La Merenda Menu

Montepulciano, Italy

100% Malbec - Mendoza, Argentina

Grenacha - Campo de Borgia, Spain

Grenache - Syrah - Mourvedre - Counoise, California

Sangiovese - Merlot, Italy

Sangiovese - Merlot - Cabernet Sauvignon\r\nTuscany, Italy

Garnache - Carignan - Merlot - Cabernet Sauvignon - Syrah\r\nTaragona, Spain

100% Zinfandel - Plymouth, California

100% Carmenére - Valle de Aconcagua Chile

Bordeaux Blend - Alexander Valley, California

Riesling - Kabinett, Germany

Sauvignon Blanc - Marlborough, New Zealand

Viognier - Plymouth, California

Viognier - Sauvignon Blanc - St Cosme, France

Methode Champoenoise, American Sparkling Wine - New Mexico

Methode Champoenoise, American Sparkling Wine - New Mexico

A selection of 3 Local Cheeses along with Roasted Kalamata Olives and Troubadour Bakery Bread. *GF upon request

Local Arugula, Candied Pistachios, and Sartori Gorgonzola Dolcina Cheese with Pistachio Vinaigrette on the side\r\n*GF *Vegetarian *Vegan upon request

Local Arugula, Roasted Pistachios, Sartori Gorgonzola Dolcina Cheese, and La Quercia Prosciutto with Pistachio Vinaigrette on the side\r\n*GF

Savory Fried Cornmeal Pastry stuffed with House Smoked Grass-Fed Beef, Clock Shadow Creamery Queso Menonita, and Papas Chorreadas. Served with Aji Dipping Sauce \r\n4pc per order *GF

Prairie Folk Farm Chicken in an Indian Style Curry made with Cream, Ginger, Garlic, and Turmeric topped with Tomato, Cilantro, and Cashews. Served with White Rice \r\n*GF

Fried Igl Farms Potatoes tossed in Spicy Bravas Sauce topped with Garlic Aioli and Tia Paquita smoked chorizo\r\n*GF

Savory Fried Pastry stuffed with Local Sweet Potato, Driftless Organics Chili Beans, Local Squash, Grilled Sweet Corn, and Sofrito. Served with Aji Dipping Sauce\r\n4pc per order *GF *Vegan

4pc Gulf White Shrimp sauteed in Olive Oil with Garlic and Red Pepper Flakes. Served with Troubadour Bakery Bread and Lemon.\r\n*GF upon request (i.e. no bread)

LaClare Farms Goat Cheese Curds simmered in a Tia Paquita Chorizo Cream Sauce with Troubadour Crostini\r\n*Vegetarian upon request

Organic grass-fed beef tenderloin and a medley of sauteed vegetables tossed Kung Pao sauce. Served with a side of rice

Risotto made with Chicken Stock, Local Parmesan Cheese, and River Valley Ranch Mushrooms, topped with Gremolata.\r\n*GF *Vegetarian upon request

Pork Loin marinated in: soy, garlic, brown sugar, Chinese 5 spice, honey, sesame oil, and apple cider vinegar. Grilled and served over yu-choy-sum

local goat braised in Moroccan spices over saffron-scented pearl couscous with chopped dates, and topped with harissa, and garlic lemon cilantro yogurt

Wautoma Collective rabbit braised in: tomato paste, onion, garlic, rabbit stock, and rosemary. Served over gnocchi

Fried Igl Farms potatoes tossed in Spicy Bravas Sauce topped with Garlic Aioli\r\n*GF *Vegetarian *Vegan upon request

Grilled porchetta served over creamy polenta and garnished with hazelnut gremolata

Gulf Shrimp (4pc) sauteed with Garlic, Ginger, Sambal Chili Paste, Tomatoes and Coconut Milk served over Coconut Mashed Igl Farms Potatoes \r\n*GF *Pescatarian

Local Spinach Sauteed with Garlic, and topped with Local Parmesan Cheese\r\n*GF *Vegetarian

Seared Rushing Waters Trout in Ginger-Miso Dashi with Turtle Creek Broccoli and River Valley Ranch Mushrooms served with a side of White Rice\r\n*GF

Confit duck leg in a house curry sauce tossed with cherry tomatoes, pineapple, and Thai eggplant. Served with a side of rice

Fried Local Potato Skins topped with Local Parmesan Cheese and Urbani Truffle Oil\r\n*GF *Vegetarian *Vegan upon request

Sautéed Seasonal Vegetables with Garlic, Ginger, Sambal Chili Paste, Tomatoes and Coconut Milk served over Coconut Mashed Igl Farms Potatoes \r\n*GF *Vegan