Menu

 

 

Entrees

  • Jumbo Sea Scallops

    Moroccan ratatouille, wilted spinach, asparagus & polenta $33

  • Chilean Sea Bass

    Garlic spinach, grilled baby beans & saffron risotto $36

  • Potato Crusted Salmon

    Roasted garlic & wild mushroom ragout with string beans $27

  • Whitefish

    Pistachio crusted; asparagus, artichokes & preserved lemon, potato pancakes $26

  • Bouillabaisse

    Shrimp, scallops, mussels & fishes with tomato, saffron & celery; risotto $27

  • Walleye

    Sweet corn lobster fricasee, asparagus risotto $32

  • Vegetable Risotto

    Grill roasted vegetables, saffron & asparagus risottos; Reggiano parmesan $23

  • Pork Rib Chop

    Grilled shallots, portabellas & string beans; cheesy potatoes$26

  • Porterhouse

    Grilled onions, portabellas & green beans$42

  • 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 $36

  • "Cowboy" Ribeye

    Bone-in, grilled vegetables & cheddar potatoes$39

  • Braised Duck

    Roasted sweet potatoes, cranberries & mango$26

  • 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