August 20 – 24

Tuesday & Wednesday

Appetizer –  Swordfish brochette with Moroccan charmoula & couscous

Entrée –  Grilled pork tenderloin with local gooseberry sauce

Dessert –  Sorbet terrine with caramel sauce

 

Thursday – Saturday

Appetizer –  Blistered shishito peppers & quick fried eggplant with roast garlic aioli

Entrées – Sautéed Alaskan halibut with Indian spiced tomato relish
Grilled ND bison ribeye with grilled mushroom & red wine sauce

Dessert –  Pavlova with lemon curd and peach, plum & blackberry compote

 

 

 

 

 

 

 

 

 

 

 

 

       

It doesn’t get any better than this

Outstanding service and the food was impeccable, it doesn’t get any better than this. Our group of 12 had a private room and the server made us feel like we were in our own home. Every appetizer, salad and entree was perfect.I tried the rabbit, a spinach salad and the scallops, all were perfectly prepared. I can’t wait to go back!