Baked brie cheese wrapped in savory pastry and served with fruit compote
Stuffed mushrooms of sausage marinara and parmesan, spinach and artichoke, and shrimp and crab
Classic chilled tail on shrimp served over house made cocktail sauce and house made lavash
Confit of local duck leg, cream cheese, and green onion in fried or steamed wontons served with an apple marmalade
Spring greens, tomato, red onion, cucumber, alfalfa sprouts, radish, carrot, and house croutons with your choice of dressing
Roasted grapes, toasted cashews, butternut squash, mixed field greens, parsnips, roasted beets, chèvre with carrot vinaigrette
Roasted beets, blue cheese crouton, toasted pine nuts, walnut vinaigrette
A wedge of iceberg lettuce, bacon, tomato, house-made blue cheese dressing, and garlic bread
Puree of cauliflower and cream scented with truffle oil and garnished with chutney of seasonal root vegetables and parsley oil
Grilled bacon-wrapped beef tenderloin, with mushroom veal demi-glace,and the seared fingerling, grilled asparagus. A fresh garden salad is included. Wine Pairing - Chelsea Goldschmidt Alexander Valley '12 (California)
House-made butternut squash filled pasta, in a Marsala cream sauce with spinach, sautéed portabella mushrooms, walnuts, shaved parmesan (Add shrimp 8, chicken 5) Wine Pairing - Giesen Marlborough Sauvignon Blanc '13 (New Zealand)
Pan fried walleye fillet with steamed broccoli, wild rice and quinoa pilaf, garlic cheddar and dill hushpuppies, rémoulade. Wine Pairing - Fess Parker Chardonnay '13 (Santa Barbara County)
Pan seared free range chicken breast topped with lump crab meat, asparagus, hollandaise sauce, and roasted garlic mash. Wine Pairing - Placido Pinot Grigio '12 (Italy)
Grilled Atlantic salmon, roasted red pepper and pea basmati pilaf, steamed green beans, caper dill white wine butter sauce Wine Pairing -Château Magence Graves Sauvignon Blanc '10 (France)
Pan seared bacon wrapped tenderloin medallions, roasted brie fingerlings, sautéed mustard greens, pan sauce Wine Pairing -Rocca Delle Macìe Rubizzo Sangiovese '07 (Italy)
Pan seared veal cutlet over house made fettuccine tossed with spinach and extra virgin olive oil, topped with house made marinara and shaved Parmesan. Wine Pairing - Elsa Bianchi Mendoza '13 (Argentina)
Seared diver scallops with tomato jam over buttered cauliflower puree accompanied by pan roasted curried cauliflower, Brussels sprouts, and golden raisins Santa Margherita Pinot Grigio '13 (Italy)
Pan seared duck breast and sous vide of duck leg with shoestring potatoes, roasted carrots, green beans, blackberry chutney. Wine Pairing - La Crema Pinot Noir '12 (Sonoma Coast)
Grilled rib eye, colcannon potatoes, honey glazed roasted carrots, cipollini demi glace Wine Pairing -Silver Palm Cabernet Sauvignon '11 (California)
Sous vide lamb shank in a reduction of its own juices, roasted sweet potato fingerlings, panko crusted creamed spinach Wine Pairing -Steele "Writer's Block" Syrah '11 (California)
Sous vide beef brisket with mirepoix, garlic and fresh herbs, roasted Yukon Gold potatoes, steamed green beans and carrots Ravenswood Zinfandel '11 (Sonoma County)
Petite chef's selection of dark chocolate bread pudding, house vanilla ice cream, apple cobbler
House made lefse folded on layers of cherry compote, white chocolate mascarpone and ricotta, and dark chocolate ganache
Classic French custard with sugar crust made in chef's selection of flavors
House-made chocolate, vanilla, strawberry ice-cream, shaved almonds, warm cinnamon strudel croutons, chocolate ganache, whipped cream, and fresh berries
Your server will describe our selection of our house made fruit sorbets and ice creams
Enjoy our fresh-ground French press coffee, the perfect complement to our house crafted desserts. Offered in 17-ounce or 32-ounce carafes
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.