See list of Farm Sources

Appetizers & Small Plates

Farm Fresh Egg – Two ways.  Each with toasted ciabatta.  -Poached with red pepper cream     or -Sautéed pipérade and house smoked salmon

Bibb Lettuce Salad – Bibb lettuce kissed on the grill with warm chorizo dressing. Or – substitute warm red pepper dressing for a vegan option.

Lamb Burger   Grilled quarter pound lamb and bison patty on brioche with honey-thyme-chevre topping and fried root vegetables.

Spaghetti Carbonara  Duck pancetta tossed with a rich and creamy egg-infused sauce and spaghetti.  Garnished with scallions.

Sides

Fresh Farm Vegetables   Fresh local vegetables.  Please inquire about today’s selection and cooking methodology.

Black Barley and Cranberry Pilaf   Cardamom-scented black barley with cranberries.

Roasted King Oyster mushrooms    Oyster mushrooms roasted with red wine, olive oil, and seasonings.  Served with toasted ciabatta.

Potato & Parsnip Gratinée   Baked parsnips and potatoes with white cheddar and smoked paprika

Entrées

Duck   Mallard breast with mint panzanella salad and beet marmalade.

Whitefish   Poached Lake Superior whitefish with roasted red pepper & tomato sauce, pikliz, and brioche.

Steak Salad   Grilled Beef brochette with bibb lettuce, sprouts, carrots, and Thai vinaigrette.

Wild Rice Cakes   Spirit Lake wild rice cakes with French green lentils, tempura parsnips, and blueberry-sage sauce.

Rogotske Salmon - served with a miso glaze and our own sunflower sprouts

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