Seared Maine Scallops

with parsnip puree and crispy speck salad

Potato Latkes

with smoked atlantic salmon, dill cream, whitefish caviar and minced red onions

Bruschetta Two Ways

white bean with house crafted chorizo and pickled fiddlehead ferns and ricotta

Lobster Bisque

garnished with truffled carrot and fennel relish

Goat Cheese Raviolis

with pea tendrils, grape tomatos, basil and permesan broth

Wild Ramp Risotto

with morel mushrooms and parmigiano reggiano

Juniper Seared Bison Carpaccio

with pea tendril salad, sonoma jack cheese and lovage oil

Strawberry And Butternut Salad

with spicy greens, spring onions and honey balsamic vinaigrette

Roasted Beets

in herb vinaigrette with arugula, fennel, feta cheese and red wine syrup

Baby Mixed Greens

with sonoma jack, farm fresh vegetables and sherry vinaigrette

Caesar

salad wtih parmesan crisp, brioche crotons and tomato relish

Chopped Salad

of fram fresh veggie with hearts of plam, goat cheese and ver jus dressing

Lake Superior Whitefish

pan roasted with wood grilled escarole, pigeon peas and fiddlehead ferns

Wood Grilled Tournedoes Of Beef

with smashed purple peruvian potatos, portobello, and piquillo pepper sauce

Orecchiette Pasta

with house carfted merguz sausage, spring vegetable and mint

Bbq Glazed Berkshire Pork Chop

with anson mills whie cheddar grits and sweet onion marmalade

Losbter Club

sandwich with neuskie bacon, tomatos and baby greens on walnut toast

House Crafted Capon Sausage And Chicken Breast

wood grilled with camargue red rice and apple carrot chutney

Wood Grilled Ny Strip Steak

with roasted root vegetables and smoked chanterelle butter

Short Ribs

soy braised over buckwheat cake with west star farms swiss chard

Wild Shrimp Risotto

with morel mushrooms and parmigiano reggiano

Seared Shi Tuna

over braised fingerling potatos, spinach and garlic confit with horseradish remoulade

Wood Grilled Asparagus

Roasted Wild Mushrooms

Fiddlehead Ferns

Roasted Root Vegetables

Roasted Fingerling Potatos

Spinach With Garlic And Lemon

Crispy Mini Maryland Crab Cakes

with leroys remulade

Wood Grilled Sweet Onion Quesadilla

with roasted tomato salsa and avocado relish

Panini

of morel mushrooms, ramps and taleggio cheese

Pepper Crusted Tuna Tataki

with fragrant jasmine rica and whole grain mustard soy vinaigrette

Landmark Bison Sliders

on brioche with grilled pineapple, applewood smoked bacon and bbq sauce

Potato Latkes

with smoked atlantic salmon, dill cream, white fish caviar and red onion

South Fried Chicken Wings

with honey chili glaze and golden beet pickles

Cripsy Calamair

with leroys remulade and spicy tomato sauce

Asparagus Frites

with green goddess dipping sauce

Poached Purple Peruvian Potato Pizza

with raclette cheese, speck and truffle salt

Duck Sausage Pizza

shiitake mushrooms and cilantro

Wood Roasted Wild Mushroom Pizza

with whie truffle and thyme

Margherita Tomato Pizza

buffalo mozzarella, basil and oregano

Cripsy Flat Bread

topped with ricotta cheese, baby arugula and sundried tomatos