Dinner Menu
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2024-01-25T16:02:21+00:00
STARTERS
GOAT CHEESE MOUSSE 16
GOAT CHEESE BLENDED WITH CREAM & BAKED, SERVED ATOP POOL OF CHIVE CREAM SAUCE
BAKED BRIE 17
Small wheel of Brie cheese, baked and topped with walnuts, served with grapes and water crackers
SHRIMP COCKTAIL 20
SIX JUMBO SHRIMP SERVED ON SHREDDED LOCAL GREENS, ACCOMPANIED BY PARMESAN PITA CRUSTINI, MANGO-HORSERADISH PUREE, AND TRADITIONAL COCKTAIL SAUCE
SMOKED FISH 19
CHEF'S NIGHTLY CHOICE OF FISH SERVED WITH CAPERBERRIES, TOPPED WITH A SAUCE OF HORSERADISH AND WHOLE-GRAIN MUSTARD
AVOCADO SHRIMP 18
HALF AN AVOCADO, TOSSED WITH FRESH GULF SHRIMP, RED ONIONS, WHITE BALSAMIC VINAIGRETTE, SERVED ON BIBB LETTUCE
MAIN COURSE
WALLEYE 45
Fresh filet of Lake Superior walleye broiled in butter and served with the beurre blanc of the day
Scallops 45
Jumbo sea scallops broiled in butter, served with beurre of the day
Big Eye Tuna 45
Sushi-grade tuna with panko and sesame encrusting served over beurre blanc sauce and finished with aged Balsamic
VEGETABLE PASTA 29
Grilled squash, asparagus, red bell pepper over angel hair pasta. Finished with house-made tomato sauce, aged balsamic and cherry tomatoes
RABBIT RIDGE FARMS STUFFED CHICKEN 35
Local half chicken, breast stuffed with Boursin cheese, plus leg and thigh sautéed in butter, for a crispy skin and served on a pool of leek sauce
RABBIT RIDGE FARMS CHICKEN RISOTTO 27
Lemon herb pan-roasted local chicken breast with Cremini mushroom risotto, beurre blanc and cranberry-apple chutney, garnished with Arkansas pecans(Shady Grove)
PINENUT SALMON 42
Fresh North Atlantic salmon over penne pasta, cherry tomatoes, red onion, pinenuts and spinach in a pesto cream sauce
CHERRY ROSEMARY VEAL 45
Pan seared veal medallions, lemon Parmesan couscous, cherry rosemary salsa and sauteed green beans, finished with Black garlic Dijon
BEEF TENDERLOIN 52
Grilled and topped with a red wine sauce, served with Stilton tomato half, whipped potatoes and asparagus
RIBEYE 50
Angus ribeye rubbed with a sweet and savory dry rub, topped with house made compound butter
MIXED GRILL 45
GRILLED PORK TENDERLOIN, BEEF MEDALLION, STUFFED QUAIL and WILD GAME SAUSAGE, SERVED WITH HERB DEMI GLACE
PORK TENDERLOIN 39
Roasted pork tenderloin finished with a whole-grain mustard sauce
Duck with Duck 45
Pan roasted and spice rubbed duck breast, smoked duck sausage and cranberry wild rice, finished with Blood orange demi glace
DINNER SALADS
GRILLED PORTABELLA SALAD 29
Spinach, cherry tomatoes, Arkansas pecans (Shady Grove Pecan Orchard) and goat cheese tossed in extra virgin olive oil, topped with a grilled and sliced portabella mushroom cap, finished with aged Balsamic
