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Walleye
Sweet corn & asparagus, risotto; yellow pepper puree $26
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Seared Sea Scallops
Moroccan ratatouille, wilted spinach, asparagus & polenta $24
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Potato Crusted Salmon
Roasted garlic & wild mushroom ragout with string beans & beets $24
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Bouillabaisse
Shrimp, Scallops, Mussels & fishes with tomato, saffron & celery; risotto $22
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White Fish
Pistachio crusted; asparagus, artichokes & preserved lemon, potato pancakes $23
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Vegetable Risotto
Shrimp, Scallops, Mussels & fishes with tomato, saffron & celery; risotto $18
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Moroccan Pork
Roasted cumin & paprika, Manchego cheese polenta fondue, avocado corn & tortillas $19
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Veal Scaloppini & Penne
Wild mushrooms, tomatoes, spinach & Madeira, Penne, roasted garlic & herbs $22
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Chicken with Bucatini
Wild mushrooms, pancetta, tomatoes & scallions; roasted garlic & pesto $18
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Filet Mignon
Roasted garlic crusted, red onion confit, broccoli & scalloped potatoes $26
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Tarragon Chicken
Boneless half with string beans, shiitake mushrooms & potato cakes $19
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Pork Scaloppini Saltimbocca
Sage, prosciutto, shallots & sherry; asparagus, polenta & veal jus $19
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Butternut Squash Tortellini
String beans, brussels sprouts, candied pecans & squash puree $18
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Roast Duck
Crab apples, cranberries & passion fruit sauce $20
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New York Strip
Sweet corn, yams & Cabernet sauce $34
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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
