Lunch Menu

V Vegetarian selection
GF Gluten free selection

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

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

Coconut chicken Thai salad 17
Snow peas, cranberries, cashews, Romaine, crispy wontons, red curry dressing

Add grilled chicken 5
Add grilled shrimp 6
Add grilled salmon 5
Add steak 6 Add cup of soup 4

FLATBREADS

Quattro formaggio 12 V
Belmont Wisconsin goat cheese, smoked mozzarella, Romano, 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

Portobello turkey burger 16
Yellow tomato, Bibb lettuce, fresh mozzarella, lemon chive mayo Served with balsamic greens, French fries, hand-cut chip trio or fruit

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

SANDWICHES & BURGERS

Served with balsamic greens, French fries, hand-cut chip trio or fruit

Fork N’ Knife steak 19
Beef striploin, sourdough bread, Minnesota Amablu cheese, marinated tomato, caramelized onions

Basil’s burger 14
Black Angus, Romaine, pancetta, Maple Leaf cheddar, tomato jam

Grilled lemon chicken 14
Tomato, spinach, Provolone, lemon chive mayo

Pork shoulder 15
Taro root, hot pickles, smoked gouda, grilled Ciabatta bread

SIGNATURE ENTREES

Sleepy Eye pork 27
Minnesota 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

PASTA

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

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

Truffle macaroni and cheese 15 V
Maple Leaf Wisconsin white cheddar béchamel, Cavetappi pasta, black winter truffles

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
Hand-cut chip trio 5
Mixed greens 5
Asparagus Seasonal fruit 5

Bread available upon request.

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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