Hot Water or Lack Thereof
Mother’s Day Menu and Hours
Thanking that Special Lady in your Life…..
Restaurant 301 will be open 6:30am-2:30pm for Breakfast & Lunch and 5pm-10pm for Dinner on Sunday May 12th. Chef Kevin Ilenda will offer Full Menu with Features to Impress Mom! For Breakfast Enjoy Honey, Orange and Ricotta Stuffed French Toast with Strawberry Butter or Traditional French Toast with Two Poached Eggs, Canadian Bacon and Housemade Hollandaise Sauce. And let’s not forget Dinner, Endive & Watercress Salad with Red Pear, Blue Cheese and Walnut Vinaigrette, Spring Vegetable Primavera or Lake Superior Whitefish En’Papyote with Yellow Squash, Zucchini and Local Wild Rice Pilaf.
Call 218.336.2705 to make your Reservations!
Encore Benefit Performance of THE ONE MAN STAR WARS TRILOGY
Cinco de Mayo Sunday Tasting Menu
Chef Kevin Ilenda’s
Sunday Tasting Menu
May 5th 2013
Amuse-Bouche
Scallop Ceviche with mango Salsa
First Course
Avocado, Chili and Crab Salad, Lemon Cilantro Vinaigrette
2010 Black Tower Riesling, Germany
Second Course
Smoked Pork and Black Bean Soup
2011 Mezzacorona Pinot Grigio, Italy
Third Course
Chicken Confit with Chocolate Mole Sauce, Roasted Sweet Potato Puree
2009 The Dreaming Tree Cabernet Sauvignon, California
Fourth Course
Cinnamon Churros with Banana Ice Cream
$35
*Wine Pairing Add $12*
Beginning at 5:00pm
Please Call 218.336.2705 to Make Reservations
The Company You Keep
Garage Cleaning-May 9th and 10th
Homegrown Music Festival 2013
Minutes of the BOD Meeting April 23rd
The Goody Night with dsp – Thursday, April 25th @ 6pm
Monday, April 22nd – Shower by 9:00
April 2013 BOD Agenda
Zumba Gold coming to Zstudio!
Eat Downtown Week: April 15th – 20th
Run Smelt Run! – April 21st
Emperor
Spring Breakers
Sunday April 7th Tasting Menu
Chef Kevin Ilenda’s Sunday Tasting Menu
Amuse-Bouche: Jicama, Shrimp and Avocado Bites
First Course: Lobster and Grapefruit Salad and a Mango Champagne Vinaigrette
Charles Bove Chenin Blanc Brut, France
Second Course: Spring Vegetable and Bread Soup
2009 Concha y Toro Chardonnay, Chile
Third Course: Broiled Lobster with a Morel Mushroom and Lemon Risotto
2010 Hogue Pinot Grigio, Washington
Fourth Course: Lemon Ricotta Cake enrobed in a Mint Chocolate Ganache
$35
*Wine Pairing Add $12*