; please indicate which main course each person in your party would like when you make your reservation.

Appetizer: Summer Squash Soup

A cup of soup made with locally sourced yellow squash, onions, and garlic. Served with a slice of house made sourdough bread.

Vegetarian

Vegan

Main Course: Trout, Ravioli, OR Duck Legs

Pan-seared rainbow trout topped with a native berry sauce OR house made ravioli stuffed with locally sourced mushrooms, walnuts, and native spices OR slow cooked duck legs seasoned with a native spice blend. All served with locally sourced vegetables and a bean cake.

Dessert: Sunny Cookies

Three sunflower seed butter-based cookies topped with fresh, seasonal fruit.

Vegetarian

Vegan

Drinks

Water and herbal teas.

Gluten free

Vegetarian

Organic

Vegan

Fridays in July

Appetizer: Native Grain Crackers with Wild Onion Ailoi

House made native crunchy native grain crackers served with a fresh sunflower oil based dipping sauce.

Gluten free

Vegetarian

Vegan

Main Course: Rainbow Trout OR Mushroom & Walnut Ravioli

Pan-seared, spicebush berry crusted rainbow trout topped with a native berry sauce. Served atop a crispy bean cake with a side of locally sourced, sauteed vegetables OR house made ravioli stuffed with locally sourced mushrooms and pureed walnuts, served with a side of cedar-braised black beans.

Gluten free

Dessert: Wild Ricecream

A chilled, refreshing ice cream made with wild rice, maple syrup, and sea salt.

Gluten free

Vegetarian

Vegan

Drinks

Water and herbal teas.

Gluten free

Vegetarian

Organic

Vegan

Saturdays in July

Appetizer: Vegetable & Wild Greens Soup

A cup of locally sourced vegetables and foraged wild greens in a vegetable or black bean broth. Topped with house made croutons.

Vegetarian

Vegan

Main Course: Crispy Duck Legs OR Seasonal Salad

Oven-roasted duck legs seasoned with juniper, dittany (native wild oregano), sumac, and salt. Served with fresh, house made tortillas and a side salad OR a salad of locally sourced and foraged greens topped with black beans, a hard boiled egg (omitted for vegan option), house made croutons, and house made dressing.

Dessert: Chaga Fudgesicle

A frozen popsicle treat made from chaga, a North American native mushroom. Topped with fresh fruit (native blackberries, wild plums, strawberries, or grapes) and sea salt.

Gluten free

Vegetarian

Drinks

Water and herbal teas.

Gluten free

Vegetarian

Organic

Vegan

Fridays in June

Appetizer: Seasonal Fruit Tart

A seasonal, foraged fruit reduction atop a freshly baked wild rice flour cookie.

Gluten free

Vegetarian

Vegan

Main Course: Crawfish & Grits OR Black Bean Burger

Baked crawfish served atop a bed of grits OR a house made black bean burger served with a wild rice, local sweet potato, and serviceberry trio and a seasonal salad.

Dessert: Chaga Cheesecake

A chocolate-flavored, nut-based cheesecake featuring chaga, a North America native mushroom.

Gluten free

Vegetarian

Vegan

Drinks

Water and herbal teas.

Gluten free

Vegetarian

Organic

Vegan

Saturdays in June

Appetizer: Wild Rice & Berry Salad

Steamed wild rice tossed with seasonal, foraged berries.

Main Course: Frog Legs OR Mushroom Sliders

Baked frog legs OR local mushrooms atop corn cake sliders, served with cedar-braised beans and a seasonal greens salad.

Dessert: Savory Corn Cake

A lightly fried corn cake topped with a reduction of seasonal, foraged fruit and native ginger. Garnished with native, edible wildflowers.

Gluten free

Vegetarian

Vegan

Drinks

Water and herbal teas.

Gluten free

Vegetarian

Organic

Vegan

Fridays in May

Appetizer: Seasonal Salad with a Bean Cake

A fresh salad of foraged and locally grown greens, topped with our signature maple vinaigrette and served with a crispy bean cake.

Gluten free

Vegetarian

Organic

Vegan

Main: Pan Fried Catfish with Wild Rice

A sunflower-crusted, pan-fried catfish fillet seasoned with native spices. Served with a side of steamed wild rice and a foraged greens sallet. *Vegan option available upon request.*

Gluten free

Dessert: Wild Rice Sorbet

A light, refreshing sorbet made with wild rice, rice stock, and maple syrup.

Gluten free

Vegetarian

Organic

Vegan

Drinks

Water and herbal teas.

Gluten free

Vegetarian

Organic

Vegan

Saturdays in May

Appetizer: Corn Cakes with Wild Greens Pesto

Two crispy corn cakes served with a freshly made pesto of local, foraged greens, walnuts, and sunflower oil.

Gluten free

Vegetarian

Vegan

Main: Braised Rabbit with Seasonal Greens and Native Fruit

Slow cooked rabbit seasoned with locally foraged dittany, mint, cider, and maple syrup. Topped with sautéed local greens and native fruits. *Vegan option available upon request.*

Gluten free

Dessert: Sunflower Milk Sorbet

A lightly sweet, refreshing sorbet made with sunflower seeds, maple syrup, and salt.

Gluten free

Vegetarian

Organic

Vegan

Drinks

Water and herbal teas.

Gluten free

Vegetarian

Organic

Vegan

Menu Notes

Ingredients subject to change due to availability.

For Breakfast & Brunch:

- No reservations needed for groups of 1-9 people; payment will be due at time of service.

- For groups of 10+ people, please contact us at least 3 days in advance to make a reservation.

- To ensure the farmers we work with and our employees are compensated fairly, full meal payments will be required for cancelations made within 24 hours of your reservation.

- We accept cash, card, or check; there is a 4% transaction fee for all card payments.

For Dinner:

- To provide appropriate food prep time, reservations must be made at least 24 hours in advance.

- To ensure the farmers we work with and our employees are compensated fairly, full meal payments will be required for cancelations made within 24 hours of your reservation.

- We accept cash, card, or check; there is a 4% transaction fee for all card payments.