LARGE PLATES

Question 1

FILET MIGNON TRIO

Answer 1

Three filet mignon medallions each with a different crust: peppercorn, gorgonzola, and parmesan and cooked to temperature. Served with garlic mashed potatoes and grilled asparagus. Garnished with peppercorn sauce.

Question 2

GRILLED BARBEQUE RIBS

Answer 2

Full or half rack of baby back ribs cooked to fall off the bone tender and brushed with our signature balsamic bbq sauce. Served with mac and cheese and house made pickles. Garnished with parsley sprig.

Question 3

BRAISED BONELESS SHORT RIB

Answer 3

Boneless short rib braised in a red wine reduction. Served over garlic mash potatoes, roasted celery, carrots, mushrooms,fennel and onion. With bordelaise sauce. Garnished with a parsley sprig.

Question 4

CHICKEN MARSALA

Answer 4

All natural, cage free chicken breast toppped with a marsala sauce with roasted peppers. Served with parmesan risotto and garlic spinach. Garnished with fresh basil.

Question 5

CHICKEN PARMESAN

Answer 5

All natural, cage free chicken breast topped with fresh mozzarella cheese and Parmesan, served with house made angel hair pasta coated in creamy peppercorn sauce and house made marinara. Garnished with parsley

Question 6

Almond Crusted Walleye Pike

Answer 6

Almond crusted walleye pike fillet served with wild rice risotto and melted leek sauce. Garnished with a grilled pineapple and avocado salsa, radish slices and a parsley sprig

Question 7

MAPLE GLAZED SALMON

Answer 7

Pan-seared salmon rubbed with herbs (rosemary,oregano, thyme, parlsey, mexican oregano) topped with maple glaze. Served with yellow quino (almond slivers, sunflower seeds, craisins,celery, red pepper and lemon juice) salad and summer salad (Avocado grape tomoatoes and cucumber tossed in pesto oil. Garnished with red pepper sauce.

Question 8

Italian “Jambalya” Risotto

Answer 8

Sausage and peppers risotto topped with spicy chicken breast and grilled shrimp, and garnished with calabrese vinaigrette and pesto.