Menu

Entrees

  • Seared Sea Scallops

    Moroccan ratatouille, wilted spinach, asparagus & polenta $26

  • Potato Crusted Salmon

    Roasted garlic & wild mushroom ragout with string beans $24

  • Whitefish

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

  • Bouillabaisse

    Shrimp, scallops, mussels & fishes with tomato, saffron & celery; risotto $24

  • Walleye

    Sweet corn crusted, poblano risotto & smoked mussel corn butter $24

  • Albacore Tuna

    Garlic spinach, asparagus, fennel slaw & roasted eggplant $24

  • Tortellini

    Sundried tomatoes, butternut squash, string beans, kale & pesto $19

  • Vegetable Risotto

    Asparagus, zucchini, mushrooms, broccoli, carrots & haricot verts; Reggiano Parmesan risotto $19

  • Moroccan Pork

    Sweet corn, polenta, asparagus, Manchego fondue & avocado $22

  • Pork Scallopini Saltimbocca

    Sage, prosciutto, shallots & sherry; asparagus, polenta & veal jus $23

  • Tarragon Chicken

    Boneless half with string beans, shiitake mushrooms & potato cakes $20

  • Filet Mignon

    Roasted garlic crusted, red onion confit, broccoli & scalloped potatoes $29

  • "Cowboy" Ribeye

    Bone-in, cheddar potatoes & grilled summer vegetables $36

  • Roast Duck

    Rhubarb, apples, candied figs & passion fruit $24

  • 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

For party booking inquires email sbherzic@yahoo.com