Chef Tom Malone
Sunday Tasting Menu
November 1st 2015
Amuse Bouche
Pastrami Spiced Smoked Salmon
Smoked Salmon pastrami spiced, Baby Swiss Creamed Cheese, Horseradish Whole Grain Mustard in a Wonton Cup, Micro Rock Chives from Finnegan Farms of Two Harbors
First Course
Maple Pumpkin Butternut Squash Soup
Maple Roasted Pumpkin, Butternut Squash, Cranberry Gastrique in a rich vegetable broth.
Second Course
Butter Bib, Arugula, Smoked Duck Salad
Butter Bib Lettuce, Arugula, Candied Red Onion, Toasted Pine Nuts, Blackberries, Smoked Duck Breast
With a Forest Mushroom Madeira Vinaigrette
Third Course
Stuffed Turkey Breast Cutlet
Ferndale Farms of Cannon Falls Free Range Organic Turkey Breast Cutlet Stuffed with Herbed Boursin Cheese, Asparagus, Wild Rice and Shallots, Brie and Chive Butter Cream Sauce, Whipped Yukon Gold and Yams, Grilled Honey Crisp Apples.
Fourth Course
Honey Crisp Apple and Red Pear Galette
With Honey Roasted Pecan Streusel and Vanilla Bean Ice Cream
$45
*Wine Pairing Add $12*
Hours 5:00pm – 9:00pm
Please Call to Make Reservations
218-336-2705