• Seared Sea Scallops

    Moroccan ratatouille, wilted spinach, asparagus & polenta $27

  • Lobster Linguini

    Heirloom tomatoes, garlic shrimp, arugula & basil chiffonade $32

  • Potato Crusted Salmon

    Roasted garlic & wild mushroom ragout with string beans $26

  • Walleye

    Pepitas, grilled green beans, butternut squash risotto & sundried tomato butter$27

  • Whitefish

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

  • Bouillabaisse

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

  • Mushroom Rigatoni

    Forest mushrooms, rapini, organic sweet potatoes & grilled green beans; Truffle goat cheese$24

  • Vegetable Risotto

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

  • Pavelka's Farms Lamb Rack

    Grilled vegetables, garlic roasted fingerling potatoes & shallot sauce$38

  • Pork Rib Chop

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

  • Moroccan Pork

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

    Pears, cranberries & mango; sweet potato gratinee $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