Executive Chef Tom Malone

Sunday Tasting Menu

August 7th 2016


Amuse Bouche

Seared Trout Crepe

Lake Superior trout, honey thyme wild rice crepe, herbed crème fraiche, Bent Paddle Black infused whole grain mustard, Finnegan Farm’s of Two Harbors micro rock chives

Villa Maria Chardonnay Un-Oaked “Private Bin” 2013 Hawkes Bay New Zealand

First Course

Smoked Pork Cheek Salad

Smoked organic “Heluka” pork cheek, micro greens, toasted pine nuts, candied red onion “caves of Faribault” blue cheese with a maple honey vinaigrette

Marietta Red “Old Vine” California, Lot #62

Second Course

Grilled Minnesota Sweet Corn Bisque

  Smoked sea salt & cracked black pepper butter drizzle, Finnegan Farm’s of Two Harbors micro pop corn shoots

Milbrant Riesling Evergreen Vineyards Columbia Valley 2013


Third Course

Stuffed Cornish Game Hen

Cornbread & Pancetta dressing, crimini mushroom crème, black truffle oil whipped parsnip & Yukon gold potato, Swiss chard & Chinese kale

Acrobat “King Estate” Pinot Noir Oregon 2013


Fourth Course

Pistachio Brittle Ice Cream

House made ice cream, fresh blueberry gastrique, espresso whipped cream & shaved white chocolate

$45 per Person

*Add $12 for Wine Pairing*

Hours 5:00pm – 9:00pm

Please Call to Make Reservations