- POTATO CRUSTED SALMON$27Roasted garlic & wild mushroom ragout with string beans
- BOUILLABAISSE$28Lobster, scallops, mussels, shrimp & fishes with tomato, saffron & celery; risotto
- PAN ROASTED SALMON$36Lobster, sweet corn & bacon fricassee; fingerling potatoes & asparagus
- WALLEYE$28Sweet corn, asparagus, cured lemon risotto & chive butter
- WHITEFISH$27Pistachio crusted; Asparagus, artichokes & preserved lemon, potato pancakes
- SEA SCALLOPS$29Wilted garlic spinach, eggplant caponata, asparagus & polenta
LOUNGE SMALL PLATES
EXECUTIVE CHEF BRYAN HERZIC
Our Chefs work with Mother Nature which enables us to present continuously changing menus.
Much of our produce is grown locally, obtained through the Farmers Market, our Chef’s garden & Wilson’s Orchard
Please be advised that parts of our menu contain raw or scarcely cooked selections that may be harmful to those with compromised immune systems
HAPPY HOUR MENU
$2 Off Wines by the Glass
$3 Select Drafts & Domestic Bottles
1/2 Price Lounge Menu Thursday Evenings from 4-6pm!
For all bookings and party inquiries email firstname.lastname@example.org