Author: Restaurant 301

Christmas Day Menu

    11:30am-3pm

    Starters

Walleye Cakes

Canadian Freshwater Walleye, Wild Rice, Potato, Red Onion, Old Bay, Peppers, Micro Rock Chives, Lemon Dill Aioli 12

Drunken Duck Bites

Bent Paddle Indian Pale Ale and Minnesota Honey Marinated Duck Breast, Pecan-wood Bacon, Blackberry & Fresno Chili Pepper Jam 12

 

Entrees

Grilled North Atlantic Salmon

Angel Hair Pasta, Bell Peppers, Carrots, Snap Peas, Butter, Herbs, Balsamic Reduction, Candied Lemon, Cucumber 25

Smoked Gouda Apple Chicken

 French Cut Breast of Chicken Stuffed with Smoked Gouda, Fresh Sage and Pine Nuts with Chorizo, Apple, Red Onion, Wild & Long Grain Rice and a Dry Vermouth Beurre Blanc, Charred Haricot Verts in Roasted Shallot Truffle Oil 20

Thousand Hills Ranch of Minnesota Slow Roasted Prime Rib

 Rosemary, Garlic and Horseradish Encrusted Grass Fed Prime Rib with Tawny Port Au Jus,

Sour Cream & Smoked Cheddar Twice Baked Potato, Sautéed Broccolini and Baby Carrots

Choice of Cream of Smoked Duck, Wild Rice & Dried Cranberry Soup or Buttermilk Chop Salad

Honey Crisp Apple Cobbler with Sea Salted Caramel Ice Cream 31

From Our Family to Yours, Happy Holidays

Thanksgiving Menu

11am-2pm

 Starters

Walleye Cakes

Canadian Freshwater Walleye, Wild Rice, Potato, Red Onion, Old Bay, Peppers, Micro Rock Chives, Lemon Dill Aioli 12

Drunken Duck Bites

Bent Paddle Indian Pale Ale and Minnesota Honey Marinated Duck Breast, Pecan-wood Bacon, Blackberry & Fresno Chili Pepper Jam 12

 

Entrees

Grilled North Atlantic Salmon

Angel Hair Pasta, Bell Peppers, Carrots, Snap Peas, Butter, Herbs, Balsamic Reduction, Candied Lemon, Cucumber 25

Grilled Ribeye

 Thousand Hills of Minnesota Beef, Tobacco Onions, Diable Sauce, Sour Cream & Chive Mashed Potato, Chef’s Vegetable 31

Thanksgiving Turkey Feast

Oven Roasted Ferndale Farms of Minnesota Turkey, Pan Style Giblet Gravy, Wild Rice Cranberry Dressing,  Sour Cream,  Chive Mashed Potato, Wild Mushroom Green Bean Casserole

Choice of Fresh Pumpkin Yam Bisque or Buttermilk Chop Salad

Fresh Peach & Red Pear Crisp with Housemade Vanilla Bean Ice Cream 22

From Our Family to Yours, Happy Holidays

 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

Chef Tom Malone

Sunday Tasting Menu

November 1^st 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

Month of November Lunch Specials

Sunday: Peach BBQ Pulled Pork Sandwich: House braised pork smothered in a peach BBQ sauce, shaved red onions, sliced grilled peaches and Munster cheese on a toasted onion roll served with chips fries or fruit $9.00

Monday: Roasted Butternut Squash Salad: Maple roasted butternut squash tossed with pecan wood bacon, dried cranberries, candied walnuts, Honey crisp apple slices on a bed of Arcadian spring mix greens, with a maple yam vinaigrette  $9.00

Tuesday: Stuffed Burger: Thousand Hills of Cannon Falls Minnesota grass fed organic ground chuck stuffed with Port Salute and smoked cheddar cheese, jalapeno bacon, and scallions, grilled to your taste and served on a toasted onion bun served with beer battered onion rings $16.00

Wednesday: Veggie Wrap: Grilled zucchini, yellow squash, red onion, asparagus wrapped with sautéed spinach and tomato in a garlic herb flour tortilla with fresh thyme aioli served with seasonal fruit Greek yogurt parfait. $9.00

Thursday: Pumpkin and Yam Risotto:  Creamy risotto tossed with honey roasted fresh pumpkin, yams and cranberries, served with a side salad $10.00

Friday: Shrimp and Grits: Roasted garlic, grilled gulf shrimp, pepper jack cheese baked in southern style grits, served with a side salad $11.00

Saturday: BLTA & Smoked Gouda Sandwich: Pecan wood bacon, butter lettuce, tomato, avocado and smoked gouda on toasted wild rice and cranberry bread served with chips fries or fruit $10.00

October Lunch Specials

Sunday: Curried Chicken Salad Sandwich: Grilled breast of chicken, diced apple, golden raisins, shaved red onion in a curry coconut mayo with leaf, lettuce, and tomato on multi grain bread. Served with soup or salad. $8

Monday: Brat and Tots: Johnsonville Beer Bratwurst on a toasted pretzel bun with sauerkraut, sautéed onions, and stone ground horseradish mustard. Served with rosemary and truffle oiled tater tots. $8

Tuesday: Cajun Turkey Caesar Salad: Blackened breast of Free Range Ferndale Farm organic turkey, chopped romaine hearts, fried okra, house made croutons, shredded parmesan cheese, and homemade Caesar dressing. $9

Wednesday: Surf & Turf: Char grilled New York sirloin strip steak, horseradish scallion butter, shallot jam, grilled jumbo shrimp, and beer battered onion rings. $13

Thursday: Crispy Buffalo Chicken Wrap:  Deep fried crispy chicken tenderloins tossed in a spicy buffalo sauce and wrapped with Arcadian spring mix, diced tomato, shaved red onion, and shredded cheddar cheese. Served with BBQ chips, Fruit, or Fries. $8

Friday: Walleye Bacon & Cheddar Fritters: Canadian cold water walleye, pecan wood bacon, smoked cheddar cheese in a fritter batter. Flash fried and served with lemon dill mayo and BBQ chips, Fruit, or Fries. $9

Saturday: The Ultimate Grilled Cheese: Toasted Franklin Street Bakery Ciabatta bread, Port salute, smoked cheddar cheese, pecan wood bacon, sliced tomato, and organic micro red radish. Served with soup or salad. $9

Month of September Lunch Specials

 

• Sunday: Chicken Pesto Sandwich: Grilled breast of chicken, roasted red peppers, basil pesto mayo, green leaf lettuce, micro cilantro, on a toasted onion bun served with house made BBQ chips, French fries or fruit $8.00

 

• Monday: Rocky Mountain Mac & Cheese: Gemilli pasta in a smoked cheddar and Gouda cheese sauce with Rocky Mountain Elk smoked sausage. Topped with BBQ potato chip crumbs. served with a side salad  $10.00

 

• Tuesday: Israeli Couscous Curried Vegetable & Apple Salad: Steamed curried cauliflower, asparagus, fennel with chickpeas, fennel, cherry tomatoes, dried currants, granny smith apples and toasted almonds topped with Harissa  sauce $9.00

 

• Wednesday: Hot Pastrami and Swiss: Premium Sy Ginsberg’s thin sliced pastrami, baby Swiss, shaved red onion, horseradish whole grain Dijon and yellow mustard on toasted light caraway Deli Rye served with parmesan encrusted Yukon Gold potato wedges $11.00

 

• Thursday:Thai Honey Lime Chicken Wings: Eight marinated chicken wings in a Asian  mix of Key lime juice, soy sauce, Thai chili sauce and exotic herbs and spices  served with watermelon cucumber slaw $8.00

 

• Friday: Shore Lunch Walleye Sandwich: Pan fried walleye dusted with seasoned Shore Lunch and corn meal on a toasted Ciabatta roll with lemon dill aioli Arcadian field greens, tomato and red onion served with BBQ chips Fruit or Fries $11.00

 

• Saturday: Ground Chuck Sliders: Thousand Hills Ranch of Cannon Falls Organic grass fed all beef, hand formed patties on potato slider rolls with caramelized onion, jalapeño bacon and pepper jack cheese served with beer battered onion rings $12.00

 

Farmers Market Menu

September 15^th 2015

Smoked Lake Superior Trout Wrap

 Housemade Sugar Maple Smoked Trout, Minnesota Wild Rice, Avocado, Tomato, Red Onion, Mixed Greens, Wisconsin Sharp Cheddar Cheese, Lemon Dill Aioli, Garlic Herb Flour Tortilla, Sweet Potato Chips

$7.00

Buttermilk Chop Salad

Cracked Pepper Candied Walnuts, Granny Smith Apple, Mixed Arcadian Spring Mix, Housemade Buttermilk Herb Dressing

$6.00

Chicken Pesto Sandwich

Grilled Breast of Chicken, Roasted Red Pepper, Basil Pesto Mayo, Lettuce, Tomato and Micro Cilantro on an Onion Bun, Sweet Potato Chips

$7.00

 Executive Chef Tom Malone

Sunday Tasting Menu

September 6^th 2015

 

Amuse Bouche

  Seared Foie Gras

La Bella Farms Foie Gras, toasted baguette, fresh grilled peach compote

First Course

Strawberry & Blueberry Salad

Micro Merlot Greens, strawberries, candied blueberries, honey toasted sunflower seeds, organic red quinoa & Lingonberry vinaigrette

Second Course

Pork Cheek and Lentil Soup

 Beeler’s Farm Natural “Heluka” grilled pork cheek, lentils, fresh thyme, roasted garlic, carrot, scallions in a light vegetable broth.

Third Course

  Maple Pine Nut Encrusted Lake Superior Trout

Minnesota maple syrup, pine nuts, pan seared Lake Superior Trout, Brie chive cream, whipped Asiago, roasted garlic potatoes, Brussels Sprouts and yellow peppers

Fourth Course

  Pistachio, Raspberry and Vanilla Bean Semifreddo

Fresh raspberries, pistachios, Madagascar vanilla bean, Greek yogurt, eggs, sugar and fresh cream layered, frozen and sliced.

$45 per Person

*Add $12 for Wine Pairing*

Hours 5:00pm – 9:00pm

Please Call to Make Reservations

218-336-2705

Month of August Lunch Specials

 

• Sunday: Firecracker Shrimp: 4 Marinated jumbo gulf shrimp, wrapped in a wonton skin, flash fried and grilled, served with Korean sweet chili dipping sauce. Served with a side of vegetable fried rice. $10.00

• Monday: Walleye Cake Sliders: Two freshwater Canadian walleye cakes on toasted egg buns with micro green slaw and lemon dill aioli. Served with a dried cranberry and blueberry wild rice pilaf. $12.00

• Tuesday: Grilled Peach and Watermelon Salad: Grilled fresh peach, Seedless watermelon, Amaranth carnival petite greens toasted spinach and goat cheese croutons, citrus honey vinaigrette.  $8.00

• Wednesday: Bourbon BBQ Spare Ribs: Beeler’s Farm Natural “Heluka” Pork spare ribs braised in local ale smothered in House-made Bourbon BBQ sauce, served with pecan bacon baked beans and corn on the cob. $12.00

• Thursday: Brat and Tots: Johnsonville Beer Bratwurst, on a toasted pretzel bun with sauerkraut, sautéed onions and stone ground horseradish mustard served with rosemary and truffle oiled tater tots  $8.00

• Friday: Lake Superior Fish Stew: Fresh Lake Superior whitefish, lake trout, and salmon in an Old Bay fish broth with Yukon gold potatoes, onions, pheasant sausage and corn on the cob. $11.00

• Saturday: Dog Days Of Summer Veggie Sandwich: Avocado, Alfalfa Sprouts, Tomato, Shaved Red Onion, Crimini Mushrooms and Roasted Yellow Pepper with fresh thyme and black pepper mayo on Multi Grain Bread served with Seasoned Shoestring Sweet Potatoes $7.00

 Executive Chef Tom Malone

Sunday Tasting Menu

August 2^nd 2015

 

 

Amuse Bouche

  Crawfish Fritter

Northern Minnesota “Woman Lake” crawfish, peppers, roasted sweet corn and “Laissez Les Bon Temps Rouler” sauce.

First Course

Shrimp Etouffee

Bay Shrimp, celery, onion, tomato, garlic, fresh herbs and spices over white rice.

Second Course

Duck & Andouille Sausage Gumbo

 Duck confit, Andouille sausage, green chilies, peppers, tomatoes, garlic, fresh herbs and okra in a rich Creole broth.

 

Third Course

  Blackened Ribeye Steak

Hand cut choice Ribeye steak season with house made Cajun Blackening spice, buttermilk fried onions, dirty rice, and fried okra.

 

Fourth Course

  White Chocolate French Baguette Pudding

Traditional “New Orleans” bread pudding with a Minnesota twist served with Bourbon Sauce.

$45 per Person

*Add $12 for Wine Pairing*

Hours 5:00pm – 9:00pm

Please Call to Make Reservations

218-336-2705

Executive Chef Tom Malone
Sunday Tasting Menu
July 5th, 2015

Amuse Bouche
Firecracker Shrimp
Grilled Jumbo Shrimp, Wonton Wrap, Sweet Korean Chili Sauce
Opolo, Viognier, Central Coast, California, 2011

First Course
Fingerling Potato Salad
Hickory Smoked Fingerling Potatoes, Hard Boiled Quail Eggs, Yellow Peppers, Red Onion, Fresh Tarragon Dressing
Sileni, Sauvignon Blanc, Marlborough, New Zealand, 2014

Second Course
Chilled Watermelon Gazpacho
Seedless Watermelon, Grilled English Cucumber, Red and Yellow Peppers, Mint, Ginger, Jalapeno
Milbrandt Vineyards, Riesling, “Traditions” Colombia Valley, Washington, 2012

Third Course
Bourbon B.B.Q
South Dakotan Bison Top Sirloin Steak, House-made Bourbon B.B.Q. Sauce, Corn on the Cob,
Oven Roasted Baked Beans with Molasses and Bacon
Kendall-Jackson, Pinot Noir, “Jackson Estate”, Anderson Valley, California, 2013

Fourth Course
Ice Cream Sandwich
Homemade Strawberry Ice Cream, Toffee, Chocolate Chip Cookies, Sea Salted Caramel

$45 per Person
*Add $12 for Wine Pairing*

Hours 5:00pm – 9:00pm
Please Call to Make Reservations
218-336-2705

Welcome Runners!

 

Join us for our Pasta Special Tonight 6/19!

 

Featuring House Made Regular and Whole Wheat Spaghetti, Gluten Free Penne Available on Request, and your Choice of Marinara or Alfredo Sauce for $14.00.

Add Shrimp, Chicken or Meatballs for $5.00

 

On Race Day 6/20 a Grab N Go Special Featuring

Kashi Granola Bars

Kashi Cereal

Bananas

Apples

Greek Yogurt

Bagels

 

Pick Any 4 Items for $6

Welcome Runners!

 

Join us for our Pasta Special Tonight 6/19!

 

Featuring House Made Regular and Whole Wheat Spaghetti, Gluten Free Penne Available on Request, and your Choice of Marinara or Alfredo Sauce for $14.00.

Add Shrimp, Chicken or Meatballs for $5.00

 

On Race Day 6/20 a Grab N Go Special Featuring

Kashi Granola Bars

Kashi Cereal

Bananas

Apples

Greek Yogurt

Bagels

 

Pick Any 4 Items for $6

Amuse Bouche
Lake Superior Whitefish Sushi
Applewood Smoked Whitefish with Caviar, Avocado, Pickled Carrot & Ginger.
Bollini, Pinot Grigio, Trentino Italy, 2011.

First Course
Organic Butter Lettuce Salad
Saki Poached Shitake Mushrooms, Watermelon Radish, Crispy Rice Noodles, Grilled Peach, Sesame, Soy Vinaigrette.
Villa Maria, Unoaked Chardonnay, Hawkes Bay, New Zealand. 2010

Second Course
Spicy Pork and Udon Noodle Soup
Marinated in Thai Garlic Chili, with Snap Peas, Carrots, and Spring Onions in a Rich Pork Broth.
Kendall Jackson, Jackson Estate Chardonnay, Santa Maria Valley, California, 2012

Third Course
Teriyaki New York Strip Steak
Hand Cut and Marinated in Teriyaki, Grilled and Glazed with a Teriyaki Glaze and Served with Stir Fried Garlic Chili Brussels Sprouts and a Crab Fried Rice Cake.
Beaulieu Vineyards, Cabernet Sauvignon, Napa Valley, California, 2011.

Fourth Course
Kluay Kaeg
Fried Bananas, Coconut Milk, Rice Flour, Toasted Coconut, Sugar and Sesame Seeds.

$45 Per Person
*Add $12 for Wine Pairing*

Hours 5:00pm – 9:00pm
Please Call to Make Reservations
218-336-2705

 

Sous Chef Stephanie Madson

Sunday Tasting Menu

May 3^rd 2015

  Amuse Bouche

Duck Confit

Served on a Seasoned Crostini, with Black Pepper and Honey Aioli, Caramelized Shallots, and Julienned Green Apples.

First Course

Cauliflower Seafood Soup

 With Bay Scallops and Browned Butter.

BV Century Cellars, Chardonnay, California, 2011

Second Course

Arugula Salad

Arugula Salad with Fennel Dried Blueberries, Tossed in a Blueberry and Apple Balsamic Vinaigrette.

Bollini Pinot Grigio, Trentino Italy, 2011

Third Course

Basted Alaskan Salmon

Cilantro Butter, Spicy Couscous, Grilled Asparagus, Peas and Heirloom Tomatoes.

Beaulieu Vineyards, Pinot Noir, Carneros, California, 2010

Fourth Course

Creamy Vanilla Bean Cheesecake

With Balsamic Macerated Blackberries.

                                                                  

$35

*Wine Pairing Add $12*

5:00pm – 9:00pm

Please Call to Make Reservations

218-336-2705

Mother’s Day Menu

 

STARTERS

Seared Diver Scallops

Fresh Diver Scallops, Buttered Brussels Sprout Leaves, Fiesta Micro Greens

$10

 

Stuffed Lefse

Homemade Lefse Stuffed with Cream Cheese, Chives, Scrambled Eggs

$10

 

Fennel & Fava Bean Salad

Shaved Fennel, Blanched Fava Beans, Pistachios, Pine Nuts, Fresno Chilies and Hazelnut Vinaigrette

$8

 

 Curried Carrot and Apple Soup

Creamed Curried Carrot, Red Delicious Apples made with Apple Cider, Fresh Cream

$6

BRUNCH

Toffee Bread Pudding French Toast

Cinnamon roll and toffee bread pudding, vanilla battered.  Served with homemade turkey blueberry sausage, fresh berries, warm maple syrup

$11

 

Vegetable Frittata

Grilled spring onions, heirloom cherry tomatoes, broccolini, eggplant, spinach, eggs and fresh mozzarella cheese served with crispy herbed hash brown, fresh fruit and berries, homemade zucchini bread

$14

  

Walleye Cake Eggs Benedict

Two poached eggs on walleye cakes, sautéed arugula and seared tomato smothered in a scratch made Hollandaise sauce served with fresh fruit & berries, homemade blueberry scone

$13

ENTREES

Stuffed Filet of Beef Tenderloin

Crab, brie cheese, Béarnaise sauce, parmesan, chive mashed Yukon gold potato, French cut baby green beans

$32

 

Stuffed Organic Free Range Turkey Breast Cutlets

Wild Rice floured cutlets, pan seared, Boursin cheese, asparagus and capacola, crimini mushroom sauce, creamy apple and pear polenta, brown sugar baby carrots

$21

 

Oven Roasted Atlantic Salmon

Apricot glazed Atlantic salmon filet, candied fresh peaches, Fresno jasmine rice, sautéed sugar snap peas

$26

 

DESSERTS

Champagne sabayon with candied blueberries and fresh mint puree

$7

 

Chocolate and strawberry layered cake with white chocolate butter cream frosting

$7

STARTERS
Smoked Lake Superior Trout Deviled Eggs
Red beet pickled eggs with smoked trout pâté $8

Dill Havarti and Scrambled Egg Crepes
Vanilla and maple crêpes stuffed with scrambled eggs and Havarti cheese, topped with crème fraiche and candied apricots $10

Raspberry Salad
Amaranth greens, raspberries, toasted goat cheese and croutons, served with peach & honey Vinaigrette $8

Melon Gazpacho Soup
Grilled honeydew, cantaloupe, tomatoes & cucumbers with key lime juice and Greek yogurt $6

BRUNCH
Grand Marnier Stuffed French Toast
Strawberries and cream cheese stuffed in almond French toast with maple syrup. Served with fruit and berries and choice sausage patties or bacon $11

Seafood Quiche
Shrimp, crab, bay scallops, scallions, Swiss cheese, eggs and cream topped with Mornay sauce. Served with hash brown, fruit and berries, and banana bread $14

Eggs Benedict Florentine
Two poached eggs on English muffins, sautéed spinach, and tomato with Hollandaise sauce. Served with Yukon gold fries and a strawberry muffin $12

ENTREES
Carved Moroccan Leg of Lamb
Moroccan spice Leg of Lamb, apple mint jam, baked onion, asparagus & fig stuffed tomato, with a sweet potato puree $24

Prosciutto French Cut Breast of Chicken
Seared prosciutto wrapped breast of chicken, Cognac, orange cream sauce, continental & wild rice, and grilled asparagus $21

Gulf Shrimp & Pasta
Sautéed gulf shrimp with olive oil, scallions, roasted garlic, peas, and tomatoes tossed with angel hair pasta $23

DESSERTS
Lemon Panna Cotta with Poached Pear Cabernet $7

Tuile Cookie Tulips with Raspberry Sorbet $7

Eat Downtown Menu Spring 2015

Lunch
Starters
Arcadian Blend Greens, Heirloom Cherry Tomatoes, Spring Onions, Avocado and Fried Spinach & Goat Cheese Polenta Croutons and Lingonberry Vinaigrette
Or
Creamy Wild Rice, Asparagus and Roasted Red Pepper Soup
Entrees
Bleu New York Steak Sandwich
Grilled Certified Angus New York Strip Steak, Sautéed Crimini Mushrooms, Caramelized Onions, Shallot Jam and Caves of Faribault Bleu Cheese on a Toasted Ciabatta Bun, Hand Cut and Parmesan Dusted Yukon Gold Steak Fries with Bourbon BBQ Dipping Sauce
Or
Lake Superior Whitefish Cake Sandwich
Oven baked Lake Superior Whitefish Cake, Seared Tomato, Wilted Baby Spinach, and Lemon Dill Aioli on a Toasted Cranberry & Wild Rice Bread, Hand Cut Sweet Potato Chips, and Siriacha Yogurt Dipping Sauce

Dinner
Starters
Arcadian Blend Greens, Heirloom Cherry Tomatoes, Spring Onions, Avocado and Fried Spinach & Goat Cheese Polenta Croutons, Lingonberry Vinaigrette
Or
Creamy Wild Rice, Asparagus & Roasted Red Pepper Soup
Entrees
Ale Roasted Pork Tenderloin
Locally Brewed Ale Marinated Heluka Beeler’s Farms of Iowa Organic Pork Tenderloin, Stone Ground Dijon Mustard Crème Fraiche, Sautéed Honey Crisp Apples, Smoked Gouda and Fresh Sage Mashed Yukon Gold Potatoes
Or
Roasted Vegetable Strudel
Oven Roasted Forest Mushrooms, Baby Spinach, Spring Onions, Asparagus, Purple Peruvian Potatoes, Golden Beet, Carrots, and Port Salute Cheese Wrapped in Black Truffle Oiled Filo Dough, Parsnip and Red Pepper Puree, Chickpea and Butternut Squash Pancakes, Fried Leek Greek Yogurt sauce

Desserts
S’ More Blonde Cake
Graham Cracker Crust, Blonde Brownie, Toasted House Made Marshmallow
Or
Coconut and Almond Roulade
Coconut Pound Cake, Fluffy Almond Frosting

Valentine’s Day Menu

Amuse Bouche
Smoked Duck Pâté
Long Island Duck, Asiago, Thyme & Sundried Apricot Cracker 8

First Course
Choice of:
Bay Scallop Bisque
Bay Scallops, Sherry Creamed Broth and Fresh Chive Crème Fraiche 9

Strawberry Salad
Amaranth Carnival Petite Greens, Strawberries, Toasted Hazelnuts & Lingonberry Vinaigrette 8

Second Course
Choice of:
Prosciutto Wrapped Prawns
Grilled Jumbo Prawns, Prosciutto, Grilled Vegetable Gazpacho 24

Chicken Terrine
Grilled Breast of Free Range Chicken, Pistachios, Shallots, Blood Orange & Fennel Puree 22

Creamy Polenta
Spinach, Goat Cheese, Forest Mushrooms 12

Third Course
Choice of:
Filet of Beef Tenderloin
Char Broiled Pecan Wood Bacon Wrapped Filet of Beef Tenderloin, Madeira Wine and Exotic Mushroom Demi Glaze, Duphinoise Potatoes, Haricot Verts 36

Roasted Vegetable Strudel
Oven Roasted Forest Mushrooms, Baby Spinach, Butternut Squash, Asparagus, Yukon Gold Potatoes, Carrots, Red Onion and Port Salute Cheese Wrapped in Herbed Filo Dough, Parsnip and Red Pepper Coulis, Arugula and Shallot Stuffed Mushrooms 22
Salmon & Scallops
Seared North Atlantic Salmon and Diver Scallops
Passion Fruit, Spiced Rum & Ginger Gastrique, Cilantro Scented Jasmine Rice Sugar Snap Peas 34

Forth Course
Choice of:
Chocolate Molten Cake
Warm Rich Dark Chocolate Creamy Cake, Pink Peppercorn Ice Cream 9

Meringue Cookie & Mousse
Meringue Cookie, Lemon Bean Mousse, Macerated Berries 9

Enjoy All 4 Courses for $65.00 per Person or Build Your Own Meal with A La Carte Items