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Friday Night 11/13/20


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

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