Dinner


Our NEW SUMMER Dinner Menu is here!

 

 Our menus are designed to make our kitchen waste free.
Chef has utilized everything from the skins, tops, stems, and rinds to enhance our menu while being conscious of our waste.

 

Range  .  DINNER

Monday-Sunday starting at 4pm
chickie2

 

ROOT VEGGIE HASH BROWNS  .  
sweet potato/ carrot/ celery root/ potato/
beets/ cilantro vinegar sauce  6.5 v/gf
BUFFALO BUTTER CAULIFLOWER  .  
buttermilk blue cheese sauce  6.5 veg


BROCCOLI-CORN SOUP  .
 
pickled beets/ parsley  6 v/gf
VEGETABLE SOUP  .  
carrot/ sweet pea/ rapini/ kale/
fried corn tortilla/ micro radish  6 v/gf


BEET TOSTADAS  . 
black beans/ cilantro pesto/ spiced cabbage slaw/
parmesan/ sour cream/ olive oil  9 v/gf
FRIED CHICKEN ROLL  .
duck mushroom gravy/ kohlrabi puree/
grilled spring onion/ herbs  12

 

GREEN BEAN FLATBREAD  .  
grilled corn/ pickled green beans/ Mary’s crème fraiche/
goat cheese/ sunflower shoots/ parmesan  12 v
BACON FLATBREAD  .
caramelized peppered bacon/ WI buttermilk blue cheese/
olive oil/ brussels sprouts/ peanuts  12
SMOKED PORK RIBS  .  
whipped sweet potato cauliflower/
pasilla-honey sauce/
peach cabbage slaw  14.5 gf


Range PLATTER  .
Triple Cream Brie – Great American Cheese Private Label (WI)/ blueberry lemon jam/
Cheddar Spread – Saxon Creamery (WI)/ Cottonwood River Reserve Cheddar – Jacob Weibe Dairy (KS)/
Prosciutto – La Quercia (IA)/ Chèvre in Blue – Montchevre (WI)/
Fig Chèvre
– Windowshadow Farm (MI)/ Cowda – Great American Cheese Private Label (WI)/
grilled fruit/ Gin & Juice Salame – Smoking Goose (IN)/
Bucheron – Montchevre (WI)/ Delaware Fireball Salame – Smoking Goose (IN)/
pea & sunflower shoot salad/ baguette toast – Hewn (Evanston)  25

 

ARUGULA SALAD  .
marinated cherries/ cucumbers/ feta/ fennel/
balsamic glaze/ herbs/ citrus vinaigrette  11.5 v/gf
MIXED GREENS SALAD  .  
pickled green beans/ fried rye bread/ grilled summer squash/
cabbage/ sorrel/ cherry vinaigrette  11.5 v
KALE SALAD  .
roasted carrot/ melrose pepper/ cherry tomato/ sunflower shoots/
Poet’s Tomme cheese/ buttercream fennel dressing  11.5 v/gf
SIMPLE GREENS  .  
any dressing  7 v/gf

ADD CHICKEN TO ANY SALAD  4

 

VEGGIE BURGER  .  
mushroom/ carrot/ black bean/ broccoli/ corn/ pickles/ tomato/
toasted bun/ aioli/ mixed greens/ cherry vinaigrette  12.5 v
CHICKEN SANDWICH  .  
Mortadella/ marinated eggplant/ Butterkase cheese/
preserved lemon aioli/ toasted garlic parmesan bread/ herb fries  12.5
TURKEY SANDWICH  .
house bacon/ over medium duck egg/ cherry-peach jam/ blue cheese/
oregano pickled onion/ toasted cranberry multigrain bread/ herb fries  12.5

 

Range BURGER  .  
grass fed beef/ caramelized house bacon/ Red Barn aged white cheddar/
grilled onions/ house pickles/ horseradish aioli/ toasted bun/ herb fries  15
SMOKED STUFFED POTATO  .  
lentil/ shallot/ carrot/ mushroom/ red pepper/
grilled broccoli/ tomato-corn sauce/ queso fresco  16 v/gf
GRILLED HALF CHICKEN  .  
duck fat fingerling potatoes/ Terrific Trio cheese/
braised swiss chard & kale/
paprika-yogurt sauce/ lemon chicken jus  26 gf
HANGER STEAK  .
garlic scape puree/ marinated bok choy & rapini/
cauliflower mash/ Donatello cheese/ herb butter  27 gf
PORK CHOP  .  
popcorn-corn mash/ roasted carrot/
grilled peach/ grilled onion/ jus
 27  gf

 

 

KIDS

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KATIE’S CHICKEN FINGERS  .
herb fries  7 gf
LIL Range BURGER  .  
grass fed beef/ Red Barn aged white cheddar/ bun/ fries  7.5
Gluten Free MAC & CHEESE  .  8 gf

 

 

SIDES

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herb FRIES  .  aioli  4 veg/gf
bacon fat FRIES  .  aioli  5 gf
market VEGGIES  7 veg/gf
Gluten Free MAC & CHEESE  . croutons  8 veg/gf
add chicken to any salad  
sub any salad for fries 3.5

 

 

 

BEVERAGES

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La Colombe COFFEE  3.75
La Colombe PURE BLACK  .  cold pressed coffee  4
La Colombe COCONUT DRAFT LATTE  .  cold pressed espresso with coconut milk  4
Kilgus Farms MILK  2.5
Rishi TEA  . hot or iced  2.5
SODA POP  2.5
house CUCUMBER LEMONADE  3
Butchertown GINGER BEER  5.5

 

 

v = vegetarian  /  gf = gluten free

 

 

 

This menu was designed to make our kitchen WASTE FREE. Chef has utilized everything from the skins, tops, stems, & rinds to enhance our menu while being conscious of our waste.