Eat Downtown Menu Fall 2015
Lunch
Starters
Duck Confit
Seasoned crustini, black pepper and honey aioli, caramelized shallots, and julienned honeycrisp apples
Or
Butternut Squash Roasted Minnesota Sweet Corn Bisque
Cranberry gastrique and maple crème fraiche
Entrees
Cold Water Walleye Sandwich
Dusted in seasoned shore lunch, cornmeal, pan fried on a toasted Ciabatta roll, micro cilantro, heirloom cherry tomato, shaved red onion, Fresno chili aioli served with dried blueberry, honey crisp apple, honey toasted pecans, Lingonberry dressing wild rice salad.
Or
Hot Pastrami & Swiss
Premium Sy Ginsberg’s thin sliced pastrami, baby Swiss, caramelized onion, horseradish whole grain Dijon and yellow mustard on toasted light caraway Deli Rye, served with Alder-wood smoked sea salted tater tots tossed in extra virgin olive oil.
Dinner
Duck Confit
Seasoned crustini, black pepper and honey aioli, caramelized shallots, and julienned honeycrisp apples
Or
Butternut Squash Roasted Minnesota Sweet Corn Bisque
Cranberry gastrique and maple crème fraiche
Entrees
Butter Basted Beef Medallions
Thousand Hills Of Cannon Falls Grass Fed Beef medallions pan seared in butter, with smoked cheddar and pecan wood bacon potato croquettes, garlic chive sour cream sauce, French cut baby green beans in shallot oil and Fresno chilies
Or
Polenta Vegetable Napoleon
Asiago polenta cakes, Bay Produce tomatoes, fresh mozzarella, Minnesota sweet corn, portabella and enoki mushroom, winter squash and roasted garlic, ginger soy Mirin sauce
Desserts
Layered White Cake
A rich vanilla cake layered with white chocolate espresso frosting with pumpkin ale truffles
Or
Apple Pie
House made apple crisp pie with Madagascar vanilla bean and butterscotch ice cream