| Jumbo Maryland Crab Cakes |
$13.00 |
Lemon beure blanc, microgreens, lemon |
| Shrimp Cocktail |
$14.00 |
House-made cocktail sauce, fresh lemon |
| Flatbreads - Pesto and Mozzarella |
$10.00 |
Our flatbreads are seasonally inspired and our dough is made with 100% organic grown wheat that is milled into white flour; freshly made and wafer thin. Add prosciutto ham $3.00 |
| Barbeque Chicken Flatbread |
$12.00 |
Rotisserie chicken, applewood smoked bacon, red onion, five blend cheese, sweet barbeque sauce |
| Breaded Jumbo Shrimp |
$16.00 |
House-made cocktail and bistro sauces |
| Coconut Shrimp |
$14.00 |
Thai peanut sauce, pineapple pina colada sauce |
| Avocado Egg Rolls |
$9.00 |
Sweet ginger sauce, serrano peppers |
| Applewood Bacon Wrapped Shrimp |
$14.00 |
Baby bok choy, honey chili sauce |
| Summer Rolls |
$8.00 |
Avocado, basil, mint, alfalfa sprout, cucumber, carrot |
| Lobster Bisque |
$8.00 |
|
| French Onion |
$6.00 |
Flaky crouton, wisconsin gruyere |
| Woodfire Chop Salad |
$7.00 |
Spring mix, applewood smoked bacon, tomato, red onion, cucumber, egg, avocado, maytag blue cheese, signature chop dressing |
| Wedge Salad |
$8.00 |
Baby iceberg lettuce, maytag blue cheese dressing, applewood smoked bacon, sun-dried tomato, croutons |
| House Salad |
$6.00 |
Spring mix, tomato, cucumber, red onion, creamy italian dressing |
| Greek Salad |
$8.00 |
Baby romaine, feta cheese, kalamata olive, roasted red pepper, crouton |
| Cedar Plank Salmon |
$25.00 |
Dijon brown mustard glazed |
| Cedar Plank Salmon - Blackened |
$25.00 |
|
| Chilean Sea Bass |
$35.00 |
Chipotle shallot cream and sauteed spinach |
| Chilean Sea Bass - Asian Influenced |
$35.00 |
With a sweet miso glaze, sauteed baby bok choy |
| North Atlantic Lobster Tail |
$38.00 |
Cold-water lobster tail broiled, drawn butter |
| Shrimp Scampi |
$26.00 |
Roasted garlic, lemon beurre blanc, basil, tomato over a bed of angel hair pasta |
| Applewood Bacon Wrapped Shrimp |
$22.00 |
Applewood smoked bacon wrapped shrimp, chipotle cream, angel hair pasta |
| Ginger Crusted Scallops |
$27.00 |
Orange beurre blanc, coconut risotto, sauteed snow peas |
| Macadamia Walleye |
$24.00 |
Mango remoulade |
| Halibut |
$30.00 |
Spring pea, mint, tomato nage |
| Thai Shrimp & Scallops |
$27.00 |
Sea scallops, shrimp, peanut sauce, spring peas, mushrooms, angle hair pasta |
| Filet Mignon |
$35.00 |
Add creamy garlic, herb cheese, prosciutto ham $37.00 |
| Prime Rib |
$30.00 - $24.00 |
|
| New York Strip |
$32.00 |
|
| Bone-In Ribeye |
$29.00 |
Gorgonzola cream |
| Eden Farm Berkshire Pork Chop |
$28.00 |
Local Iowa pork, brandy, peach compote |
| Bacon Wrapped Duroc Pork Tenderloin |
$21.00 |
Sarsaparilla red currant |
| Blackberry Barbeque Smoked Ribs |
$23.00 |
Apple and hickory smoked, finished blackberry barbeque sauce, citrus barbeque baked beans, jalapeno cornbread muffin |
| Herb Roasted Chicken |
$19.00 |
Fresh herb dusted, hint of brown sugar |
| Stuffed Chicken Breast |
$20.00 |
Free range chicken breast, wild mushrooms duxelles, cabernet reduction, roasted baby carrots |
| Sauteed Spinach |
$5.00 |
|
| Baked Beans |
$5.00 |
|
| Grilled Asparagus |
$5.00 |
|
| Sauteed Mushrooms |
$5.00 |
|
| Fresh Steamed Vegetables |
$5.00 |
|
| Lobster Macaroni & Cheese |
$6.00 |
|
| Worlds Greatest French Fries |
$5.00 |
|
| Dirty Garlic Mashed Potatoes |
$5.00 |
|
| Loaded Baked Potato |
$5.00 |
|
| Creme Brulee |
$7.00 |
Vanilla custard made from Madagascar bourbon vanilla beans topped with caramelized cane sugar |
| Whiskey Bananas Foster Sundae |
$7.00 |
Sliced sauteed bananas tossed in a warm caramel sauce with a hint of bourbon whiskey. Served in a freshly made almond tuile topped with vanilla bean ice cream, candied pecans and fresh whipped cream. |
| Carrot Cake |
$7.00 |
Spiced cake with grated carrots and a delicious cream cheese frosting. |
| Raspberry Cheesecake |
$7.00 |
Creamy white chocolate cheesecake with a raspberry swirl |
| Lemon Tart |
$7.00 |
Macerated berries, fresh mint, white balsamic |
| Chocolate Raspberry Cake |
$7.00 |
Four layer rich chocolate cake with raspberry mousse, topped with ganache |
