Dinner Menu
Wed–Sun | 5pm–9pm
Executive Chef: Grant Nelson
Vegetable Minestrone / $9 / $14
Fresh Vegetables, Beans, Tomato Broth
Bread Plate / $13
Assorted Dinner Rolls, Whipped Sea Salt Butter
Berry Spinach Salad / $15
Blueberries, Strawberries, Ricotta, Herb Vinaigrette
Caesar / $16
Romaine Hearts, Garlic Crumble, Parmesan
Asparagus & Burrata / $16
Romesco, Roasted Asparagus, Garlic, Lemon
Fruit & Chamoy / $16
Melon, Pineapple, Jicama, Tajin, Chamoy
Enoki Blooms / $17
Tempura Mushroom, Yuzu Aioli, Togarashi, Pickled Mushroom
Bone Marrow / $20
Oxtail Marmalade, Peas & Onions, Brioche
Spinach Artichoke Dip / $22
Cilantro, Mozzarella, Parmesan, Jalapeño, Lahvosh
Walleye Cakes / $23
Tartar, Fried Capers
Pork Ribs / $24
Tamarind Glaze, Sesame, Scallion
Tuna Poke Nachos / $25
Wonton Chips, Spicy Mayo, Avocado Purée, Pickled Jalapeño
Charcuterie / $35
3 Local Meats, 3 Local Cheeses, Accompaniments
Chilled Seafood Plate / $65
Oysters, Shrimp Cocktail, Crudo, Tartar
Pesto Pasta / $31
Fusilli, Basil Pesto, Spring Vegetables, Ricotta
Tomahawk Pork Chop / $40
Bourbon Peach Glaze, Peach & Bacon Jam, Arugula
Wild Acres ½ Chicken / $42
Potato Salad, Honey Chipotle BBQ
Scallops / $45
Cantaloupe Soup, Melon Salsa, Crispy Prosciutto
Whole Trout / $50
Roasted Cherry Tomatoes, Fennel Salad, Lemon Beurre Blanc
Peterson Craft Meats Zabuton / $56
Fingerling Potatoes, Asparagus, Garlic Butter
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.
Sorry, this menu is currently not being offered.
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