Food can be fast. It can be easy to prepare. A lot of it can even come ready to
Thursday: 11:30 to 8:00
Lodging at the Inn and Cottages is available 7 days a week.
Dinner Specials This Week:
12/5 - 12/7
Thursday 12-5: Beef Bourguignon with "This is heaven" mashed potatoes
Friday 12-6: Grilled Sock-Eye salmon with triple reduction basil cream. Tempura battered Cod. Ginger Cod
Saturday 12-7: It's Gallery Night! Chipotle BBQ'd ribs
Pie of the month theme: Staff favorites!!!
Come on Down!
Food can be fast. It can be easy to prepare. A lot of it can even come ready to serve, delivered by the big blue and white trucks. But it's hard for food to be really good if it is fast and easy at the same time. To make really good food you need to slow down, get involved and follow two basic principles. We've tried very hard to follow these principles since we opened our bright red doors in June of 1998 and they seem to be working.
#1. Good ingredients
There is no substitute for natural, fresh, quality ingredients. They are a cook's best friends. If you can get them locally that's even better. Our challenges are that we are a small consumer, and there is no delivery system to bring us everything we need. So we have to travel. Our tomatoes are hydroponics from Darlington; our cheeses come from local cheese producers large and small, our ground beef and organic eggs are from local farmers while our bacon is smoked at a small meat market in Cuba City. Sometimes we buy a pig from the husband of one of our cooks. When we have to, we drive to Madison to get our breads, fruits, herbs and vegetables that are fresh, also those little extras not available around here. Think garam masala or sambal oelek. Our steaks are cut to our specs for us. Coffee comes from an independent roaster down in Galena. We would like to cook with the wild mushroom Jeff gathers in the area, but there is probably at least one law against that. The list goes on. It would be wonderful to have fresh, local produce year round like in California but in Wisconsin we have this season called WINTER when nothing grows. We just accept our limitations and do the best we can.
#2. Whenever possible, make it ourself.
This is at the heart and soul of all fine dining. With few exceptions we make all our sauces, salad dressings, mayonnaises, pestos, salsas, soups, desserts, spice blends, fries, and of course the beer, from scratch, from basic ingredients. We love doing this and can't imagine it any other way. We hope you'll love our food too, and come back!