Dinner Entreés
Entreés include artisan rolls, trio of seasonal fresh vegetables, house mixed green salad.
Grilled Pork Chop
12 oz. Frenched rib chop fire glazed and served over a roasted morel mushroom and wild onion sauce.
16.99
Oven Roasted Cornish Hen
Marinated with olive oil and herbs, served with a New Glarus Spotted Cow infused natural jus.
14.99
Fire Grilled Ribeye
Prime hand cut 16 oz ribeye basted with roasted morel butter.
24.99
8 oz. Char Grilled Filet Mignon
Herb and garlic marinated black angus filet garnished with a jumbo fluted
mushroom cap.
29.99
Breast of Pheasant au Morels
Airline breast wrapped with mushroom duxelle and puff pastry, brandied morel mushroom cream.
18.99
Gulf Shrimp Pasta
Wild caught gulf shrimp, baby fennel and shallots tossed with an herb butter sauce and egg linguini.
16.99
Panned Walleye Pike
Basted with a roasted shallot butter.
15.99
Broiled Dayboat Halibut
Fresh Alaskan halibut broiled with fresh herb butter and topped with a chilled cucumber and watercress salad.
19.99
Braised Lamb Shank
Rosemary and garlic rubbed spring lamb braised with red wine and lamb broth. Served over lemon smashed baby red pototoes with fresh asparagus.
17.99
Veal Tenderloin
Three veal cutlets sautéed and coated with a wild mushroom and Marsala wine
pan sauce.
19.99
Asparagus and Morel Mushroom Pasta
Asparagus tips, morel mushrooms, garlic and scallions, sautéed and tossed with egg linguini, white wine, cream and Parmesan cheese.
14.99
Seared Breast of Duckling
A pair of crisply seared breasts fanned around a petite rosemary custard with a strawberry and balsamic vinegar reduction.
18.99