Menu

 

 

Entrees

  • Seared Sea Scallops

    Moroccan ratatouille, wilted spinach, asparagus & polenta $27

  • Lobster Linguini

    Heirloom tomatoes, garlic shrimp, arugula & basil chiffonade $30

  • Potato Crusted Salmon

    Roasted garlic & wild mushroom ragout with string beans $26

  • Walleye

    Lightly blackened, sweet potato rock shrimp flan & poached asparagus$26

  • Mixed Grill

    Swordfish, Salmon & Scallops, garlic spinach, saffron rissoto & basil aioli$30

  • Whitefish

    Pistachio crusted; asparagus, artichokes & preserved lemon, potato pancakes $24

  • Bouillabaisse

    Shrimp, scallops, mussels & fishes with tomato, saffron & celery; risotto $26

  • Vegetable Risotto

    Grill roasted vegetables, saffron & asparagus risottos; Reggiano parmesan $22

  • Asparagus & Tortellini

    Charred broccoli, sweet corn, heirloom tomatoes & manchego cheese; red pepper puree$22

  • Pork Rib Chop

    Roasted shallots, grilled baby green beans & portabellas; cheesy potatoes $24

  • Pork Saltimbocca

    Sage, prosciutto, shallots & sherry; asparagus, polenta & veal jus $24

  • Tarragon Chicken

    Boneless half with string beans, shiitake mushrooms & potato cakes $24

  • Filet Mignon

    Roasted garlic crusted, red onion confit, broccoli & scalloped potatoes $33

  • "Cowboy" Ribeye

    Bone-in, grilled vegetables & cheddar potatoes$39

  • Braised Duck

    Sweet potato gratin, cranberries, rhubarb & peach cabernet sauce $27

  • Executive Chef Bryan Herzic

    Our Chefs work with Mother Nature which enables us to present continuously changing menus
    Much of our produce is grown locally, obtained through the Farmers Market, our Chef's garden & Wilson's Orchard

    Please be advised that parts of our menu contain raw or scarcely cooked selections that may be harmful to those with compromised immune systems