Fish and Chips

...With horseradish creamed lady cabbage, malt vinegar-hazelnut aioli, and shiitake chips.

Strips of mild, flaky cod are lightly battered and fried in this starter-size dish. They’re accompanied with a tangy, nutty aioli for dippin’. In place of “chips,” you’ll find lady cabbage — cabbage cooked down so slowly that it turns creamy and loses its harsheness, leaving only flavorful, mild essence of cabbage-ness. (Even if you’re staunchly anti-boiled-cabbage, you should give this stuff a try; you’ll forget why you ever disliked it.) Sip on Tapestry Chardonnay between bites; its notes of green apple and pear will lighten up the dish. (Or, try the always-tasty white blend, Terlan Terlaner 'Alto Adige DOC' 2006.)

** Please note that our online and in-house menus call this dish "Walleye 'Fish and Chips.'" Walleye season ended earlier than usual, so we've been substituting cod.