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(612) 354-3512

Dinner Menu

Hors d’oeuvres

Oyster on the Half Shell . . . 5
Wellfleet Oyster with Bloody Mary
foam, tiny celery, dill pollen
Caviar Sundae. . . 9
Scrambled egg “ice cream” and
local caviar
Mini Ceviche. . . 4
Bay scallop ceviche in muddled rosemary mignonette
The “Bennie” . . . 4
Eggless Benedict with huitlacoche
Tongue. . . 2
Pickled beef tongue and roasted shiitakes,
spicy mustard and soy noodles

Appetizers

‘Tis the Season for Soup . . .8
Spicy butternut squash and potato soup, toasted pepitas,
Brussels sprouts, drizzled with Banyuls vinegar & plum oil
Foie Stew . . . MKT $
Vanilla poached lentils topped with grilled foie gras,
pinecone honey, and greens dressed in cherry vinaigrette
Ranch Salad. . .8
Hand selected lettuces, dwarf peaches, truffled green peppercorn
crème fraîche dressing, grape mustard
Shrimp à la Nage. . .9
Shrimp and noodles in coconut broth with house special spicy sauce
Beets 2.2. . .8
Sous vide egg yolk, red and golden beets and hearts of palm with
gherkin-apple dressing finished with pickled herring powder
Shefzilla Surprise. . . MKT $

Main Entrées

Curried Salmon. . .18
Lightly baked organic salmon, carrots cooked in their own juice,
creamy turnip purée, fried pickled pearl onions
Trout and Mangalista Ham Roulade. . .19
Sautéed Idaho trout and Peruvian style “Westies” with artichokes,
and veal brown butter sauce
North and South Walleye. . .20
Lake Winnipeg walleye hazelnut encrusted and flageolet beans
finished with Laughing Bird shrimp sauce
Tofu “Hot Pot”. . .17
House made tofu, spaghetti squash, cucumbers in mushroom broth
The Lamb Shank. . .20
Anise scented lamb shank and a six spice rice rind with orange scented
jasmine rice and salsa verde
Short Rib. . .19
Braised beef in its own cuisson, avocado mousse, roasted radishes and micro basil