DINING ROOM
Open Tuesday – Saturday at 5:00pm
Free parking is available after 4:00 pm in the Parking Ramp on 3rd Street.
NEW YEAR’S EVE CELEBRATION
WEDNESDAY, DECEMBER 31st, 2025
THREE-COURSE PRIXE FIXE MENU $95 PER PERSON
STARTERS
Choice of one
Cauliflower Soup with Lobster & Herb-Lemon Oil [GF]
House-Smoked Salmon Cakes with Remoulade Sauce
Little Gem Lettuce, Honeycrisp, House Cured Bacon, Pomegranate Cheese Balls, Maple Dressing [GF]
Braised Pork Belly, Brioche, Tomato Jam & Grilled Romaine
Walleye & Salmon Terrine with Basil Aioli [GF]
ENTRÉES
Choice of one
Herbed John Dory with Crab & Pecan Relish,
Toasted Quinoa Pilaf [GF]
Grilled Rocky Mountain Elk Chop with Red Wine, Pear & Chokecherry Sauce,
Roasted New Potato [GF]
Sautéed Jumbo Sea Scallops with Braised Fennel, Lemon & Thyme Vinaigrette
Israeli Couscous
Grilled Angus Ribeye with Shallot, Brandy & Tarragon Sauce
Roast Garlic Mashed Potatoes [GF]
Pan Roasted Breast of Pheasant with ND Sour Cherry & Tangerine Sauce
Red Potato, Parsnip & Carrot Gratin [GF]
DESSERTS
Choice of one
Individual Baked Alaska with Pear & Blue Cheese Ice Cream, Walnut Crème Anglaise
Eggnog Crème Brûlée with Meringue Kisses [GF]
Cappuccino Cheesecake with Toffee Sauce
Chocolate Pavlova with Chocolate Pot de Crème & Fresh Berries [GF]
Lemon Sabayon Pine Nut Tart with Mascarpone
December 23 – 27
Appetizer – Celery root salad with apples, manchego & hazelnut vinaigrette [GF] 11
Entrées – Grilled Angus sirloin with porcini & herb butter [GF] 40
Housemade fettuccine with seafood & cioppino style sauce 34
Dessert – Chocolate & macadamia nut tart with vanilla sauce 10
PIROGUE GRILLE WILL BE CLOSED WEDNESDAY, DECEMBER 24 & THURSDAY, DECEMBER 25.
DINING & TAKEOUT MENU
STARTERS
Midwest artisanal cheese platter with dried fruit & nuts 21
Dwight’s finally famous chicken liver pâté 11
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] 12
Roasted beets with Wisconsin goat cheese & spiced pecans [GF] 10
Organic greens with clementine vinaigrette, warm brie filled dates [GF] 12
Wild rice salad with caramelized squash, pomegrante vinaigrette, smoked almonds [GF] 10
ENTRÉES
Parmigiano-Reggiano crusted walleye with red pepper vinaigrette 35
Grilled Norwegian salmon with pumpkin seed sauce [GF] 36
Sautéed sea scallops with fenugreek cream curry sauce & jasmine rice [GF] 38
Grilled shrimp with sauce Veracruz [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 house made applesauce [GF] 38
Red wine braised ND bison short ribs [GF] 44
Grilled New York steak with bourbon-mustard sauce [GF] 46
Grilled filet of beef with mushroom, onion & black pepper sauce [GF] 54
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
Cappuccino brownie with cream cheese frosting & chocolate ganache 10
Chokecherry & chocolate praline ice cream [GF- no cookie] 9
Eggnog cheesecake with gingersnap crust 10
Crème brûlée of the day [GF-no cookie] 10
