| Spinach Artichoke Dip |
$8.00 |
fresh spinach, garlic, artichokes, cream cheese and seasonings topped with parmesan and served with toasted crostini (or gluten free crackers) |
| Picada Of Meats And Cheeses |
$14.00 |
salted and cured meats and sliced assorted cheeses served with mustards and house-made crackers |
| Wood-fired Walleye Cakes |
$13.00 |
canadian cold-water walleye cakes baked in an oak-fired oven, served atop balsamic dressed greens with a lemon dill aioli |
| Bruschetta |
$9.00 |
house made crostini topped with fresh mozzarella cheese and tangy tomato compote, with dressed arcadian greens |
| Fried Calamari |
$14.00 |
seasoned flour and buttermilk breaded, then fried until delicate and tender, with lemon dill aioli |
| Braised Bbq Wontons |
$12.00 |
slow smoked brisket, chopped and mixed with roasted red pepper and a sweet chili sauce, wrapped in a wonton skin and fried. served with a sweet chili ranch. |
| House Salad |
$4.00 |
mesclun mixed greens with your choice of ‘classic’ dressing - we recommend our fresh vinaigrette of the day. |
| Soup Du Jour |
$4.00 - $5.00 |
made fresh daily by our creative culinary team. ask your server for today’s selection. |
| Grilled Romaine Salad |
$7.00 |
tender artisan romaine lightly seasoned and grilled, topped with herbed croutons and parmesan cheese. with your choice of dressing, we recommend the vinaigrette of the day. |
| Caesar Fingerling Salad |
$7.00 |
tender baby romaine fingers topped with an anchovy infused caesar dressing with shredded parmesan, dill and garlic croutons and lemon wedge. (gluten free with no croutons) |
| Avocado Chicken Salad |
$13.00 |
mixed greens, grilled chicken, crisp bacon, tomato compote, fresh mozzarella with avocado-lime vinaigrette. |
| Wood-fired French Onion Soup* |
$5.00 - $6.00 |
wood-fired french onion soup house-made french onion soup topped with provolone cheese and baked until bubbly in our wood-fired oven. |
| Soup Du Jour |
$4.00 - $5.00 |
made fresh daily by our creative culinary team. ask your server for today’s selection. |
| French Onion Soup |
$5.00 - $6.00 |
house-made french onion soup topped with provolone cheese and baked until bubbly. |
| Caesar Fingerling Salad |
$7.00 |
tender baby romaine fingers topped with an anchovy infused caesar dressing with shredded parmesan, dill and garlic croutons and lemon wedge. (gluten free with no croutons |
| Avocado Chicken Salad |
$13.00 |
mixed greens, grilled chicken, crisp bacon, tomato compote, fresh mozzarella with avocado-lime vinaigrette. |
| Grilled Romaine Salad |
$7.00 |
tender artisan romaine lightly seasoned and grilled, topped with herbed croutons and parmesan cheese. with your choice of dressing, we recommend the vinaigrette of the day. |
| Ledge Rock Flatbread |
$14.00 |
fresh pesto topped with shrimp, artichoke hearts, crimini mushrooms, fresh spinach, mozzarella and basil goat cheese. |
| Chicken Bbq Flatbread |
$12.00 |
tender grilled chicken, house-made bbq sauce, honey-roasted onions, mozzarella cheese and cilantro. |
| Sicilian Flatbread |
$12.00 |
spicy italian sausage, red sauce, a medley of italian chopped olives, tomatoes, mozzarella cheese and provolone. |
| Margarita Flatbread |
$10.00 |
savory extra virgin olive oil, tomato, fresh mozzarella and basil baked to a perfect crisp. |
| The Burger |
$14.00 |
1000 hills cattle co. grass-fed organic beef, cheddar cheese, apple-wood smoked bacon, caramelized red onion. |
| Duck Fricassee |
$28.00 |
maple farms quarter duck, pan juices, mushroom risotto, and market vegetables. |
| Stuffed Chicken |
$18.00 |
an eight-ounce chicken breast stuffed with cream cheese, spinach, artichokes and garlic. served on a bed of fettuccine alfredo. |
| Lake Trout Amandine |
$23.00 |
fresh superior lake trout, shallots, bourbon, honey, cream, toasted almonds, honey-roasted sweet potatoes, and market vegetables. |
| Crispy Broiled Walleye |
$26.00 |
fresh water walleye, panko, parmesan cheese, citrus beurre blanc, tri-color fingerling potatoes, market vegetables. |
| Blackened Crab Stuffed Rainbow Trout |
$23.00 |
crab stuffed rainbow trout, blackened and served with honey-roasted sweet potatoes, fresh market vegetables and a lemon butter sauce. |
| Jumbo Sea Scallops |
$28.00 |
sea scallops, butter, garlic, citrus beurre blanc. accompanied by wild rice and cucumber salad. |
| Wood-fired Chicken* |
$18.00 |
herb crusted half chicken, tri-color roasted fingerling potatoes, and market vegetables. |
| Baked Seafood Cannelloni |
$24.00 |
hand-made pasta tubes filled with petite lobster, shrimp, scallops and ricotta cheese. topped with creamy alfredo sauce and baked until bubbly in our wood-fired oven. |
| Apple Smoked Pork Chop |
$22.00 |
bone-in pork chop, with caramelized apples and a brandy glaze. served with fingerling potatoes and market vegetables. |
| Winter Risotto |
$17.00 |
arborio rice in braised vegetable stock and pared with fresh spinach, caramelized onions, sweet potatoes, goat and parmesan cheese. finished with basil pesto. |
| Bourbon Planked Sockeye Salmon |
$24.00 |
alaskan sockeye salmon grilled on a bourbon-soaked cedar plank, finished with honey and brown sugar then placed atop roasted fingerling potatoes and served with fresh vegetables. |
| Hickory Scented Filet Mignon |
$34.00 |
an eight-ounce filet mignon lightly smoked with hickory, grilled to perfection. served with a forest mushroom risotto and market vegetables. |
| 1000 Hills Ribeye 12oz |
$28.00 |
steak finishings. |
| The Classic |
$8.00 |
two farm-fresh eggs cooked to order, bacon or sausage, served with hash browned potatoes. |
| Two Eggs & Toast |
$4.00 |
two eggs cooked to order and served with grilled ciabatta. |
| Camper’s Omelet |
$9.00 |
three-egg omelet filled with italian sausage, spinach and tomatoes, served with roasted fingerling potatoes. |
| Apple Jack |
$8.00 |
a large buttermilk pancake stuffed with cinnamon roasted apples. |
| Wild Rice Porridge |
$6.00 |
tender minnesota wild rice infused with fresh local berries and cream. |
| Ham And Cheese Omelet |
$9.00 |
honey smoked ham and cheddar cheese served with hash browned potatoes. |
| Pancakes |
$7.00 |
three fluffy buttermilk pancakes served with butter and maple syrup. |
| Ledge Rock Benedict |
$9.00 |
two poached eggs atop crisp sliced ham and grilled focaccia bread topped with herbed hollandaise sauce. served with hash browned potatoes. |
| Walleye Cakes And Eggs |
$12.00 |
two farm-fresh eggs, prepared any way you like, atop our famous walleye cakes. served with hash browned potatoes and grilled ciabatta toast. |
| Fresh Fruit And Yogurt Parfait |
$6.00 |
seasonal fresh fruit blended with yogurt and topped with trail mix. |
| Ultimate Bloody Mary |
$12.00 |
a colossal way to start your day. our home made signature bloody mix, with your choice of vodka, and finished with every accompaniment imaginable. definitely breakfast in a glass. |
| Walleye Cake Sandwich |
$11.00 |
we have taken our signature appetizer and turned it into a sandwich to produce an oven fired walleye cake topped with tomato compote, lemon dill mayonnaise placed between two slices of herb focaccia. |
| Hot Ham And Cheese |
$9.00 |
honey smoked ham grilled and topped with savory cheddar cheese, caramelized onions and sliced tomatoes on a toasted ciabatta bun. |
| Breakfast Burger |
$13.00 |
1000 hills cattle co. grass-fed organic beef topped with a fried egg. served with hash browned potatoes. |
| Chicken Caesar Wrap |
$10.00 |
herb grilled chicken, baby romaine, parmesan cheese and homemade caesar dressing all wrapped up in a tomato basil tortilla. |
| The Burger |
|
1000 hills cattle co. grass-fed organic beef, cheddar cheese, apple-wood smoked bacon, caramelized red onion. |
| Avocado Bacon And Blue Burger |
$13.00 |
1000 hills cattle co. grass fed organic beef with blue cheese, bacon and avocado. |
| Chicken Bacon Avocado |
$10.00 |
tender marinated chicken breast topped with mozzarella cheese, apple-wood smoked bacon, tomato compote and avocado. served on ciabatta. |
| Spicy Maple Bacon Panini |
$10.00 |
sweet and spicy maple and sriracha seasoned bacon, arcadian greens, triple cream brie and fresh tomato melted together on sourdough bread. |
| Chateau St. Jean ’11 Sonoma Valley |
|
|
| Chamisal Stainless ’12, Central Coast |
|
|
| Stag’s Leap Hands of Time ’10, Napa |
|
|
| Buehler ’11, Russian River Valley |
|
|
| Clean Slate RIESLING ’12, Mosel, Germany |
|
|
| Von Schleintz RIESLING Kabinett ’09, Mosel, Germany |
|
|
| Von Schleintz RIESLING Spatlese ’09, Mosel, Germany |
|
|
| Moscato d’ Asti ’11, Italy 7 |
|
|
| Frog’s Leap Sauvignon Blanc ’12, Napa |
|
|
| Kris Pinot Grigio ‘10, Italy |
|
|
| Joel Gott Sauvignon Blanc ‘12, Napa |
|
|
| Little Rascals Pinot Grigio ‘12, Napa |
|
|
| Argyle Reserve ’11, Willamette Valley |
|
|
| Angeline ‘11, Santa Barbara County |
|
|
| Gary Ferrell ‘09, Russian River Valley |
|
|
| Owen Roe “Sharecroppers” ‘11, Willamette Valley |
|
|
| Miner Family Stagecoach ‘09, Napa |
|
|
| 181 ‘11, Lodi |
|
|
| Kenefick Ranch ‘08, Napa |
|
|
| Swanson ‘09, Napa |
|
|
| Trinchero Chicken Ranch ‘09, Napa |
|
|
| 337 ‘10, Lodi |
|
|
| Dusted Valley ‘09, Walla Walla Valley |
|
|
| Kenefick Ranch ‘07, Napa |
|
|
| Stag’s Leap Fay ‘08, Napa |
|
|
| Jordan ‘09, Alexander Valley |
|
|
| Primus Cabernet ‘09, Chile |
|
|
| Mt. Veeder ‘10, Napa |
|
|
| Chateau St. Suplice ‘10, France |
|
|
| Vidal Fleury Rogue ‘10, France |
|
|
| Spring Valley “Uriah” ‘10, Walla Walla |
|
|
| Opus One, 2009 ‘09, Napa |
|
|
| Punto Final Malbec ‘11, Argentina |
|
|
| D’Arenburg “The Custodian” Grenache ‘09, Australia |
|
|
| Primus Carmenere ‘10, Chile |
|
|
| Meerlust Rubicon ‘07, South Africa |
|
|
| Franciscan Magnificat ‘09, Napa |
|
|
| Numanthia ‘08, Spain |
|
|
| Beringer White Zinfandel ‘11, Napa |
|
|
| Besitos Moscato ‘11, Spain |
|
|
| How to Enroll |
|
Talk to your server or Enroll online. |
| How to Earn Points |
|
You earn one point for every dollar you spend, (Excluding tax and gratuity), at the Ledge Rock Grille. To qualify for points on private dining room events, you must be a Culinary Club member before b |
| How to Get Your Reward |
|
Points can be redeemed for rewards by calling the Ledge rock Grille at 218.595.7510. |
| Checking Your Points |
|
Please ask your server or call 218.595.7500. |
| Exclusive Culinary Club Member Benefits |
|
Advanced reservations for specialty dinners; Ability to participate in FREE culinary resort events at Larsmont; Complimentary wine samplings with dinner; 10% off Lodging at Larsmont Cottages. |
| Silver Level 500 points |
|
$40 Gift Card to the Ledge Rock Grille; 20% off Massage; 50% off midweek stay up to three nights at Larsmont Cottages. |
| Gold Level 1000 points |
|
Complimentary night in a Cottage Suite; $25 Gift Card to the Larsmont Cottages Gift Shop; $50 Gift Card to the Ledge Rock Grille. |
| Platinum Level 2000 points |
|
Complimentary night in a Cottage one Bedroom; Massage in the Larsmont Cottages Massage Cottage, value $50 (30 min); Gift Certificate to the Ledge Rock Grille, value $50. |
| Elite Level 4000 points |
|
Complimentary night in a Cottage one Bedroom; Complimentary Chef’s Table for two. |
| Elite Plus Level 8000 points |
|
Private Wine Dinner with your own chef. Served in a three bedroom cottage for 6 including, appetizers, main course and dessert, served with wine. Stay the night in the cottage. |
| Save $3 on any appetizer. |
|
|
| Save $2 on any specialty drink. |
|
|
| Save $2 on any specialty drink. |
|
|
