DINING ROOM
Open Tuesday – Saturday at 5:00pm
Free parking is available after 4:00 pm in the Parking Ramp on 3rd Street.
VALENTINE’S DAY MENU
FRIDAY, FEBRUARY 14, 2025
THREE-COURSE PRIXE FIXE MENU $87 PER PERSON
STARTERS
Choice of one
Cream of Parmigiano-Reggiano Soup with Chives & Croutons [GF-no croutons]
Spinach Salad with Port Wine Vinaigrette, House-Cured Bacon, Spanish Manchego Cheese [GF]
Crisp Fried Crab Wontons with Ginger Dipping Sauce
Applewood Smoked Duck Salad with Clementines & Radicchio [GF]
Walleye Cakes with Avocado Crème & Lime
ENTRÉES
Choice of one
Pheasant Schnitzel with Meyer Lemon & Arugula Garnish
Parsley New Potatoes
Grilled Wild Striped Bass with Blood Orange & Chive Vinaigrette
Red Beet Quinoa Pilaf [GF]
Red Wine Braised ND Bison Short Ribs
Red Potato, Parsnip & Carrot Gratin [GF]
Grilled Angus New York Steak with Brandy & Green Peppercorn Sauce
Butternut Squash Mashed Potatoes [GF]
Shrimp & Scallop Fettuccine with Saffron Cream Sauce, Broccolini, Shiitakes & Herbs
DESSERTS
Choice of one
Individual Baked Alaska with Strawberry Ice Cream & Orange Custard Sauce
Frangelico Crème Brûlée with Italian Sweet Cherries [GF]
Brown Sugar & Bourbon Cheesecake with Caramel Sauce
German Chocolate Parfait with Toasted Pecans
Red Velvet Cake with Cream Cheese Frosting
Weekly Specials January 21 – 25
Appetizer – Indian spiced Brussels Sprouts with housemade paneer & cashews [GF] 10
Entrées – Winter borscht with beef, cabbage, potatoes, beets & sour cream garnish [GF] 32
Grilled branzino with Meyer lemon beurre blanc [GF] 38
Dessert – Aunt Helen’s chocolate cake with vanilla ice cream 10
DINING & TAKEOUT MENU
STARTERS
Midwest artisanal cheese platter with dried fruit & nuts 21
Dwight’s finally famous chicken liver pâté 10
Eggplant napoleon with mushrooms, smoked mozzarella, tomato-balsamic sauce [GF] 10
House-made venison sausage with grilled onion relish [GF] 11
Chicken & peanut potstickers with oriental dipping sauce 10
Roast corn & bison soup or Soup of day [GF] cup 6 bowl 8
Hearts of romaine with Caesar dressing, garlic croutons 10
Wedge salad with white cheddar dressing, house-cured bacon, glazed walnuts, apples [GF] 11
Roasted beets with Wisconsin goat cheese & spiced pecans [GF] 10
Roast sweet potato salad with grapes, almonds, apples & curry vinaigrette [GF] 10
ENTRÉES
Parmigiano-Reggiano crusted walleye with red pepper vinaigrette 34
Grilled Norwegian salmon with pomegranate vinaigrette [GF] 35
Sautéed sea scallops with fenugreek cream curry sauce & jasmine rice [GF] 35
Grilled shrimp with spicy hoisin sauce [GF] 32
Chicken pasta, wild mushroom cream sauce, artichoke hearts, parmesan 27
Breast of chicken stuffed with smoked gouda, apple chutney garnish [GF] 29
Grilled Berkshire pork chop with apple, onion & orange relish [GF] 35
Sautéed ND bison medallions with bordelaise sauce 35
Grilled New York steak with bourbon-mustard sauce [GF] 41
Grilled filet of beef with sweet onion, bacon & red wine sauce [GF] 48
Minted lamb burger & house-made chips 14
Served on focaccia with hummus, onion, lettuce & feta cheese
DESSERTS
Angel food cake with berry compote & whipped cream 9
Chocolate-espresso tart with chocolate glaze 10
Chokecherry & chocolate praline ice cream [GF- no cookie] 9
Chocolate malted cheesecake 10
Crème brûlée of the day [GF-no cookie] 10
