From the Book: Weekend Edition

presented by The Cookbook Dinner Series and Great lakes Wine

March 13-15, 2026

bobby flay: chapter one Tasting Menu $60

First

Yucatán Chicken Skewers with Peanut-Red Chile BBQ Sauce page 145

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Tuna & Avocado Tartare Tostada with Serrano Hot Sauce page 23

Second

Fulton Fish Market Cioppino with Sourdough Toast page 57

Third

Rabbit Fregola Sarda with Carrot Hot Sauce & Crispy Prosciutto page 181

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Philadelphia-Style Strip Steak with Provolone Cheese Sauce, Sautéed Mushrooms & Shallots page 224

Fourth

Peach & Blackberry Crostata, Whipped Crème Fraiche with Toasted Fennel page 297

Wine Pairings $30

a limited version of our house menu will also be available

Appetizers Olives Available Upon Request

House Focaccia herbs & roasted garlic, served with Fustini’s 18 year balsamic & olive oil 2

Pretzel Knot mustard oil, caraway, sea salt 5

Oleson’s Farm Buffalo Mortadella + house-made smoked buffalo sausage, spicy pear mustard, crostini 12

Mushroom Tart smoked goat cheese, red onion jam, crispy garlic, chives 15

Olive Twists puff pastry, feta cheese, olive tapenade, orange pepper cream 16

Octopus + red wine marinated & seared, pickled peppers, root vegetable purée, parsley 21

Jumbo Lump Crab Cakes + shrimp mousseline, breadcrumbs, dill pickle remoulade, pickled peppers, arugula 21

Soups

French Onion + Gruyere cheese & croutons 7/12

Tomato Soup en Croute creamy tomato bisque, puff pastry 14

Salads

add anchovy $3

House Greens + mixed baby greens, parmesan cheese, preserved tomatoes, creamy parmesan vinaigrette 14

Caesar Wedge + little gem lettuce, breadcrumbs, smoked parmesan, Caesar dressing 15

Entrées

Mushroom Kofta Curry + mushroom-walnut dumplings, lion’s mane, jasmine rice, tomato-coconut curry, fresh herbs 29

Grilled Chicken + airline breast, garlic & herbs de Provence, dijon cream, buttermilk mashed potatoes, roasted vegetables 34

Ramen braised pork collar, Thai sausage, cabbage, scallions, cilantro, shishitos, blood orange yuzu kosho 36

Great Lakes Walleye + parmesan-crusted, truffle risotto, caper ravigote, lemon beurre blanc, broccolini 44

Hanger Steak* + seared, confit potatoes, arugula, miso-brandy peppercorn sauce, pickled vegetables, scallions 49

Rack of Venison* + gooseberry verjus rouge, root vegetable purée, brown butter roasted sunchokes, pickled mustard seed 59