Chef Tom Malone

Sunday Tasting Menu

November 1st 2015


Amuse Bouche

Pastrami Spiced Smoked Salmon

Smoked Salmon pastrami spiced, Baby Swiss Creamed Cheese, Horseradish Whole Grain Mustard in a Wonton Cup, Micro Rock Chives from Finnegan Farms of Two Harbors

First Course

Maple Pumpkin Butternut Squash Soup

Maple Roasted Pumpkin, Butternut Squash, Cranberry Gastrique in a rich vegetable broth.

Second Course

Butter Bib, Arugula, Smoked Duck Salad

Butter Bib Lettuce, Arugula, Candied Red Onion, Toasted Pine Nuts, Blackberries, Smoked Duck Breast

With a Forest Mushroom Madeira Vinaigrette 

Third Course

 Stuffed Turkey Breast Cutlet

Ferndale Farms of Cannon Falls Free Range Organic Turkey Breast Cutlet Stuffed with Herbed Boursin Cheese, Asparagus, Wild Rice and Shallots, Brie and Chive Butter Cream Sauce, Whipped Yukon Gold and Yams, Grilled Honey Crisp Apples.

Fourth Course

  Honey Crisp Apple and Red Pear Galette

 With Honey Roasted Pecan Streusel and Vanilla Bean Ice Cream


*Wine Pairing Add $12*

Hours 5:00pm – 9:00pm

Please Call to Make Reservations