Harrisa Spiced Crab Linguine -
Lump Crab Meat Spiked with Tunisian Harrisa (a North Africa condiment somewhat like pesto), Tossed with Chick-peas, Broccoli Rabe and Moroccan Preserved Lemons, Finished with a Cool Mint Yogurt
Coriander and Chili Crusted Ahi Tuna -
Pan-Seared Rare and Served with an Asian Rice Paper Spring Roll of Tofu, Basmati Rice, Fresh Herbs, Napa Cabbage and Carrots
Lobster Bisque "Cappuccino" -
Huge Amounts of Lobster Bathed in a Subtle Broth and Topped with Frothed Caviar Cream and a Petite Lobster Tail
BLT+ Tamale -
Slow Braised and Shredded Pork Belly Folded into Buttermilk Masa Harina Corn Husks, Steamed and Finished with a Heirloom Tomato Jam, Velvety Spinach and Avocado Mayonnaise
Club Tenderloin Steak Sandwich -
6 Ounces of Butterflied Tenderloin, Grilled to Order and Served on Toast Points
Lake Superior Herring Fish n' "Chips" -
A Northland Favorite Fish, Delicate and Flaky, Lightly Seasoned and Broiled, Served with a Stuffed Egg Roll of Whipped Potatoes, Pancetta, Smoked Jack Cheese, Chopped Chives and a Hint of Apple Cider Vinegar. Wrapped in a Crispy Egg Roll Skin and Finished with a Smoky Pickled Onion Ketchup
Farmers Market Lake Trout -
Prepared Simply Drawing from Local Sources and Changing Frequently, Please Ask Your Server for Details on Today's Selection
Roasted Vegetable Strudel -
Light Crepe Dough Wrapped Around Fire Roasted Vegetables Marinated with a Fennel Pollen Vinaigrette and Finished with a Red Pepper Coulis
Duck Two Ways -
Muscovy Duck Breast and Au Bon Canard's Foie Gras Pan-Seared and Topped With Sweet Beet Chips, French Luque Olives, Creamed Feta Cheese and Horseradish Vinaigrette, Fresh Dill and Pomegranate Molasses
All entrees are served with your choice of the starch of the day or a fluffy baked potato and seasonal vegetable
