Our SIX COURSE TASTING MENU

Thoughtfully designed and prepared, our tasting menu features six courses: an appetizer, soup, salad, sorbet, entrée, and dessert. Served to you with care, each ingredient, texture, and flavor will compliment every dish to tell a story.

Bon appétit!

75

A la carte orders welcome.

Our APPETIZERS

Sea Scallops

29

Pan seared scallops with strawberry rhubarb jam, pepper demi-glace, lime yogurt, crispy pancetta and sweet potato chips.

Charcuterie Board

24

Fresh daily selection of cured meats, cheeses, pates or terrines, olives, dips and mustards.

Spread Trio

19

Cilantro chili bean spread, roasted garlic puree and roasted tomato hummus with grilled pita and fresh veggies.

Our SOUP

Smoked Trout Chowder

16

Creamy chowder with roasted corn, smoked trout, crème fraiche, chives and crostini.

Our SALADS

Summer Greens

18

Fresh greens tossed with a pear vinaigrette, dried mission figs, Maytag blue cheese and toasted almonds. Served with a fresh herb cracker and jalapeno pickled eggs.

Caprese

18

Heirloom tomatoes with fresh buffalo mozzarella cheese, basil chiffonade, balsamic syrup, basil oil, cracked black pepper and sea salt.

Our SORBET

Refreshing, palate cleansing house-made sorbet.

Our ENTRÉES

Filet of Beef Tenderloin

42

Grilled and seasoned with our house coffee rub and served with sautéed wild mushrooms, madeira demi-glace and crispy onion straws.

Morel Chicken

38

Pan seared free range chicken breast with sautéed morel mushrooms, Marsala wine cream, creamy risotto, peas and prosciutto.

Vegetarian Delight

29

Crispy legume spring rolls, lemon curry turmeric rice cake and grilled vegetable satay served with mushroom ginger dashi, aji panca sauce and saikyo miso.

Walleye

41

Pan seared Walleye with a dill soubise, creamy coleslaw and fried lo mein noodles.

New York Strip

47

Grilled cold smoked pepper crusted NY strip served with bacon jam and port demi-glace.

A la carte SIDES

Starch

Gratin Dauphinois Potatoes

7

Baked thinly sliced potatoes layered with cream and garlic.

Vegetable

Market

7

Our DESSERTS

Cheesecake

16

Chef’s daily selection of house-made cheesecake.

Crème Brulee

16

Orange custard topped with a golden sugar crust and finished with an orange marmalade.

French Crepe Cake

16

French crepes layer with white chocolate mint mousse and topped with chocolate ganache, white chocolate cream and vanilla Chantilly.

Peach Gratin

16

Fresh poached peaches in a spiced simple syrup, topped with a sabayon cream and browned.

No substitutions please. Please advise your server if you have food allergies or intolerances.