Appetizers:
Buffalo Fried Cauliflower served with ranch dressing 8
Artichoke Dip with flatbread 8
Calamari
with lemon and tomato sauce 9
Clams in miso broth 8
Entrees:
Cornmeal Breaded Walleye
With choice of fries or potato pancakes
Accompanied with both made from scratch tartar sauce and miso citrus slaw 17.50
Sourdough Bread Cod
With choice of fries or potato pancakes
Accompanied with both made from scratch tartar sauce and miso citrus slaw 17.50
Tokyo Salmon Seared
salmon glazed with ginger and soy served on udon noodles with broth and vegetables, sesame 17
Blackened Scallops
On bucatini pasta with cajun sauce, local vegetables, green onions, roasted garlic and a splash of cream 18
Pork Tenderloin Skewers Marinated
in rosemary, roasted garlic and orange zest. Served n brussels sprouts, tuscan white beans, artichoke hearts. Topped with balsamic glaze. 18
Wood Oven
Ravioli Di Fungi
Portobello Mushroom Ravioli tossed in shallot and garlic butter, topped with oven roasted mushrooms and prosciutto 16
Sausage Rosti
Local sausages simmered in the wood oven, with locally grown Austrian fingerling potato, onions, swiss cheese and cream
Gluten Free Cheese Ravioli
In tomato sauce baked with cheese 15
Our Classic Lasagna
with garlic bread 12.50
Linguini and Meatballs
with garlic bread 11.50