Reserve for Lunch Reserve for Dinner
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Lunch - $20

STARTER

Beet Salad: Ume vinaigrette, Laura Chenel Chevre, tomatoes, cucumber, basil oil (v)

Miso Corn Chowder: Chili oil, chives, white miso (v)

Smoked Walleye Rillette: Lavash, grape must, French Dijon, pickled red onions

ENTRÉE

L & I Cheeseburger: Pat La Frieda beef, cheese, secret sauce, St. Agnes milk bun

Tempura Mahi Mahi Sandwich: Basil-caper aioli, lettuce, tomato, onion

Orecchiette Pasta: Pink sauce, heirloom tomatoes, mixed vegetables, parmesan reggiano (v)

DESSERT

Haupia Crème Brulee: Toasted coconut, fresh berries

Strawberry Mochi: Strawberry coulis

Dinner - $35

STARTER

Miso Corn Chowder: Chili oil, chives, white miso (v)

Asian Calamari: Chinese 5 spice, black bean aioli, scallions, cilantro, red onion, lime

Salmon ‘Lox’: Cured Atlantic salmon, wasabi potato salad, EVOO (gf)

ENTRÉE

Korean Style Opakapaka: Hawaiian snapper, kochujang drizzle, kalbi beef, kim chee fried rice

Char Sui Pork: Compart Family Farms prok tenderloin, kabocha mash, baby bok choy

Hanger Steak ‘Panzanella’: Red onion, green beans, pulled brioche croutons, Ellsworth cheese curds, red wine balsamic

Orecchiette Pasta: Pink sauce, heirloom tomatoes, mixed vegetables, parmesan reggiano (v)

DESSERT

Haupia Crème Brulee: Toasted coconut, fresh berries

Peanut Butter Chocolate Crunch: Sebastian Joe’s Pavoratti