Executive Chef Tom Malone
Sunday Tasting Menu
August 7th 2016
Amuse Bouche
Seared Trout Crepe
Lake Superior trout, honey thyme wild rice crepe, herbed crème fraiche, Bent Paddle Black infused whole grain mustard, Finnegan Farm’s of Two Harbors micro rock chives
Villa Maria Chardonnay Un-Oaked “Private Bin” 2013 Hawkes Bay New Zealand
First Course
Smoked Pork Cheek Salad
Smoked organic “Heluka” pork cheek, micro greens, toasted pine nuts, candied red onion “caves of Faribault” blue cheese with a maple honey vinaigrette
Marietta Red “Old Vine” California, Lot #62
Second Course
Grilled Minnesota Sweet Corn Bisque
Smoked sea salt & cracked black pepper butter drizzle, Finnegan Farm’s of Two Harbors micro pop corn shoots
Milbrant Riesling Evergreen Vineyards Columbia Valley 2013
Third Course
Stuffed Cornish Game Hen
Cornbread & Pancetta dressing, crimini mushroom crème, black truffle oil whipped parsnip & Yukon gold potato, Swiss chard & Chinese kale
Acrobat “King Estate” Pinot Noir Oregon 2013
Fourth Course
Pistachio Brittle Ice Cream
House made ice cream, fresh blueberry gastrique, espresso whipped cream & shaved white chocolate
$45 per Person
*Add $12 for Wine Pairing*
Hours 5:00pm – 9:00pm
Please Call to Make Reservations
218-336-2705