Dinner Menu

V Vegetarian selection

GF Gluten free selection

CRISPY GREENS AND SOUP

Roasted tomato curry soup 7

Apple pecan steak salad 19 GF
Bibb lettuce, toasted pecans, Minnesota Amablu cheese, Pepin Heights Honeycisp apple, balsamic vinaigrette

Grilled Caesar 12 V GF
Grilled Romaine heart, Kalamata olives, garlic croutons, shaved parmesan

Basil’s salad 11 V
Spring mix, sunflower seeds, goat cheese, golden currant, grape vinaigrette

Strawberry feta salad 12 V GF
Organic spinach, plum radish, hazelnuts, poppy seed dressing

Add grilled chicken 4
Add grilled shrimp 6
Add grilled salmon 5

Add steak 6
Add cup of soup 4

SMALL PLATES

Pulled pork egg roll 12
Smoked mozzarella, Thai mustard, peanut sauce

Ginger calamari 12
Fried calamari, ginger aïoli, grilled lemon

Ahi tuna taco 11
Pickled fennel, avocado, Mont chèvre cheese

Red curry mussels 10 GF
Coconut milk, garlic curry broth

Hand-cut chip trio 7 V
Russet, sweet potato, taro chips, tomato and onion dip

Chesapeake blue crab cake 15
Tomato beurre blanc, balsamic greens

Artichoke lobster bake 14
Grilled flat bread, tomato bacon jam

FLATBREADS

Quattro formaggio 12 V
Belmont Wisconsin goat’s cheese, smoked mozzarella, Romano cheese, Parmigiano Reggiano, truffle, artichoke

Prosciutto and apple 13
Honeycrisp apple, Saint Pete’s blue, Creminelli prosciutto

HEALTHY SUGGESTIONS

Organic tomato bruschetta 12 V
Yellow tomatoes, sweet basil, Belmont goat cheese

Tuscan chop chop 12 V GF
Romaine hearts, Cannellini beans, olives, tomatoes, cucumber, BelGioioso mozzarella

Chilean seabass 33 GF
Spring pea purée, lemon risotto, watermelon radish

Eggplant Parmigiana 17 V
Parmigiano Reggiano, BelGioioso mozzarella, asparagus, smoked tomato sauce

SIGNATURE ENTREES

Sleepy Eye pork 27
Grilled pork chop, potato pave, asparagus greens, Chimichurri sauce

Jambalaya 26 GF
Andouille sausage, shrimp, clams, tomatoes, Sassafras, Creole rice

Alaskan Chinook salmon 25 GF
Cashew gremolata, stewed lentils, tomato beurre blanc

Cedar River chicken 22 GF
Pan seared chicken breast, Brussel sprouts hash, tomato saffron jus lié

Cape Cana Blue marlin 28 GF
Celeriac purée, pickled onions, grapefruit butter sauce

Diver scallops 29
Carrot and parsnip purée, baby bok choy, pomelo beurre blanc

Steak au poivre 36
6oz. Filet migon, peppercorns, asparagus, Cambozola cheese, blueberry demi-glace

Rock salt strip steak 29
8oz. Strip loin, corn succotash, new potatoes

PASTA

Bucatini Bolognese 22
South Dakota bison, fresh mint, smoked tomato sauce

Fresh pappardelle 18
Spinach, Apple Wood bacon, grape tomato, Asiago sauce

Homemade squash gnocchi 18 V
Fresh sage, roasted butternut squash, fresh asparagus, Asiago cheese

Add grilled chicken 5
Add grilled shrimp 6
Add baby lobster tail 7

SIDES

French fries 5
Baby bok choy 5
Balsamic greens 5
Asparagus 5
Yukon Gold potatoes

Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of food borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.


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