Category: Our Neighborhood

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

Luther College Nordic Choir, one of the top college choirs in the nation, will present a concert at 7:00 p.m. on Thursday, February 5, 2015 at First Lutheran Church, 1100 (more…)

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.

 

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