Dinner Menu

Executive Chef: Grant Nelson

Vegetable Minestrone / $9 / $14
Fresh Vegetables, Beans, Tomato Broth

Bread Plate / $13
Baguette / Multigrain, 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.