Inspired

e n t r é e s
Butter-Poached Lobster ................................................................38
Warm miso vinaigrette, shrimp and scallop ravioli, fennel slaw, yuzu, chive hollandaise
Chardonnay
Marsala Chicken En Croute....................................................... 24
Confit garlic herb mushroom reduction, Florio Marsala wine
Merlot
Pan Seared Sea Bass...........................................................................34
Chanterelle and lobster risotto, lemon thyme beurre blanc, lemon scented micro salad
Chardonnay
Macadamia Crusted Lamb Chops............................................34
Crispy haricot vert, cubed parmesan polenta, brown sugar balsamic reduction
Pinot Noir
Shrimp & Scallops Pasta.................................................................26
Parmigiano Reggiano alfredo, black pepper fettuccini
White Zinfandel
Walleye..........................................................................................................29
Cannellini bean ragout, pea tendrils, lemon, garlic, sundried tomatoes
Pinot GRIGIO
Cabernet Braised Beef......................................................................26
Potatoes, carrots, celeriac
Cabernet Sauvignon
Himalayan “Yellowfin Tuna” Salt Brick..........................32
Savory cabbage steak, sesame oil dressing, ginger scented jasmine rice
Sauvignon Blanc
Vegetarian Rollatini.........................................................................18
Roasted garlic, spinach, roasted red peppers, ricotta cheese, grilled eggplant
White Zinfandel
Black & Blue Salmon.........................................................................24
Cajun rub, roasted blue cheese crust, grilled asparagus, whipped potato
Pinot Noir
Surf & Turf.................................................................................................49
Grilled filet, Maine lobster tail, Chef’s choice of garnish
Merlot
Suggested wine pairings. ask your server about our selection.