STARTERS

  • Artichoke Spinach Dip 12

    served with fried tortilla chips, add crumbled bacon 13
  • Loaded Waffle Fries 10

    waffle fries with bacon, onions, sour cream & cheddar
  • Vin Rouge Mushrooms 10

    sautéed in butter, red wine and cream served with crostinis
  • Crab Cakes 14

    two 3 oz. cakes sautéed over a house aioli garnished with pickled ginger and caviar
  • Brie 12

    imported brie topped with caramelized onion & cherry balsamic reduction with crostini

SOUP

  • French Onion Soup / Soup of the Day 6

SALAD

  • House Salad or Caesar Salad 4

    large Caesar 12
  • Mediterranean Salad 13

    romaine arugula mix, roma tomatoes, red onion, feta, cucumber, carrot ribbons, kalamata olives with a fresh made basil dressing
  • Spring Salad 12

    spring mix, roma tomatoes, red onion, parmesan, cucumbers, croutons, avocado, candied nuts and choice of dressing blackened chicken 17 steak bites 18 shrimp 20
  • Salad Dressing

    lime vinaigrette / ranch / champagne vinaigrette / blue cheese / caesar / honey mustard

SMALL PLATES

  • MAC & CHEESE 14

    a generous portion of our specialty five cheese blend topped with bread crumbs and baked to perfection add crab 19
  • PORK SCHNITZEL 17

    breaded and fried pork loin over a fresh kale salad topped with pickled vegetables and a creamy mustard sauce
  • WINGS 11

    1 lb. deep fried wings in a hot honey chili lime sauce served with blue cheese dressing and celery
  • MEDITERRANEAN BEEF TACOS 14

    3 Moroccan seasoned beef tacos with pickled onions, feta and tzatziki sauce
  • CHICKEN POT PIE 13

    delicious comfort food classic with fresh chicken, vegetables and homemade pie crust

SANDWICHES

  • PULLED PORK SLIDERS 14

    3 pork sliders on our fresh made rolls with pickled vegetables and herbed fries
  • PRIME RIB PHILLY 16

    sautéed certified angus prime rib topped with mushrooms, peppers, onions and gruyere cheese served open faced with fries and pickled vegetables
  • BUFFALO ELK BURGER 16

    1/2 lb. of ground elk and buffalo blend topped with caramelized onions and bacon with aioli on a house made bun served with fries and pickled vegetables

ENTRÉES – MEATS

  • RIB EYE 29 / NEW YORK 25

    13 Oz. average. aged hand carved certified angus beef over deep fried crushed potatoes tossed in garlic butter topped with sautéed mushrooms
  • FILET MIGNON OSCAR 35

    8-10 Oz. filet topped with our home made crab cake, and creamy garlic parmesan sauce over a fried potatoe cake with a dallop of sour cream 8-10 Oz. filet topped with caramelized onions and bacon 30
  • MEATLOAF 21

    ground angus chuck, bacon and Italian sausage blend topped with caramelized onions served over fried crushed potatoes tossed in garlic butter
  • PORK RIBEYE 24

    bone in pork chop grilled and topped with a cherry balsamic reduction over cauliflower risotto
  • PRIME RIB SPECIAL ON FRIDAY

    baked fresh every Friday aged hand carved certified angus, blackened by request

ENTRÉES – POULTRY

  • STUFFED CHICKEN 22

    pan seared, stuffed with artichokes, spinach and pesto over a seasonal cauliflower risotto
  • CREAMY GARLIC CHICKEN 21

    pan seared with a parmesan garlic cream sauce, topped with sautéed mushrooms served over a citrus infused couscous
  • CHICKEN PARMESAN 21

    breaded, pan seared, topped with mozzarella and house made marinara sauce over pasta

ENTRÉES – PASTA

  • BEEF STROGANOFF 22

    sautéed beef, mushrooms and onions with a parmesan cream sauce
  • VEGETARIAN PASTA 16

    mixed vegetables with a butter garlic parmesan cream sauce
  • MEATBALL MARINARA 22

    roasted herbed meat balls over penne pasta in our house marinara sauce with grated pecorino romano cheese

ENTRÉES – SEAFOOD

  • SAUTÉED SCALLOPS 30

    scallops seared in a garlic lemon butter wine sauce over creamy polenta
  • GRILLED BLACKENED SALMON 23

    grilled salmon served with citrus infused couscous, topped with a honey dijon mustard lime sauce
  • WALLEYE 23

    lightly breaded, pan fried walleye with fried crushed potatoes tossed in garlic butter, served with our house aioli
  • SAUTÉED SHRIMP 23

    sautéed with butter, lemon and garlic over a creamy polenta
  • SHRIMP DE JOHGNE 23

    1/2 pound of jumbo shrimp baked in a casserole of garlic, butter, capers and panko bread crumbs / scallop de johgne 32

Salads are a la cart. Entreés come with Chef’s choice of seasonal vegetable.

Please tell your server if you have any food allergies or special requests.

Gluten free, vegetarian and children portions available.

Warning: eating undercooked foods may increase risk of foodborne illness.

Servers rely on your generosity, national tip average is 15 to 20% of total before discounts / 20% Gratuity added to parties of 6 or more.