~Chef Kevin Ilenda’s Sunday Tasting Menu~
Amuse Bouche: Eggplant and Grilled Flatbread
First Course: Fennel and Pear Salad with Crème Fraiche and Frisee
Second Course: Butternut Squash Bisque with a Sage and Hazelnut Foam
Third Course: Beef Tenderloin with Squash and Gorgonzola Ravioli, Roasted Pearl Onions and Yukon Potatoes finished with a Sage and Tomato Veal Demi.
Forth Course: Apple and Rum Raisin Cake with a Cinnamon Chantilly
Seating Begins at 5pm, Dinner $25, Wine Pairing add $12
Call 218.336.2705 to make your Reservations