Executive Chef Tom Malone

Sunday Tasting Menu

September 4^th 2016

Amuse Bouche

Smoked Elk Sausage

North American elk “little smoky” herbed puff pastry, cranberry & blueberry compote

First Course

Butter Bib & Grilled Kale Salad

Local grown butter bib lettuce, grilled flowering kale, fresh peach, micro “Rambo” radishes

Flash fried lotus root chips, Lemon Asiago Vinaigrette

Second Course

North Shore White Fish Chowder

  Lake Superior smoked white fish, celery, pancetta, red onion, Yukon Gold potatoes in a seafood cream 

Third Course

 Bison New York Strip Steak

South Dakota free range bison, blackberry cognac crème reduction, honey roasted baby carrots & yellow squash Sea salt & rosemary butternut squash yam puree

Fourth Course

Root Beer Float

House made vanilla bean ice cream, 1919 Midwest draft root beer, espresso chocolate biscotti and whipped crème

$45 per Person

*Add $12 for Wine Pairing*

Hours 5:00pm – 9:00pm

Please Call to Make Reservations

218-336-2705

September Lunch Specials

Sunday

Green Fried Tomato Eggs Benedict: Poached Eggs, Green Fried Tomatoes Arugula, Red Onion, Asparagus, Hollandaise Sauce

Herbed Hash Browns

$10.00

Monday

Chicken Quesadilla: Grilled breast of Chicken, Peppers, Onions, Chilies, Pepper Jack & Cheddar in a Jalapeño Cheddar Flour Tortilla Roasted Chipotle Salsa

$7.00

Tuesday

Bison Philly Cheese Steak: Shaved Grilled Bison Steak, Caramelized Onion & Green Peppers, Port Salute Cheese, Toasted Ciabatta Roll

Beer Battered Onion Rings

$11.00

Wednesday

Southwest Chicken Salad: Arcadian Field Greens, Arugula, Black Beans, Red Onion, Tomato, Jicama, Grilled Corn, Chipotle Grilled Chicken

Creamy Lime Avocado Dressing

$8.00

Thursday

Green Fried Tomato Grilled Cheese: Port Salute, Green Fried Tomatoes, Micro Rock Chive Aioli on Toasted Multi Grain, Fries, Fruit or Chips

$8.00

Friday

Shore Lunch Pan Fried Walleye Sandwich: Toasted Ciabatta Roll, Butter Lettuce, Tomato, Lemon Dill Mayo, Sweet Potato Waffle Fries

$10.00

Saturday

Capacola, Fried Egg and Smoked Gouda Bagel: Fried Egg, Spicy Capacola, Smoked Gouda, Fresno Blackberry Jam & Tater Tots

$7.00

 Executive Chef Tom Malone

Sunday Tasting Menu

August 7^th 2016

Amuse Bouche

Seared Trout Crepe

Lake Superior trout, honey thyme wild rice crepe, herbed crème fraiche, Bent Paddle Black infused whole grain mustard, Finnegan Farm’s of Two Harbors micro rock chives

Villa Maria Chardonnay Un-Oaked “Private Bin” 2013 Hawkes Bay New Zealand

First Course

Smoked Pork Cheek Salad

Smoked organic “Heluka” pork cheek, micro greens, toasted pine nuts, candied red onion “caves of Faribault” blue cheese with a maple honey vinaigrette

Marietta Red “Old Vine” California, Lot #62

Second Course

Grilled Minnesota Sweet Corn Bisque

  Smoked sea salt & cracked black pepper butter drizzle, Finnegan Farm’s of Two Harbors micro pop corn shoots

Milbrant Riesling Evergreen Vineyards Columbia Valley 2013

Third Course

Stuffed Cornish Game Hen

Cornbread & Pancetta dressing, crimini mushroom crème, black truffle oil whipped parsnip & Yukon gold potato, Swiss chard & Chinese kale

Acrobat “King Estate” Pinot Noir Oregon 2013

Fourth Course

Pistachio Brittle Ice Cream

House made ice cream, fresh blueberry gastrique, espresso whipped cream & shaved white chocolate

$45 per Person

*Add $12 for Wine Pairing*

Hours 5:00pm – 9:00pm

Please Call to Make Reservations

218-336-2705

August Lunch Specials

Sunday

Seafood Quiche: Blue Crab, Bay Scallops, Shrimp, Spinach, Red Onion, Swiss Cheese, Cream, Eggs, Hollandaise Sauce & Side Salad

$10.00

Monday

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

Tuesday

Dog Days of Summer Veggie Sandwich: Avocado, Micro Rock Chives, Tomato, Shaved Red Onion, Crimini Mushrooms and Roasted Yellow Pepper with Fresh Thyme and Black Pepper Mayo on Multi Grain Bread. Served with Sweet Potato Fries

$7.00

Wednesday

Chef Thomas Salad: Arcadian Field Greens, Thousand Hills Grilled Flat Iron Steak, Smoked Organic Ferndale Farms Turkey, Dill Havarti, Baby Swiss Cheese, Heirloom Cherry Tomatoes, Shaved Red Onion, Red Beet Hard Boiled Egg and Croutons with a Choice of Dressing

$9.00

Thursday

Green Fried Tomato B.L.T.: Pecan Wood Bacon, Butter Lettuce and Arugula, Green Fried Tomato, Siriacha Mayo on Toasted Franklin Street Bakery Multi Grain. Served with Fruit or Lotus Root Chips

$8.00

Friday

Fish and Chips: Local Lake Superior Whitefish, Castle Danger “Danger Ale” batter, Parmesan dusted Yukon Gold Baked Potato Wedges, Fresh Lemon, Dill and Caper Tartar Sauce

 $9.00

Saturday

Southwestern Brunch Burrito: Scrambled Eggs, Bell Peppers, Onions, Chorizo, Cheddar and Pepper Jack Cheese, Smoked Chipotle Salsa Wrapped in a Jalapeño Flour Tortilla. Served with Corn Tortilla Chips

$7.00

July Lunch Specials

Sunday

Grilled Three Cheese, Avocado and Tomato Omelet: Smoked Cheddar, Herbed Boursin, Fresh Mozzarella, Heirloom Cherry Tomato and Avocado and Red Onion. Served with Garlic Home Fries  $9.00

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  $8.00

Tuesday

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 Spring Mix, Tomato and Mayo. Served with BBQ Chips or Fries  $9.00

Wednesday

Curried Chicken Salad Pita Pocket: Grilled Chicken Breast, Apple, Golden Raisins, Shaved Red Onion in a Curry Coconut Mayo with Spring Mix and Tomato in Warm Pita Pocket Bread served with Lotus Root Chips  $8.00

Thursday

Crispy Buffalo Chicken Wrap: Crispy Buffalo Chicken Tenderloins wrapped in a Jalapeño and Cheddar Wrap with Spring Mix, Diced Tomato, Shaved Red Onion and Cheddar. Served with Fruit or Fries $8.00

Friday

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 Vegetable Fried Rice  $10.00

Saturday

Fried Egg Sandwich: Two Farm Fresh Fried Eggs, Pecan Wood Bacon, Canadian Bacon, Tomato, Avocado and Smoked Cheddar on Toasted Multi Grain Bread served with Fries or Fruit  $9.00

Executive Chef Tom Malone

Sunday Tasting Menu

June 5^th 2016 

Amuse Bouche

Shrimp Ceviche

Gulf Shrimp, red & yellow peppers, red onion, micro cilantro, olive oil, key lime and lemon juice, plantain chip

First Course

Watermelon, Grilled Romaine & Plum Salad

Fresh plums, watermelon, grilled heart of romaine, creamy mango honey Dijon dressing

Second Course

Chilled Coconut & Melon Soup

 Honeydew, cantaloupe, coconut cream, lime, cilantro and mint.

Third Course

New York Sirloin & Venison Sausage Skewer

Marinated New York sirloin, Merlot, blueberry venison sausage, bell peppers, onion, heirloom cherry tomato kabob. Basmati rice with charred shallot, papaya, and lotus root chips.

Fourth Course

Key Lime Pie

The real deal Chef Tom’s Key West Recipe made with real Key Lime juice from Key West

$45 per Person

*Add $12 for Wine Pairing*

Hours 5:00pm – 9:00pm

Please Call to Make Reservations

218-336-2705

June Lunch Specials

Sunday

Southwestern Brunch Burrito – Scrambled eggs, bell peppers, onions, chorizo, cheddar and pepper jack cheese, smoked chipotle salsa wrapped in a jalapeño flour tortilla served with corn tortilla chips $7.00

Monday

Asian Style Duck Drumsticks – Flash fried battered duck legs, Korean chili B.B.Q. sauce, sweet and sour coleslaw, Fresno chili jasmine rice $10.00

Tuesday

Grilled Curried Chicken Salad – Grilled breast of curried chicken on a bed of butter lettuce and spring mix, mango, avocado, shaved red onion, Fresno chilies and a creamy Dijon honey Thai pineapple dressing $9.00

Wednesday

Stuffed Bison Burger – Open range South Dakota ground bison stuffed with sautéed mushrooms, scallions and Wisconsin sharp cheddar cheese topped with bourbon B.B.Q. sauce. Served with beer battered onion rings $13.00

Thursday

Duluth Dog – All beef quarter pound hot dog marinated in Bent Paddle IPA. Topped with arugula, caramelized onions, smoked cheddar, Cabernet Sauvignon blackberry Dijon mustard on a toasted pretzel bun. Served with sweet potato waffle fries $8.00

Friday

Grilled Salmon Cake Sliders – Two Salmon cakes on toasted brioche buns topped with micro cilantro and lemon dill aioli. Served with lotus root chips and sriracha yogurt dip $10.00

Saturday

Vegetable Frittata – Eggs, cream, fresh mozzarella, spring onions, asparagus, tomato, spinach, and roasted garlic. Served with zucchini bread and herbed hash browns $8.00

Mother’s Day 2016

STARTERS

Seared Diver Scallops

Diver Scallops, Saffron Butter, Micro Rock Chives $14

Egg and Crème Crepes

Crepes, Scrambled Eggs, Crème Fraiche, Hollandaise $10

Fennel, Arugula, Micro Radish Sprout Salad

Fresh Greens, Sunflower Seeds, Hazelnut Dressing $8

Curried Ginger Carrot Apple Soup

Curried Carrot, Apple, Fresh Cream, Fresh Ginger $6

 BRUNCH

Toffee Bread Pudding French Toast

Cinnamon Roll Bread Pudding French Toast, Turkey Blueberry Sausage, Fresh Berries $11

Vegetable Frittata

Vegetables and Mozzarella Frittata, Hashbrowns, Homemade Zucchini Bread, Fresh Fruit $14

Walleye Cake Eggs Benedict

Walleye Cakes Benedict, Homemade Blueberry Muffin, Fresh Fruit $14

 ENTREES

 Filet of Beef Tenderloin Oscar

Locally Sourced Beef Tenderloin, Blue Crab, Béarnaise Sauce

Charred Baby Green Beans, Smoked Red Onion Mashed Yukon Potatoes $38

Brie Apple Breast of Chicken

French Cut Chicken Breast, Apple Pecan Brie Stuffing, Sherry Crème, Angel Hair Pasta $22

Oven Roasted Atlantic Salmon

Blackberry Glazed Atlantic Salmon Filet, Fresno Chili Jasmine Rice, Grilled Brussels Sprouts $26

 DESSERTS

Double Chocolate Brownie Sundae

Madagascar Vanilla Bean Ice Cream, Sea Salted Caramel, Fresh Whipped Cream $7

Fresh Strawberry Cheese Cake

Sous Chef’ Jim’s Mom’s Recipe, White and Milk Chocolate Shavings $7

Executive Chef Tom Malone

Sunday Tasting Menu

May 1^st, 2016

Amuse Bouche

Smoked Venison Wonton

Venison Sausage, Scallion, Sundried Cranberry, Blueberry Gastrique

Sileni, Platuea Reserve, Pinot Noir, Hawks Bay, New Zealand, 2014

First Course

Lobster Salad

Lobster, Butter Bib Lettuce, Avocado, Yellow Pepper Coulis, Parmesan Basket

L’Ecole No.41, Chenin Blanc, “Old Vines” Columbia Valley, Washington, 2014

Second Course

Gazpacho

Char Grilled Tomatoes, Cucumbers, Spring Onions, Bell Peppers, Chilled Spicy Tomato Broth

Lost Angel, Moscato, California, 2012

Third Course

Prime Rib of Pork

Bone-in Marinated Pork Chop, Fresh Sage Crème, Apple and Shallot Mashed Potatoes, Honey Glazed Baby Carrots

Mark West, Pinot Noir, Russian River Valley, California, 2011

Fourth Course

Fresh Strawberry Tartlet

Strawberries, White Chocolate Pastry Cream, Toasted Hazelnut Brittle

$45 per Person

*Add $12 for Wine Pairing*

Hours 5:00pm – 9:00pm

Please Call to Make Reservations

218-336-2705

Easter Sunday Menu

11:30 AM-3:00 PM

STARTERS

Smoked Breast Of Duck Deviled Eggs

Red beet pickled eggs with smoked duck pâté $8

Wild Rice and Scrambled Egg Crepes

Vanilla and honey crêpes stuffed with scrambled eggs, wild rice and Port Salute cheese,

topped with maple crème fraiche $10

Candied Blueberry and Strawberry Salad

Arcadian greens, butter bib lettuce, candied blueberries, sliced strawberries,

peach & honey Vinaigrette $8

   Roasted Red Pepper Vichyssoise

Yukon Gold potatoes, leeks, roasted red peppers, chives $6

BRUNCH

 Stuffed French Toast

Blackberries and cream cheese stuffed almond French toast with maple syrup. Served with fruit and berries and choice sausage patties or bacon $11

Spring Vegetable Frittata

Spring onions, asparagus, carrots, Boursin cream sauce. Served with crispy brunch potatoes, fruit and berries, and wild rice and cranberry toast $12

Biscuits & Elk & Blueberry Sausage Gravy

Homemade buttermilk and chive biscuits, Rocky mountain elk and blueberry gravy, 2 eggs your way, herbed hash browns. $13

ENTREES

 Rosemary & Lavender Leg of Lamb

Rosemary and Lavender rubbed Leg of Lamb, sour cherry and mint yogurt sauce, oven roasted tarragon and shallot baby red potatoes, Chef’s Vegetables $24

 Black Cherry Seared Duck Breast

Seared breast of duck, Chambord and black cherry demi-glace, wild rice barley and pecans, honey roasted Brussels sprouts $21

Walleye & Pasta

Pan fried walleye with olive oil, spring onions, roasted garlic, snap peas, cherry tomatoes tossed with Orecchiette pasta $24

DESSERTS

Easter Nest Cup Cake

Carrot cake, cream cheese frosting, toasted coconut, candy eggs $7

Pomegranate Molasses Crumb Cake

Rhubarb compote, fresh whipped cream $7

Bent Paddle Beer Paired Dinner

April 2^nd, 2016

5:00pm – 9:00pm

Amuse Bouche

 Lake Superior Whitefish Bilini

Seared whitefish, Bent Hop bilini, Tobiko hard roe, maple rosemary aioli

Bent Paddle, Bent Hop, Golden IPA

First Course

Smoked Duck and Wild Rice Soup

Cherry wood smoked duck breast, dried cranberries, Minnesota wild rice, and crème duck broth

Bent Paddle, Venture Pils, Pilsner Lager

Second Course

Blackberry Arugula and Butter Lettuce Salad

 Arugula, micro greens, butter bib lettuce, blackberries, red onion, lingonberry vinaigrette

Bent Paddle, Raspberry Infused 14 Degree ESB, Amber Ale

Third Course

  Braised Elk Short Ribs

Bent Paddle Black braised North American Elk short ribs, black ale jus, black truffle oil roasted fingerling potatoes, grilled Brussels sprouts and peppers

Bent Paddle, Bent Black, Black Ale

Fourth Course

  Espresso Flan

Homemade flan infused with espresso

Bent Paddle, Cold Press, Black Ale

$60 per Person

*Add $12 for Beer Pairing*

Please Call to Make Reservations: 218-336-2705

 Executive Chef Tom Malone

Sunday Tasting Menu

March 13^th 2016

Amuse Bouche

 Smokey Elk Sausage Sushi

North American Elk smoked sausage, sushi rice, avocado, enoki mushrooms, carrot, pickled ginger, wasabi and soy sauce

First Course

Cumin Toasted Shrimp, Asparagus and Slaw Salad

Arugula, cabbage, red onion asparagus, shrimp, cherry tomato with honey lemon vinaigrette

Second Course

Fingerling Potato & Sage Soup

 Black truffle roasted fingerling potato, fresh sage, sour cream, Finnegan Farms of Two Harbors micro rock chives, jalapeño bacon gastrique

Third Course

  Wagyu New York Strip Steak

Australian Wagya New York steak, horseradish chive compound butter, camp style roasted red creamer potatoes,

Grilled Brussels sprouts and peppers

Fourth Course

  Peanut Butter Blackberry Fresno Chili Jam Ice Cream Sandwich

Homemade peanut butter cookie, blackberry Fresno chili jam ice cream fresh whipped cream.

$45 per Person

*Add $12 for Wine Pairing*

Hours 5:00pm – 9:00pm

Please Call to Make Reservations

218-336-2705

 Eat Downtown Menu Spring 2016

Lunch

Starters

It’s Spring Time on the North Shore Salad

Arcadian blend greens, heirloom cherry tomatoes, English cucumbers, roasted asparagus, and extra virgin olive oil herbed focaccia croutons, lemon basil vinaigrette

Or

Smoked Tomato Bisque

Hickory smoked tomatoes, cream, cracked black pepper honey & fresh thyme crème fraiche

Entrees

 North American Bison Meat Loaf  

Slow roasted bison meatloaf, tawny port demi glaze, sharp cheddar and scallion mashed potatoes, toasted artisan bread with flavored butter

Or

Old Bay Shrimp Salad Roll

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

Dinner

Starters

It’s Spring Time on the North Shore Salad

Arcadian blend greens, heirloom cherry tomatoes, English cucumbers, roasted asparagus, and extra virgin olive oil herbed focaccia croutons, lemon basil vinaigrette

Or

Smoked Tomato Bisque

Hickory smoked tomatoes, cream, cracked black pepper honey & fresh thyme crème fraiche

   Entrees

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 potatoes and yams, sautéed chef vegetables

Or

Pan Fried Walleye and Pasta

Shore lunch dusted & pan fried walleye medallions, lemon dill buttered angel hair pasta, heirloom cherry tomatoes, scallions & roasted corn

Desserts

Apple Strudel

Granny smith apples, golden raisins, chopped pecans in a flaky puff pastry, vanilla bean ice cream and sea salted caramel sauce

Or

Fresh Strawberry Tartlet

Fresh strawberries, Bavarian pastry cream, apricot glaze, fresh whipped cream and milk chocolate shavings