Whether dining out or preparing food at home, consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. 20% gratuity added to all parties of 6 or more. No separate checks for parties larger than 6.
Stuffed mushrooms bursting with spiced sausage and cream cheese, baked to a golden brown; topped with a cool roasted red pepper cashew cream.
Fresh fig compote baked in a light flaky pastry cup, topped with tart goat cheese and drizzled in spicy honey.
Lightly battered shrimp, coated in an orange brandy glaze and a dash of bitters.
Soft and flaky pastry stuffed with indulgent lump crab and cream cheese; baked until warm and bubbly.
Fresh grape bruschetta, tart goat cheese, and aromatic basil served on a honey grilled crostini, drizzled with balsamic glaze.
Freshly cubed salmon tossed with cucumbers and green onions; chilled in light Asian seasonings.
Hand dusted calamari lightly fried and paired with a chilled Mediterranean caponata.
Open faced avocados overflowing with a piquant cilantro pomegranate salsa.
USDA Choice hand cut 12-14 oz. Angus ribeye.
Add mushrooms. 4 Add onions. 4
USDA Choice Barrel Cut 8 oz. filet mignon.
Add mushrooms. 4 Add onions. 4
Crispy 8-10 oz. walleye served over a creamy roasted red pepper cashew cream.
Baked 8-10 oz. walleye topped with a saffron citrus aioli.
Seasoned boneless chicken breast and thigh, lightly broasted and served over a savory herbaceous waffle, drizzled with house syrup.
Seared Norwegian salmon coated in Jamaican jerk spices and served over a chilled Caribbean pearl couscous.
Tender and juicy Kurobuta pork tenderloin, topped with a sweet and spicy date relish.
Seared marinated Ahi Tuna served with a grilled pineapple salsa and splashed with amino acids.
Portobello mushrooms simmered in a rich tomato miso sauce served over gnocchi.
American Wagyu beef topped with smoked Gouda and caramelized pears and onions served with french fries.
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