Stuffed mushrooms bursting with spiced sausage and cream cheese, baked to a golden brown; topped with a cool roasted red pepper cashew cream.
Soft and flaky pastry stuffed with indulgent lump crab and cream cheese; baked until warm and bubbly.
Calamari hand dusted in a unique flour blend and lightly fried, paired with a malted aioli.
Baby bay scallops lightly dusted and flash fried, served with sweet and tangy garlic aioli.
Whipped seasoned potatoes, fried until crispy and served with Marsala sauce.
Dessert before dinner, an Egyptian treat with a twist. Flaky puff pastries stuffed with sweet cardamom custard, paired with mixed nuts and hot honey.
Seasoned whipped cream cheese with caramelized onions, crispy bacon, and parmesan cheese; drizzled in white balsamic reduction and served with crostinis.
Lightly dusted and flash fried shrimp sit on top of garlic Alfredo cream sauce.
Fried Burrata sits in a rich pasta sauce topped with Parmesan cheese and served with crostinis.
All entrées come with choice of soup or salad, and choice of side: Baked Potato, Cheesy Grits, , French Fries, Vegetable of the Day. *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.
Crispy panko crusted 8-10 oz. walleye served over a cool roasted red pepper cashew cream.
Sister to the schnitzel, thinly pounded chicken crusted in crispy panko served over rice spaetzel with an asian dipping sauce.
Seared Ahi Tuna served with a lemon ginger cucumber salad.
Wasabi upon request.
Macadamia nut crusted salmon, baked till golden brown and drizzled in pomegranate molasses.
USDA Choice 8 oz. Barrel Cut filet, grilled to your liking.
Add Mushrooms...4
Add Onions...4
Add (3) grilled/fried shrimp...9.
Add House Steak Sauce...3
Walleye crusted in Dukkah, an Egyptian spice blend of nuts, seeds, and earthy herbs, baked until crispy and served with a lemon tahini sauce.
American wagyu beef topped with a deep fried mushroom and umami aioli; on a toasted garlic-buttered pretzel bun.
Seared duck breasts paired with orange hibiscus rum poached pairs, topped with pear reduction.
Soy seared Cod paired with a rich miso coconut cream sauce with colorful sweet peppers and onions.
Catfish lightly dusted in cornmeal and flash fried, served with sweet lemon dill corn.
USDA Choice 14 oz. ribeye, perfectly seasoned and grilled to your liking.
Add Mushrooms...4
Add Onions...4
Add (3) grilled/fried shrimp...9.
Add House Steak Sauce...3
Classic French bourguignon with braised mushrooms, carrots, and onions over mafaldine pasta.
Seared salmon in elderberry blackening seasoning and sits on top of chilled blackberry slaw.
Two tender pork loins wrapped in bacon and smothered in bourbon bacon jam. Yes, more bacon.