Entrées

Question 1

Sea Bass

Answer 1

Soy-lime glazed Chilean sea bass (can order without glaze), black rice, asparagus-shiitake stir fry, ponzu vinaigrette (ponzu includes soy, ginger, citrus)

Question 2

Potato Encrusted Lobster Tail

Answer 2

Crispy lobster tail, hot honey drizzle, served with summer succotash, sautéed baby kale, cheddar grits; 8-10 oz.; from the North Atlantic

Question 3

Faroe Island Salmon

Answer 3

Herbed lemon panko crust, roasted vegetable quinoa, feta, charred tomato caper relish; free-range salmon within nets of an archipelago channel

Question 4

Walleye

Answer 4

Pan-seared, butter beans, tomatoes, charred savoy cabbage, Nueske’s bacon, lemon

Question 5

Pork Ribeye

Answer 5

Recommended medium-well; pan-roasted premium reserve pork ribeye, served with summer succotash, garlic mashed potatoes and haystack onions

Question 6

Rigatoni A’la Vodka

Answer 6

Artisan rigatoni, vodka tomato cream (there was vodka in it but it was cooked out), peas, grilled artichoke, basil, calabrian chiles (medium-hot chiles), parmesan reggiano

Question 7

Beef & Broccoli

Answer 7

5 oz. of tenderloin tips stir fried with broccoli, red bell peppers, scallions and garlic, tossed with lo mein noodles and sesame garlic sauce

Question 8

Chicken with Morel Risotto

Answer 8

Grilled, glazed chicken thighs (dark meat), morel mushroom and gruyere risotto (gruyere is a Swiss cheese that’s slightly salty), shaved vegetable medley (onions, carrots, aparagus)