Eat Downtown Menu Fall 2015

Lunch

Starters

Duck Confit

  Seasoned crustini, black pepper and honey aioli, caramelized shallots, and julienned honeycrisp  apples

Or

Butternut Squash Roasted Minnesota Sweet Corn Bisque

 Cranberry gastrique and maple crème fraiche

Entrees

 Cold Water Walleye Sandwich

Dusted in seasoned shore lunch, cornmeal, pan fried on a toasted Ciabatta roll, micro cilantro, heirloom cherry tomato, shaved red onion, Fresno chili aioli served with dried blueberry, honey crisp apple, honey toasted pecans, Lingonberry dressing wild rice salad.

Or

Hot Pastrami & Swiss

Premium Sy Ginsberg’s thin sliced pastrami, baby Swiss, caramelized onion, horseradish whole grain Dijon and yellow mustard on toasted light caraway Deli Rye, served with Alder-wood smoked sea salted tater tots tossed in extra virgin olive oil.

 Dinner

Duck Confit

  Seasoned crustini, black pepper and honey aioli, caramelized shallots, and julienned honeycrisp  apples

Or

Butternut Squash Roasted Minnesota Sweet Corn Bisque

 Cranberry gastrique and maple crème fraiche

Entrees

 Butter Basted Beef Medallions

Thousand Hills Of Cannon Falls Grass Fed Beef medallions pan seared in butter, with smoked cheddar and pecan wood bacon potato croquettes, garlic chive sour cream sauce, French cut baby green beans in shallot oil and Fresno chilies

Or

Polenta Vegetable Napoleon

 Asiago polenta cakes, Bay Produce tomatoes, fresh mozzarella, Minnesota sweet corn, portabella and enoki mushroom, winter squash and roasted garlic, ginger soy Mirin sauce

Desserts

 Layered White Cake

A rich vanilla cake layered with white chocolate espresso frosting with pumpkin ale truffles

Or

Apple Pie

House made apple crisp pie with Madagascar vanilla bean and butterscotch ice cream