Dinner Menu

Executive Chef: Grant Nelson

Squash Bisque / $9 / $14
Spiced Pepitas, Pumpkin Oil

Bread Plate / $13
Assorted Dinner Rolls, Whipped Sea Salt Butter

Mixed Greens / $13
Tomato, Cucumber, Radish, Mixed Herbs, Italian Vinaigrette

Apple & Gouda / $15
Butter Lettuce, Cider Vinaigrette, Candied Walnuts

Caesar / $16
Romaine Hearts, House Croutons, Parmesan
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Roasted Carrots / $17
Heirloom Carrots, Honey Maple Glaze, Micro Cilantro

Grilled Broccolini / $17
Soy Ginger, Crispy Shallots

Elote Brussels Sprouts / $19
Cotija, Cilantro, Roasted Corn, Red Onion, Lime Aioli

Spinach Artichoke Dip / $22
Cilantro, Mozzarella, Parmesan, Jalapeño, Lahvosh

Turkey Pot Pie / $25
Puff Pastry, Mixed Vegetables, Herb Gravy

Duck Leg / $26
Confit Duck Leg, White Beans, Bacon

Short Rib / $28
Red Wine Braised Short Rib, Polenta Cake, Crispy Shallots

Charcuterie / $34
3 Local Meats, 3 Local Cheeses, Accompaniments
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Farro Risotto / $29
Wild Mushrooms, Squash, Cranberries, Parmesan, Balsamic

Rigatoni / $31
Gorgonzola Cream, Corn, Jalapeño, Roasted Garlic, Parmesan, Crostini

Walleye / $35
Wild Rice Pilaf, Mushroom Cream, Ritz Herb Breaded

Stuffed Pork Chop / $37
Cornbread, Succotash, Maple Jus

Meatloaf / $38
Mashed Potatoes, Tomato Glaze, Heirloom Carrots

Roasted Chicken Breast / $42
Chicken Sausage, Creamed Spinach

Salmon / $45
Maple Mustard, Roasted Parsnips, Parsnip Puree

Market Steak / MP
Sweet Potato Puree, Potato Gratin, Broccolini, Beef Jus

Add Protein:
Chicken / $9
Shrimp (2) / $12
Sliced Steak / $14

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.