Category: Our Neighborhood

Month of February Lunch Specials

Sunday: Eggs Benedict Florentine:  Two Poached Eggs on Thick Sliced Grilled Tomatoes, Spinach and Hollandaise Sauce served with a Side of Fruit, Vanilla Greek Yogurt and Berries. $9.00

Monday: Pheasant Sausage & Cognac Pasta: Grilled South Dakotan Pheasant tossed with Roasted Garlic, Broccolini, Acorn Squash, Red Onion and Fettuccini Fresh Cream, Asiago Cheese and Cognac, served with Artisan Bread. $10.00

Tuesday: Turkey Burger Sliders: Ferndale Farms of Cannon Falls Minnesota Organic Free Range Ground Turkey, Roasted Chipotle Salsa, Micro Cilantro, Tomato, and Red Onion on Broche Slider Buns with Tortilla chips.  $9.00

Wednesday: Smoked White Fish Salad: Boston Bib and Arcadian Spring Mix Shaved Fennel, Enoki Mushrooms, Tomato, Herbed Focaccia Croutons and Roasted Red Pepper, Cream Cheese Dressing.  $11.00

Thursday: Soup & Sandwich Combo: Soup of the Day or Cream of Wild Rice Soup, and Your Choice of Ferndale Farms Smoked Turkey Breast & Munster cheese or Hickory Cured Pit Ham & Sharp Cheddar cheese, both with butter lettuce, tomato and mayo. Served with BBQ Chips or Hand cut Fries $9.00

Friday: Old Bay Shrimp Salad Sandwich: Shrimp, Celery, red onion chives, fresh dill, carrot curls, mayo, lemon zest and Key lime juice on a toasted New England Bun served with sweet potato waffle fries $9.00

Saturday: Brunch Burrito: Garlic Herb Flour Tortilla, Scrambled Eggs, Chorizo Sausage, Peppers, Onion, Fresno Chilies, and Pepper Jack and Cheddar Cheese, Salsa and Herbed Home Fries $8.00

Valentine’s Day Menu

Amuse Bouche

Smoked Duck Pâté

Apple cider marinated duck breast, Asiago, thyme & toasted baguette

 –

First Course

Curried Apple Dried Fig and Basmati Soup

Apples, Basmati rice, dried figs in a curry coconut cream and fresh chive crème fraiche

 –

Second Course

Prosciutto Wrapped Prawns

Grilled jumbo prawns, prosciutto, micro greens, strawberries, toasted hazelnuts & Lingonberry Vinaigrette

–

Third Course

Filet of Beef Tenderloin & Seared Diver Scallop

Char Broiled pecan wood bacon wrapped filet of beef tenderloin, butter seared diver scallop pomegranate port wine demi glaze, smoked cheddar whipped potato, sautéed baby green top carrots and broccolini

–

Fourth Course

White Chocolate Raspberry Cheese Cake

Chocolate cookie crust, red velvet ice cream, chocolate covered strawberry

$45 per person

Sileni Wine Paired Menu

–

Amuse Bouche

Smoked Duck Pâté

Apple cider marinated duck breast, Asiago, thyme & toasted baguette

 –

First Course

Curried Apple Dried Fig and Basmati Soup

Apples, Basmati rice, dried figs in a curry coconut cream and fresh chive crème fraiche

 –

Second Course

Prosciutto Wrapped Prawns

Grilled jumbo prawns, prosciutto, micro greens, strawberries, toasted hazelnuts & Lingonberry Vinaigrette

–

Third Course

Filet of Beef Tenderloin & Seared Diver Scallop

Char Broiled pecan wood bacon wrapped filet of beef tenderloin, butter seared diver scallop pomegranate port wine demi glaze, smoked cheddar whipped potato, sautéed baby green top carrots and broccolini .

–

Fourth Course

White Chocolate Raspberry Cheese Cake

Chocolate cookie crust, red velvet ice cream, chocolate covered strawberry

Must Call to make reservations prior. 218 336 2705

Month of January Lunch Specials

Sunday: Grilled Three Cheese, Avocado and Tomato Omelet:  Smoked Cheddar, Port Salute, Fresh Mozzarella, Heirloom Cherry Tomato and Avocado, Red Onion Garlic Home Fries. $9.00

Monday: Cuban Sandwich: Roast Pork, Pit Ham, Dill Pickle, Swiss Cheese, Yellow Mustard on a Ciabatta Roll, Pressed & Grilled, Fried Plantains and Black Beans. $8.00

Tuesday: Vegetable Lasagna: Fresh Vegetables, Pasta, Fresh Oregano and Roasted Garlic Cream Sauce, Ricotta and Fresh Mozzarella Cheese, Topped with Boursin Cheese served with a Side Garden Salad with choice of Dressing and Garlic Banquette $9.00

Wednesday: North American Elk Meatloaf: Slow Baked Elk Meatloaf, Home Style Gravy, Sour Cream & Chive Mashed Potato, served with Chef’s Sautéed Vegetables $11.00

Thursday: Chicken Strip and Pepper Jack Sliders: Crispy Fried Chicken Tenders, Pepper Jack Cheese on Toasted Pretzel Slider  Buns, Sautéed Onions, Fresno Peppers and Roasted Chipotle Salsa served with Jalapeño Cheese Curds $8.00

Friday: Jambalaya: Gulf Shrimp, Andouille Sausage, Grilled Chicken, Peppers and Onions, Celery and Tomatoes in a Cajun Spiced Sauce Served with Dirty Rice $12.00

Saturday: Brunch Burger: Char Grilled Thousand Hills Ranch Grass Fed Ground Chuck, Fried Egg, Canadian Bacon, Grilled Sausage Patty, Avocado, Tomato and American Cheese on Toasted Wild Rice and Cranberry Bread served with a side of Béarnaise Sauce & Herbed Hash Browns $15.00

Chef Tom Malone

Sunday Tasting Menu

January 10^th 2016

Amuse Bouche

Seared Lake Superior Cisco

Butter Seared Lake Superior Fresh Water Herring, Wild Rice & Fig Bilini, Golden Whitefish Roe, Cracked Black Pepper & Lemon Gastrique, Micro Cilantro

First Course

Winter Vegetable & Pancetta Soup

 White Bean, Flowering Kale, Acorn Squash, Baby Carrots, Celery, Leeks and Crispy Pancetta

Second Course

Hearts of Palm & Artichoke

Hearts of Palm, Marinated Artichokes, Heirloom Cherry Tomatoes, Fresh Mozzarella, Lemon & Fresh Basil Vinaigrette

Third Course

 Braised North American Elk Short Ribs

Tawny Port Wine Braised Elk Short Ribs, Rosemary & Port Jus, Creamed Spinach, Pearl Onion, Fresh Sage and Baby Red Potato

Fourth Course

  Granny Smith Apple Strudel

 Maple Syrup Walnut Ice Cream, Fresh Whipped Cream, Apple Cider Reduction

$45

*Wine Pairing Add $12*

Hours 5:00pm – 9:00pm

Please Call to Make Reservations

218-336-2705

Chef Tom Malone

Sunday Tasting Menu

December 6^th 2014

Amuse Bouche

Grilled Pork Cheek and Polenta Napoleon

Beeler’s Farms of Iowa Organic Pork Cheeks, Asiago Herb Polenta Cake, French Lentils, Pepin Heights Orchard Apple Cider & Spiced Rum Gastrique

First Course

Cream of Duck Confit, Wild Rice and Dried Blueberry Soup

 Duck Confit, Minnesota Wild Rice and Dried Blueberries, Toasted Leeks, Baby Carrots, Red Onion in a Creamy Fresh Thyme Broth

Second Course

Lake Superior Trout Salad

Smoked Trout, Baby Romaine hearts, Toasted Focaccia Croutons, Dill Havarti, Creamy Charred Red Pepper Chive Dressing

Third Course

 Grilled Ribeye Steak

Thousand Hills of Cannon Falls Minnesota Ribeye Steak,

Caves of Faribault bleu cheese, Snow Crab Claw Compound Butter,

 Merlot Braised Crimini Mushroom Caps, Herb and Roasted Garlic Basmati Rice

Fourth Course

  Fresh Strawberry Ice Cream Sundae

 Homemade Strawberry Ice Cream, Sea Salted Caramel, Toffee Crumbles, Chopped Pistachios & Fresh Whipped Cream

$45

*Wine Pairing Add $12*

Hours 5:00pm – 9:00pm

Please Call to Make Reservations

218-336-2705

Month of December Lunch Specials

Sunday: Firecracker Shrimp Omelet:  Marinated Gulf Shrimp, Fresno Chilies, Pepper Jack Cheese served with Korean Sweet Chili Sauce and a side of Scallion & Ginger Hash Browns. $10.00

Monday: French Dip: Roast Beef, Rosemary Infused Au Jus, Swiss Cheese on a Toasted Ciabatta Roll served with Cheddar Fries or Cheddar Tots. $9.00

Tuesday: Chef’s Salad: Arcadian Field Greens, Julienne, Pit Ham, Smoked Organic Ferndale Farms Turkey, American, and Swiss Cheese, Cherry Tomatoes, Shaved red Onion, Hard Boiled Egg and Croutons with a choice of Dressing   $9.00

Wednesday: Veggie Quiche: Grilled Zucchini, Yellow Squash, Red Onion, Asparagus, Spinach and Tomato in an Egg, Cream and Swiss Cheese Pie Topped with a Boursin Cheese Sauce served with Chef’s Sautéed Vegetables $9.00

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: Walleye Cake Sliders: Two Freshwater Canadian Walleye Cakes on Toasted Brioche Buns with Micro Green Slaw and Lemon Dill Aioli. Served with Chips, Tater Tots, Fruit or Fries $12.00

Saturday: Fried Egg Sandwich: Two Farm Fresh Fried Eggs, Pecan Wood Bacon, Canadian Bacon, Tomato, Avocado and Smoked Cheddar on Toasted Wild Rice and Cranberry Bread served with Chips, Tater Tots, Fries or Fruit $9.00

New Year’s Eve Menu

Amuse Bouche

Oyster Tartlet

Fresh Gulf Oyster, Phyllo Cup, Horseradish Cream, Herbed Panko $10

First Course

Choice of:

Lobster Bisque

Grilled Lobster, Rich Creamy Shellfish Broth, Blood Orange Gastrique, Crawfish Crème Fraiche $9

Baked Goat Cheese, Roasted Fig and Grilled Pear Salad

Arcadian Greens, Wild Rice Breaded Baked Goat Cheese, Roasted Figs, Grilled Red Anjou Pear, Toasted Pumpkin Seed, Raspberry Balsamic Vinaigrette $9

Second Course

Choice of:

Cracked Pink Peppercorn & Grand Marnier Gravlax

House Cured Sockeye Salmon, Toasted Baguette, Minced Red Onion, Sherry Cream Cheese $12

Brie Encroute

Warm Brie, Puff Pastry, Toasted Walnuts, Minnesota Honey Gastrique, Almond Toast $12

Bourbon Ribeye Steak Crustini

Bourbon Soaked Ribeye Strips, Red Pepper and Rosemary Cream Cheese $12

Third Course

Choice of:

Bison & Lobster

South Dakota Bison New York Strip Steak, Cold Water Lobster Tail, Béarnaise Sauce, Fresh Lemon Dill Drawn Butter, Herb Black Truffle Oil Roasted Fingerling Potatoes, Broccolini, Baby Green Top Carrots $42

Seared Breast of Duck

Pan Seared Breast of Duck, Blackberry, Chambord Demi, Arugula, Snap Peas, Carrot Curls, Yellow Pepper, Roasted Garlic, Buttered Linguine $31

Apricot Glazed Salmon

Grilled North Atlantic Salmon, Apricot, Cognac Glaze, Sautéed Spinach, Butternut Squash, Roasted Sweet Corn Risotto $29

Forth Course

Choice of:

Brandy Alexander Pie

Cognac, Crème de Cacao, Sugar, Fresh Whipped Cream, Shaved Chocolate $10

Irish Cream Crème Brulee

Bailey’s Irish Cream Liqueur, Sugar, Cream  $9

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