Chef’s Dinner Specials

Runs from Friday, November 2nd – Saturday, November 24th

Appetizers

Shrimp & Chicken Jambalaya

braised shrimp, chicken, andouille sausage, vegetables, in a spicy broth with rice pilaf (cup)  5.99  (bowl)  6.99

Crab Pesto Manicotti Pasta

ricotta cheese with pesto and crabmeat stuffed pasta, topped with roasted red pepper sauce with asiago cheese 10.99

Entrees

Cranberry Pecan Brie Encrusted Filet

8 oz Midwest Aged Choice Filet Mignon, served with puree butternut squash and asparagus, finished in a port wine reduction 27.99

Chicken Cordon Bleu                                               

chicken breast wrapped with ham and swiss cheese, lightly breaded, served with mashed potatoes and asparagus, finished in a béarnaise sauce 19.99

Pan Seared Walleye                                        

served with sweet potato risotto and brussels sprouts, candied pecans, finished with a lemon white wine sauce, topped with cranberry orange relish 23.99

Dessert

Warm Pumpkin Bread Pudding                                          

challah bread with pumpkin egg custard and baked, topped with an autumn spiced cream analice sauce 6.99                                                     

Featured Drinks

Cranberry Basil Mule

Ketel One Vodka, Stirrings Ginger Liqueur, fresh basil and cranberries, cranberry juice, and ginger beer served in a copper mug 8.00

Apple Cider Mimosa

Berentzen Apple Liqueur, apple cider, champagne, served in champagne flute with a cinnamon sugar rim 7.00

Pumpkin Pie Tini

Faber Vanilla Vodka, pumpkin pie liqueur, Baileys Pumpkin Spiced, and cream, served up sprinkled with an autumn spice 9.00

Autumn Sangria                                        

mixture of red wines, fresh fruit, Faber Orange Vodka, apricot brandy, and cranberry juice, served over ice in a wine glass 7.50