Dinner

DINNER

Menu offered Monday – Saturday from 5 pm – 10 pm

Dine In Only

Starters

Bacon Wrapper Shrimp Skewers – 18
Sweet jerk marinated bacon wrapped shrimp, glazed with Asian zinger sauce, served on grilled pineapple

Maple Bourbon Glazed Pork Belly – 15
Bacon onion jam, southern slaw & crispy onion

Firecracker Cauliflower – 13
Lightly battered & fried with Asian zinger sauce, sesame seed, cilantro & lime crema

Crispy Brussel Sprouts – 13
Tossed in buffalo sauce, topped with smoked bacon, blue cheese & green onion

Bacon Wrapped Salmon Bites – 16
Basted with a garlic honey glaze

Walleye Cakes – 17
Green onion vinaigrette & tangy aioli

Signature Cheese Platter – 16
Chef select cheeses, seasonal fruit, jams, nuts & crackers

Charcuterie Platter – 18
Chef curated cured meats, mustards, pickled vegetables & jams

Soup & Salad

Soup Du Jour – Cupor Bowl 10

Caesar Salad – 8/16
Sweet peppers, pepperoncini peppers, shaved parmesan, herbed croutons, charred lemon, house-made caesar dressing

House Salad – 8/16
Mixed greens, red onion, cherry tomato, cucumber, fresh herbs, herbed croutons

PBLT Salad – 8/16
Artisan romaine, smokey bacon ranch, heirloom tomato, crispy peppered pork belly

Add: Chicken 5 / Shrimp 6 

Sandwiches

301 Ale Burger – 18
8 oz. all beef patty topped with root-beer caramelized onions, smoked provolone, thin sliced pickles & garlic aioli tossed greens

Crispy Fried Chicken – 16
Buttermilk brined, beer battered chicken breast, tarragon citrus sriracha aioli, ranch dressed arugula & pickles, served on a brioche bun

Shrimp Po’Boy – 17
Lightly breaded cajun seasoned shrimp, chiffonade greens, tomato, fresh grated cheddar, topped with chef’s secret sauce & served on a fresh hoagie roll

Substitute gluten Free Bread +$2

Entrees

14 oz. Grilled Bison Ribeye – 39
Topped with a sweet/savory blueberry-thyme balsamic, served with wild mushroom risotto & market vegetable

Black & Bleu 8oz. Filet Mignon – 36
Topped with a rich mornay-bleu cheese sauce, served with sweet potato mash & market vegetable

Linguine with Garlic Shrimp & Lobster – 28
Sauteed in butter & tossed in a creamy mornay sauce

Chicken Parmesan – 26
Parmigiano Reggiano crusted chicken breast, topped with house made marinara, served on a bed of savory polenta & market vegetable

Pan Seared Wild Caught Atlantic Salmon – 28
Maple honey mustard glaze, served with charred cauliflower & sweet potato mash

Parmesan & Almond Crusted MN Walleye – 27
Topped with amaretto butter, served with Minnesota wild rice corn mash & market vegetable

Vegan Spaghetti with Sun Dried Tomato & Almond Pesto – 26
Chickpea spaghetti tossed in a sweet/savory pesto sauce

Desserts

Cannoli – 12
Stuffed with sweet cream, topped with caramel sauce & pistachio gelato

Maple Crème Brulee Cheesecake – 12
Served with candied walnuts & honey drizzle

Chocolate Torte – 12
Served with vanilla ice cream & peanut butter smear

Lemon Berry Mascarpone Cake – 12
Served with sweet cream & fresh berries

Service Charge of 18% Gratuity for parties of 8 or more.

Special dietary menu options are available upon request. Please speak with your server about your specific needs so we may accommodate you.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions