December 7^nd 2014

 

Amuse Bouche

Goat Cheese & Roasted Beet Slider

Thin Sliced Red Beets, Herbed Goat Cheese, Crème Fraiche and a Balsamic Reduction

 

First Course

Arugula and Asparagus Salad

Char Grilled Asparagus, Arugula, Smoked Gouda and Toasted Hazelnuts

Served with a Honey Tarragon Vinaigrette

Kenefick Ranch “Pickett Road White” Calistoga, California, 2011

 

Second Course

Creamy Potato and Sausage Soup

Fingerling Potatoes, Lamb and Pheasant Sausage in a Creamy Broth.

Chateau St.Jean “Robert Young” Chardonnay, Alexander Valley, California 2009

 

Third Course

Braised Beef Short Ribs

Thousand Hills of Cannon Falls Minnesota Beef Short Ribs, Slowly Braised in Merlot, with Red and Green pepper mashed Potatoes and Buttered Haricot Verts

Peachy Cannon, “Cirque Du Vin”, Paso Robles California 2008

 

Fourth Course

Eggnog Flan

Served with Macerated Blueberries and Tuile Cookie

 

$35

*Wine Pairing Add $12*

 

Hours 5:00pm – 9:00pm

Please Call to Make Reservations

218-336-2705

Thanksgiving Menu

11am-2pm

 Starters

Beef Tenderloin Crostini

Cave Aged Bleu Cheese, Toasted BBQ Sauce and Scallions $11

Smoked Lake Superior Whitefish

Dill Havarti Cheese, Red Grapes, Horseradish Cream Cheese, Lemon, Capers and Crackers $10

 

Entrees

Yellow Curry Seafood Stew

Calamari, Shrimp, Scallop, Blue Crab, Mussels, Coconut Shrimp Broth, Tomato, Fresno Chili and Cilantro $25

Grilled Handcut Ribeye

Bordelaise Sauce, Parsnip and Potato Mash, Tricolored Baby Carrots and Broccolini 28

Thanksgiving Turkey Feast

Oven Roasted Ferndale Farms Turkey with House Made Rosemary Infused Stuffing, Gouda Mashed Potatoes, Buttery Beans and Carrots

Choice of Soup and Garden Salad

Choice of Apple or Pumpkin Pie $22

 

 

 

From Our Family to Yours, Happy Holidays

Thanksgiving Menu

11am-2pm

 Starters

Beef Tenderloin Crostini

Cave Aged Bleu Cheese, Toasted BBQ Sauce and Scallions $11

Smoked Lake Superior Whitefish

Dill Havarti Cheese, Red Grapes, Horseradish Cream Cheese, Lemon, Capers and Crackers $10

 

Entrees

Yellow Curry Seafood Stew

Calamari, Shrimp, Scallop, Blue Crab, Mussels, Coconut Shrimp Broth, Tomato, Fresno Chili and Cilantro $25

Grilled Handcut Ribeye

Bordelaise Sauce, Parsnip and Potato Mash, Tricolored Baby Carrots and Broccolini 28

Thanksgiving Turkey Feast

Oven Roasted Ferndale Farms Turkey with House Made Rosemary Infused Stuffing, Gouda Mashed Potatoes, Buttery Beans and Carrots

Choice of Soup and Garden Salad

Choice of Apple or Pumpkin Pie $22

 

 

 

From Our Family to Yours, Happy Holidays

Lunch

Starters

Organic Butter Lettuce, Puffed Wild Rice, Yellow Grape Tomatoes, Candied Pecans

Madeira Forest Mushroom Vinaigrette

Or

Smoked Lake Superior Herring Chowder

Entrees

1000 Hills Ranch of Cannon Falls Grass Fed Organic Ground Chuck Sliders

Caramelized Onions, Locally Grown Smoked Tomato, House made Sweet Zucchini Pickles & Wisconsin Sharp Cheddar on a Fresh

Baked Sweet Potato & Pecan Wood Bacon Biscuits and Served with

Rosemary & Alder Wood Smoked Sea Salt Hand Cut Fries.

Or

Ferndale Farms of Minnesota Free Range Organic Smoked Turkey Breast with,

Avocado, Locally Grown Tomatoes, Pecan Wood Bacon, Alfalfa Sprouts and Dried Cranberry Aioli on an in house baked toasted

focaccia bread and Served with Seasoned Yucca root fr

ies

Dinner

Starters

Organic Butter Lettuce, Puffed Wild Rice, Yellow Grape Tomatoes, Candied Pecans with a

Madeira Forest Mushroom Vinaigrette

Or

Smoked Lake Superior Herring Chowder

Entrees

Char Broiled American Bison Top Sirloin with a

Jalapeño & Blackberry Jam

Smoked Cheddar Dried Apple Mashed

Roasted Root Vegetables

Or

Pan Fried Wild Rice Flour Dusted Lake Superior Trout with

Shaved Fennel, Roasted Garlic Lemon Butter

Sautéed Swiss Chard, Turnips & Smoked Quinoa

Desserts

Minnesota Honey Crisp Apple Upside Down Pie with

Maple, Blueberry Crème Anglaise

Or

Rhubarb & Hazelnut Strudel with an Espresso Caramel Reduction.

Prices exclude beverages, tax and gratuity.

 

An Exciting Ensemble  of Regional Wild Game and Minnesota Grown Selections are the Main Characters in Our Next Sunday Tasting Menu, and when Coupled with Our Carefully Selected Wine Parings the Stage is Set for Another Epic Culinary Experience.

Reserve Your Spot Soon

Chef Tom Malone

Sunday Tasting Menu

November 2^nd 2014

 

Amuse Bouche

Apple Cognac Gravlax

North Atlantic Salmon Cured with Honey Crisp Apples, Cognac and Dill

Sliced Thin with Pumpernickel Rye Toast and Havarti Dill Cream Cheese.

 

First Course

Pumpkin, Yam and Dried Cranberry Soup

Honey Roasted Pumpkin, Yams and Sundried Cranberries in a Rich Vegetable Broth.

Villa Maria Unoaked Chardonnay, Hawkes Bay New Zealand 2010

 

Second Course

Spinach and Smoked North Dakotan Pheasant Salad

Baby Spinach, Candied Red Onion, Toasted Pine Nuts, Strawberries and Smoked Pheasant

With a Lingonberry Vinaigrette

Kim Crawford Sauvignon Blanc, Marlborough New Zealand, 2013

 

Third Course

Tenderloin of Beef Medallions

Thousand Hills of Cannon Falls Minnesota Tenderloin of Beef Medallions, Pan Seared,

Caves of Faribault Bleu Cheese, Grilled Asparagus Compound Butter

Forest Mushroom Demi-Glace, Oven Roasted Root Vegetables and Shoe String Sweet Potatoes

Rutherford Hill Barrel Select Cabernet Sauvignon, Napa Valley California 2011

 

Fourth Course

Cinnamon Roll Bread Pudding

Served with Fresh Blueberry Ice Cream and Crème Anglaise.

 

$35

*Wine Pairing Add $12

Hours 5:00pm – 9:00pm

Please Call to Make Reservations

218-336-2705

Thank you to all those who came out for this month’s Sunday tasting. This event, and the organic culture of family and friendship that it creates through simple but flavorful dishes and carefully paired wines, represents the core of the Sheraton Duluth’s philosophy of making meaningful connections with our guests. We anticipate seeing you again on Sunday October 5th, 2014. Here is a mouth watering snap shot of what to expect.

Chef Tom Malone

Sunday Tasting Menu

October 5^th 2014

 

Amuse Bouche

American Bison Carpaccio

Black Hills Free Range Bison Top Sirloin, Wild Rice Crostini

Roasted Shallot Jam

 

First Course

Lake Superior Whitefish & Apple Chowder

Sugar Maple Smoked Whitefish, Yukon Gold Potatoes,

Dry Sherry and Grilled Honey Crisp Apples

Kenefick Ranch “Pickett Road White” Calistoga California 2011

 

Second Course

Endive and Heirloom Tomato Salad

Fresh Endive, Oven Roasted Heirloom Tomato, Fresh Basil and Smoked Cheddar

with a Blueberry Balsamic Vinaigrette

Milbrandt Vineyards “Riesling” Colombia Valley, Washington, 2012

 

Third Course

Grilled Apple Cider Pork Tenderloin

Iowa’s Beller Farms All Natural Heluka Pork Tenderloin,

in an Apple Cider Cinnamon Marinade

Smoked Tomato Chili Sauce

Roasted Apple & Sage Mashed

Oven Roasted Honey, Molasses & Spice Rum Green Top Baby Carrots

Marietta “Lot 60” Old Vine Red Blend California

 

Fourth Course

Pumpkin Crepes

Minnesota Honey Crisp Caramel Apple Ice Cream

$35

*Wine Pairing Ad

Hours 5:00pm – 9:00pm

Please Call to Make Reservations

218-336-2705

A very special Sunday Tasting is coming to you on September 7th 2014. Chef Tom Malone has put together another masterpiece for even the most dicriminating palet and to sweeten the pot even more you will get to compliment every bite with the soothing vocals of Mr. Tom O’Hara. Make you reservations soon, I promise you all, you won’t be dissapointed. Check out the menu and Wine parings below.

Chef …Tom Malone
Sunday Tasting Menu
September 7th 2014

Amuse Bouche
Whitefish Timbale
Lake Superior Whitefish, Spiced Rum and Mango Gastrique and a Key Lime Hollandaise

First Course
Creamed Wild Rice
With Roasted Duck, Dried Blueberry and Duck Cracklings
Chateau St Jean Chardonnay, Alexander Valley California, 2009

Second Course
Grilled Radicchio Salad
With Poached Butternut Squash, Blackberries, Toasted Pumpkin Seeds, Blood Orange and Honey Yogurt Dressing
Bollini Pinot Grigio, Trentino Italy, 2011

Third Course
Free Range Turkey Breast
From Ferndale Farms of Minnesota, Organic Breast of Turkey Cutlets, Dusted with Wild Rice Flour, Pan Seared and Served with Wisconsin Sharp Cheddar Cheese Curds, Sage and Toasted Spring Onion Pan Style Gravy, and a Black Cherry Smoked Locally Grown Tomato Barley Risotto and Sautéed Baby Kale
Beaulieu Vineyards, Carneros Pinot Noir, Napa Valley, California,2011

Fourth Course
Upside Down Pie
Minnesota Honey Crisp Apple, Maple Honey Crème Anglaise

$35
*Wine Pairing Add $12*

Hours 5:00pm – 9:00pm
Please Call to Make Reservations
218-336-2705
#restaurant301 #sheratonduluth

Mother’s Day Special Menu

Orange, Honey & Ricotta Stuffed French Toast, with Strawberry Champagne Butter $8

 

Endive and Watercress Salad with Red Pear, Blue Cheese, with Walnut Vinaigrette $8

 

Crab Louie Salad with Avocado and Grilled Baby Romaine $8

 

Char Grilled Shrimp Cocktail with Avocado and Heirloom Tomato $12

 

Spring Vegetable Fettuccine Primavera $18

 

Pork Tenderloin, Smoked Pineapple and Jalapeno Salsa, with Jasmine Rice $24

 

Filet of Beef Au Poivre with Morel Mushrooms and English Peas, with Lobster Mashed Potatoes $30  

 

Ginger and Pineapple Carrot Cake with a Cinnamon Butter Cream and Candied Carrots $7

 

Chocolate Red Wine Ice Cream with Macerated Strawberries and a Mint Whip Cream $7

 

Restaurant 301 and the Sheraton Duluth Hotel are Happy to Announce our Easter Sunday Menu. We will be open from 6:30am-Noon with our full Breakfast Menu and Noon-7pm with our Dinner Easter Menu.

  

Starters

 Crab Louie Salad with Avocado and Grilled Baby Romaine  8

Tomato and Arugula Salad, Goat Cheese and Lemon Balsamic Reduction  8

English Pea and Lobster Bisque with a Mint Crème Fraiche  8

Entrees

 Yellow Curry Seafood Stew, Coconut Shrimp Broth, Calamari, Shrimp, Scallop, Blue Crab, Mussels, Tomato, Fresno Chili and Cilantro  25

Grilled Handcut Ribeye, Bordelaise Sauce, Parsnip and Potato Mash, Tricolored Baby Carrots and Broccolini  28

Roasted Lamb with a Chocolate and Chili Pepper Veal Gloss, Ricotta Polenta and Fava Beans  28

Grilled Atlantic Salmon with a Baby Green & Vegetable Salad and Jasmine Rice  24

Call 218-336-2705 to make your Reservations!

 

    Thursday April 17th at 6pm

First Course: Ahi Tuna Tartare with Avocado, Lemon and Crème Fraiche

Second Course: Scallop Carpaccio, Bresaola and White Truffle Oil

Third Course: White Bean Soup with Golden Chanterelles, Carrot Sage Foam, Micro Watercress

Fourth Course: Bucatini Pasta with Black Garlic, Baby Heirloom Tomatoes, Porcini Mushroom Sauce

Fifth Course: Lamb Tenderloin, White Corn Polenta, Spring Onions, English Peas and Lavender Flowers, Golden Chanterelle Veal Jus

Sixth Course: Lemon Meringue, Rose Cream, Fresh Raspberries and Mint

$65 per Person includes Italian Wine Pairings

Valentine’s Day ~ 6 Course Menu

 

Amuse

Beet Carpaccio, Fresh Mozzarella, Petit Basil  

Starters

Red Beet Risotto

Goat Cheese Foam and Chive Oil

or

Red Wine Braised Short Rib

Parsnip Puree, Pickled Carrot and Daikon Radish

12

Soups

French Onion Gratinee or Carrot Ginger with a Spiced Crème Fraiche

8

Salad

Mache Greens, Pomegranate, Goat Cheese, Fennel

Toasted Almond and Black Pepper Vinaigrette

6

Entrées

Beef Tenderloin Au Poivre Noir

Sweet Potatoes, Pearl Onions, Rainbow Chard

Cherry Red Wine Demi-Glace

or

Coriander and Black Pepper Crusted Chicken

 Wild Mushroom and Carrot Rice, Honey Ginger Chicken Jus

or

Grilled Steelhead with Cucumber and Dill Greek Yogurt

French Lentils, Heirloom Baby Tomato and Arugula

35

Desserts

Red Velvet Cake with Vanilla Butter Cream

Raspberry and Strawberry Compote

or

Mint Chocolate Enrobed Cheesecake

White Chocolate and Blood Orange Mousse

8

**Enjoy all 6 Course for $65 or Build your own Meal as a la Carte Items**

WINEMAKER DINNER AT RESTAURANT 301 WITH BOB IANTOSCA

 THURSDAY FEBRUARY 6^TH 2014 AT 6:30PM 

$45 INCLUDES DINNER & WINE

FACEBOOK    &   TWITTER

218.336.2705

~

Amuse

Stuffed Mussel

 Orange, Tomato, Sweet Vermouth

 

First Course

Chicken Wing Confit

 Mizuna Greens, Plum & Cardamom Chutney, Pickled Fennel, Red Chili, Leek, Daikon Radish

 

Second Course

Crab and Onion Bouillabaisse

 Sweet Rye Crouton, Avocado & Mint Meringue

 

Third Course

Caramelized Halibut

 Celery Root Puree, Shiitake Mushrooms,

Pea Tendrils, Red Beet Poached Carrots

 

Fourth Course

Chocolate and Almond Sponge Cake

Coffee & Grand Marnier Crème Glace

 

Stay Tuned for Menu!

New Year’s Eve

Six Course Menu

$65

 **Enjoy all 6 Courses for $65 or Build your own Meal as ala Carte Items**

Amuse

Shrimp Cocktail

 

Starters

Beef Tartar, Quail Egg, Capers, Fresh Herbs and Grilled Ciabatta Bread

Cast Iron Scallop with Onion, Fennel and Parsley Butter Wine Sauce

12

 

Soups

Lobster Bisque with Fresno Chili Oil

Sweet Potato and Peanut with Chocolate Mole Crème Fraiche

8

 

Salad

Segmented Orange and Grapefruit, Red Beet and Fennel

Champagne Vinaigrette

6

 

Entrées

Espresso Rubbed Filet of Beef, Mushroom Fricassee, Cognac Whipped Sweet Potatoes, Red Wine Veal Jus

Broiled Lobster Tail, Lemon Thyme Risotto, Black Pepper Buttered Asparagus

35

 

Desserts

Red Wine Poached Pear, Lemon Sponge Cake and Champagne Sabignon

Chocolate Gateau with Candied Orange Ice Cream

8

 

**Enjoy all 6 Courses for $65 or Build your own Meal as ala Carte Items**

Christmas Eve: 6:30am to 8pm offering our Full Menu

Christmas Day: 4pm-10pm featuring our Christmas Menu

Reservations are Highly Recommended for this Holiday Season

218.336.2705

Sunday Tasting Menu

 December 1^st 2013

 Amuse-Bouche

 Segmented Orange and Fennel

 Pickled Red Beet

 First Course

 Spinach Salad with Candied Walnut

 Feta Cheese and Cherry Vinaigrette

  2009 Chateau St. Jean, Chardonnay, California

 

Second Course

 Blue Crab and Onion Soup

  Ginger and Garlic Toasted Crouton

 2009 Black Tower, Riesling, Germany

 

Third Course

 Brown Butter Basted Alaskan Halibut 

 Fava Beans, Heircot Vert, Tomato and Scallion Puree

 Grapefruit and Fennel Salad

 2011 Century Cellars by BV, Chardonnay, California

  

 Fourth Course

 Eggnog Crème Brulee

 Gingersnap Snowflake

 

$35  *Wine Pairing Add $12*

 

 

 

Mains

Grilled Scottish Salmon – Red Quinoa, Carrot, Leek, Lemon, Tomato and Cucumber Dill Crème Fraiche 24

Roasted Wild Acres Turkey –Traditional Herb Stuffing, Parsnip and Potato Mash, Cranberry Chutney and Heircot Vert 21

Lobster Langoustine and Mushroom Risotto –Shiitake and Oyster Mushrooms, Fresh Herbs and Shaved Parmesan Cheese 21

Grilled Handcut Ribeye –Bordelaise Sauce, Parsnip and Potato Mash, Tricolored Baby Carrots and Broccolini 28

 

Desserts

Cheese Cake – Sautéed Apples and Cranberry, Cinnamon Whipped Cream 6

Spiced Pumpkin Pie –Candied Pecans and Cinnamon Whipped Cream 6

Chef Kevin Ilenda’s Sunday Tasting Menu

November 3^rd 2013 

 

Amuse-Bouche

Cornet of Smoked Salmon with Dill Crème Fraiche, Green Onion and Lemon Vinaigrette

 

First Course

Potage Fausse Tortue; Quenelle of Chicken Pate and Fresh Chervil

2009 The Dreaming Tree, Cabernet Sauvignon, CA

 

Second Course

Fresh Mustard Greens and Shaved Fennel, Veal Sweet Breads with an Apple Gastrique

2010 Folonari, Chianti, Italy

 

Third Course

Coriander and Toasted Pepper Braised Porkbelly, Apple and Fennel Salad with Pickled Chili Peppers, Caramelized Garlic and Parsnip Puree

2010 Black Tower, Riesling, Germany

 

Fourth Course

Trio of Chocolates; Dark Chocolate Cake Dusted with Cocoa, Chocolate and Red Wine Mousse, Chocolate & Pistachio Ice Cream with Black Pepper and Carmel Brulee

 

 

$35 *Wine Pairing Add $12*  

Please Call to Make Reservations 218-336-2705

New Year’s Eve is Just a round the Corner!

Come Celebrate with Dinner at Restaurant 301

Featuring Chef Kevin Ilenda’s 6 Course Menu for $65 or Al a Carte Options!

 

Amuse

Shrimp Cocktail

Starters

Beef Tartar, Soft Poached Farm Fresh Egg and Grilled Ciabatta Bread

Cast Iron Scallop with Onion, Fennel and Parsley Butter Wine Sauce

12

 Soups

Lobster Bisque

Mushroom, Beef and Barely

8

 Salad

Orange, Red Beet and Fennel Salad Champagne Vinaigrette

6

 Entrées

Espresso Rubbed Filet of Beef, Mushroom Fricassee, Cognac Whipped Sweet Potatoes, Red Wine Veal Jus

Broiled Lobster Tail, Lemon Thyme Risotto, Black Pepper Buttered Asparagus

35

 Desserts

Red Wine Poached Pear, Lemon Sponge Cake and Champagne Sabignon

Chocolate Fresno Cake with Balsamic Marinated Blackberries and Orange Whipped Cream

8

Due to the Holiday we will forego our Sunday Tasting Menu on Dec 30th

Sunday Tasting Menu for December 23rd 2012 

Amuse-Bouche: Spicy Grilled Beef Crustini with Pickled Vegetable Salad

 

First Course: Arugula and Spinach Salad with Roasted Citrus Vinaigrette

2010 Clifford Bay Sauvignon Blanc, New Zealand 

 

Second Course:  Butternut Squash Risotto, House Cured Bacon and Pure Vermont Maple Syrup

2010 Century Cellars by BV Chardonnay, CA

 

Third Course: Duck Au’ Poivre, Ivory Lentils, Scallions and Morel Mushrooms

2009 Kenwood Cabernet Sauvignon “Jack London Vineyard”, Sonoma Valley

 

Fourth Course: Eggnog French Toast with Cranberry Ice Cream

Connolly’s Tom and Jerry with Crown Royal Maple Finished

 

$30 with Wine Pairing Add $12