Merchant

cast-iron baked, whipped brown butter, hot honey, flaky sea salt

with black pepper aioli

buttermilk-battered and fried. served with ranch and hot honey (v)

chilled peel-and-eat shrimp, Old Bay, lemon, garlic, herbs. served with remoulade (gf)

rotating selection served with fruit preserves, honey, toasted nuts, Potter's crackers, with house pickles, cornichons, whole grain mustard, fresh ciabatta (can be made vegetarian and gluten free upon request in notes)

rotating selection served with fruit preserves, honey, toasted nuts, Potter's crackers, with house pickles, cornichons, whole grain mustard, fresh ciabatta (can be made gluten free upon request in notes)

pan-seared, lightly bound. served with remoulade, petite herb salad, lemon

PEI mussles, whiute wine, garlic, tomato, herbs. served with grilled French bread

layers of zucchini, squash, eggplant, and tomato roasted with garlic, thyme, olive oil, and herbs de Provence (vg, gf)

thinly-sliced house cured salmon, avocado, lemon, herbs, capers and olive oil. served with a side of honey grilled sourdough (df)

heirloom tomatoes, frisée, aged sherry, extra virgin olive oil, torn herbs, Maldon sea salt (v, gf)

seasonal greens, market vegetables, radishes, herbs, and house vinaigrette (vg, gf)

Romaine, frisée, creamy caesar dressing capers, basil, dill, shaved Sarvecchio Parmesan Served with toasted French bread.

seared ahi tuna, haricots verts, red potatoes, hard-boiled egg, cherry tomatoes, olives, breakfast radish, fried capers, fresh tarragon, dill, champagne vinaigrette (v*, gf)

blackened grilled steak, sauteéd peppers & onions, melted Roth Grand Cru, remoulade, toasted French bread, New Orleans Au Jus

charred peppers, grilled portobello & zucchini, olive-eggplant tapenade, Smoked Gouda, roasted garlic aioli, toasted ciabatta (v)

black pepper aioli, Vidalia onion, tomato, house pickle, brioche bun

marinated breast, Dijon aioli, French brie, grilled peaches, WI local honey, toasted ciabatta, served open-faced

Hook’s 5 Year cheddar, gruyére, Sarvecchio parmesan, and toasted breadcrumbs (v)

miso chili crisp vodka sauce, Pecorino Romano (v)

dark roux, chicken, andouille sausage, shrimp, crawfish, Carolina rice and scallions

cherry reduction, mustard greens and roasted market vegetables (gf)

seared salmon, creamy stone-ground grits, Cajun butter sauce, wilted spinach (gf)

blackened bean rice quinoa, or lentil, with remoulade

rosemary-garlic marinated lamb, whipped potatoes, grilled broccolini, salsa verde, charred lemon (gf)

grilled 10 oz. USDA Prime NY Strip steak, fries, and maître d'hôtel butter

Hook's 5 year cheddar, gruyére, Sarvecchio parmesan

single patty (3oz.), american cheese

vanilla ice cream, raspberry sauce, fresh berries, flake salt

three fried beignets served warm with powdered sugar, served with a cherry jubilee dipping sauce