| Tis the Season for Soup |
$8.00 |
Spicy butternut squash and potato soup, toasted pepitas, brussels sprouts, drizzled with banyuls vinegar & plum oil |
| Foie Stew |
|
Vanilla poached lentils topped with grilled foie gras, pinecone honey, and greens dressed in cherry vinaigrette |
| Ranch Salad |
$8.00 |
Hand selected lettuces, dwarf peaches, truffled green peppercorn creme fraiche dressing, grape mustard |
| Shrimp a la Nage |
$9.00 |
Shrimp and noodles in coconut broth with house special spicy sauce |
| Beets 2.2 |
$8.00 |
Sous vide egg yolk, red and golden beets and hearts of palm with gherkin-apple dressing finished with pickled herring powder |
| Shefzilla Surprise |
|
|
| Curried Salmon |
$18.00 |
Lightly baked organic salmon, carrots cooked in their own juice, creamy turnip puree, fried pickled pearl onions |
| Trout and Mangalista Ham Roulade |
$19.00 |
Sauteed Idaho trout and peruvian style westies with artichokes, and veal brown butter sauce |
| North and South Walleye |
$20.00 |
Lake winnipeg walleye hazelnut encrusted and flageolet beans finished with laughing bird shrimp sauce |
| Tofu Hot Pot |
$17.00 |
House made tofu, spaghetti squash, cucumbers in mushroom broth |
| The Lamb Shank |
$20.00 |
Anise scented lamb shank and a six spice rice rind with orange scented jasmine rice and salsa verde |
| Short Rib |
$19.00 |
Braised beef in its own cuisson, avocado mousse, roasted radishes and micro basil |
| 9 Courses |
$85.00 |
Chefs table available for reservations, please inquire |
| Oyster on the Half Shell |
$5.00 |
Wellfleet oyster with bloody mary foam, tiny celery, dill pollen |
| Caviar Sundae |
$9.00 |
Scrambled egg ice cream and local caviar |
| Mini Ceviche |
$4.00 |
Bay scallop ceviche in muddled rosemary mignonette |
| The Bennie |
$4.00 |
Eggless benedict with huitlacoche |
| Tongue |
$2.00 |
Pickled beef tongue and roasted shiitakes, spicy mustard and soy noodles |
| Black Truffle Pappardelle |
$9.00 |
|
| Black Truffle Pappardelle with Lobster |
$16.00 |
|
| Spinach Gratin |
$5.00 |
|
| Vegetable Dish of the Moment |
|
|
| Carrot, Pistachio, Cardamom Cake |
$8.00 |
With cream cheese ice cream and cherries |
| Vanilla Peppered Semifreddo |
$7.00 |
Apricot, and spiced pine nuts |
| Coffee-Cream Filled Donuts |
$8.00 |
Dusted with cinnamon sugar and cocoa |
| Nitro Chocolate Mousse |
$9.00 |
With roasted marshmallow, peanut butter bliss and honey |
| Cheese Selections from the Resident Cheese Meister |
|
|
