ENTREE SELECTIONS

    Meat and game

  • Meat and Game:
  • Grilled steak (tenderloin, new York, rib eye) served with truffle bacon twice baked potato, roasted beets, steamed broccolini and horseradish demi glace
  • Grilled choice of steak with savory corn bread pudding, red pepper caper sauce and crab butter with tarragon
  • Traditional osso bucco with saffron risotto, roasted Portobello, roasted mira poix and braising reduction
  • Grilled wild boar ribs with roasted winter root veggies, arugula salad and a sweet sage sauce
  • Grilled elk striploin with squash raviolis sautéed spinach and dried fruit demi glace
  • Espresso rub rack of lamb with garlic mashed potato, steamed asparagus and mushroom demi glace
  • Grilled veal chop with a wild rice pancake, haricot vert, roasted tomato-chipotle demi glace and fried onions
  • Pork tenderloin rubbed with cumin, served with a black bean mango salsa, roasted chayote squash, tomatillo sauce and cotija cheese
  • Grilled buffalo new York served with herb blue cheese polenta cakes, sautéed spinach, caramelized onions and roasted shallot mustard sauce
  • Elk meat loaf on a bed of horseradish mashed potato with steamed broccoli, mixed green salad and dried fruit BBQ sauce
  • Pork t-bone with a maple-dijon glaze over sweet potato-shaved brussel sprout hash and parsnip-chive puree
  • Stout Braised Baby back ribs with a molasses ginger bbq sauce, sweet potato and artichoke hash and swiss chard slaw
  • Grilled Lamb Top sirloin served with couscous and lentil pilaf, grilled pepper and eggplant stack and balsamic roasted shallots
  • Seared Pork Tenderloin with spiced apple cornbread, warm bean salad, grilled leek and sherry-mustard jus
  • Grilled Tenderloin over soba noodles with snow peas, carrot, pepper a hoisin butter sauce and grilled pineapple
  • Rack of Lamb dusted with coco-chile spices served over a hominy paella with a sangria reduction
  • Grilled Lamb t-bone over black and white quinoa, French baby carrots, fresh arugula and fennel with persimmon relish
  • Grilled Elk striploin over horseradish mashies, roasted brussel sprouts, acorn squash and bourbon sauce
  • Grilled Pork T-bone with maple-mustard roasted sweet potato, chorizo-leek stuffing, green beans and chipotle-apple sauce
  • Grilled Buffalo Tenderloin over Lobster raviolis, phyllo wrapped asparagus, roasted carrots and truffle cream sauce
  • Veal Scallopini over barley pilaf with fava beans and an apricot-olive white wine sauce
  • Tenderloin grilled and served over Yukon gold potato-poblano mashies grilled peppers, roasted patty pan squash and pineapple salsa
  • Rack of lamb on a bed of watercress-arugula salad, spicy tomato gazpacho sauce, chervil crème fresh and Lump Crab garnish
  • New York steak grilled with peach-habanero sauce, quinoa pilaf and seared plantains
  • Indian BBQ Pork Tenderloin roasted sweet potato, grilled fennel and pineapple
  • Seafood

  • Pan seared halibut over forbidden rice stir fried veggies and miso ginger sauce
  • Grilled wild salmon filet over porcini mashed potato with grilled pepper and squash and balsamic glaze
  • Traditional paella shrimp, mussels, sausage, saffron rice and crostinis
  • Wild striped sea bass with roasted acorn squash stuffed with olive and red pepper risotto and steamed broccoli
  • Lump crab cakes on a bed of mache and frisee salad with roasted beets and Yukon gold potato and a pine nut sauce
  • Achiote dusted jumbo shrimp on southern grits with creole tomato sauce and fried okra
  • Jumbo scallop napoleon, pancetta, basil, tomato over papardelle noodles with maple roasted brussel sprouts and caper-shallot-white wine sauce
  • Seared Alaskan Halibut with cilantro rice, vegetable tortilla lasagna and a caramelized onion-orange-oregano sauce
  • Seared Arctic Char topped with a papaya-sausage-onion marmalade over grilled red potato and summer squash
  • Alaskan Salmon, stuffed eggplant, Yukon gold potato, roasted tomato and curry sauce
  • Seared Scallops over angel hair pasta with a saffron tomato sauce, asparagus and parsley pesto
  • Arctic Char seared over acorn squash stuffed with mushroom ragout, topped with red pepper marmalade and hazelnut sauce
  • Prosciutto wrapped Sablefish with a grilled veggie tart, roasted fingerling potato and romesco sauce
  • Grilled Mahi-Mahi with mango-mustard glaze, sautéed swiss chard, roasted purple potato and seafood salsa
  • Seared Monkfish on a parsnip puree, chanterelle and morel mushroom, roasted baby squash and marsala-butter sauce
  • Chilean Seabass stuffed with prosciutto and basil over roasted garlic mashies and a porcini beure blanc
  • Seared Day boat Scallop served with mango-lime rice, chile relleno , chayote squash, tomatillo cream and cilantro salad
  • Alaskan Halibut baked with herbs in a crepe wrapper over mixed lentils and babaghanoush
  • Seared Ahi Tuna served with sesame soba noodles in a wonton bowl sautéed green beans and red miso sauce
  • Black Cod Pad Thai over rice noodles with bok choy slaw and grilled Japanese eggplant
  • Mahi-Mahi wrapped in a banana leaf over zucchini noodles, nappa cabbage, shitake mushroom topped with a banana salsa
  • Fresh water Walleye cracker crusted and served with purple potato, asparagus and fresh tarragon tartar sauce
  • Wild Alaskan Halibut topped with basil-orange-fennel compote, roasted fingerling potato and sautéed mixed baby greens
  • Wild Alaskan Salmon marinated in curry served over lime-ginger basmati rice, sugar snap peas and oyster mushrooms

  • Poultry and Fowl

  • Grilled airline chicken breast with wild rice pilaf a mushroom tarragon sauce and gruyere gratin
  • Herb coated Cornish game hen- off of the bone- with a plum and chayote squash slaw and wild rice
  • Seared Duck breast topped with raspberry chutney over an arugula panzanella salad and grilled butternut squash
  • Seared Duck breast and leg confit with cranberry mascarpone ravioli, roasted cauliflower, roasted beets and walnut brown butter
  • Grilled Airline chicken breast-braised in lavender-honey-ancho chilies over Spanish wild rice pilaf roasted vegetables and red pear-reisling puree
  • Half Cornish game hen with a faro and plum stuffed pepper, chive spaghetti squash and shallot thyme jus
  • Seared Breast of Goose with spinach gnocchi, sautéed broccolini, seared artichokes and butternut sage sauce
  • Seared Muscovy Duck breast on a Basil-mint risotto cake, sautéed spinach, roasted yellow tomato and a fresh cherry-cassis glaze
  • Grilled Pheasant breast on lemon-pepper pappardelle noodles and rustic tomato-caper-eggplant caponata
  • Mahi-Mahi wrapped in a banana leaf over zucchini noodles, nappa cabbage, shitake mushroom topped with a banana salsa
  • Fresh water Walleye cracker crusted and served with purple potato, asparagus and fresh tarragon tartar sauce
  • Wild Alaskan Halibut topped with basil-orange-fennel compote, roasted fingerling potato and sautéed mixed baby greens
  • Wild Alaskan Salmon marinated in curry served over lime-ginger basmati rice, sugar snap peas and oyster mushrooms
  • Veggies

  • Wild mushroom ravioli With roasted baby squash, roasted red pepper, parmesan, fresh basil and roasted shallot sauce
  • Butternut squash raviolis with a panzanella salad topping goat cheese and pancetta lardons and hazelnut sage brown butter
  • Chile Rellenos stuffed with black beans and cheese served with cumin cilantro rice and corn-chayote squash sala