FAMILY STYLE DINNER MENU $35/PERSON
Includes Choice of One Salad, Two Entrees and Two Side Items (dinner below served with artisan dinner bread and chive butter)
Traditional Caesar Salad
Crisp romaine lettuce tossed in our homemade Caesar dressing, topped with baked croutons and freshly grated Parmesan cheese.
Organic romaine hearts, cucumbers, carrots, tomatoes, sunflower seeds and champagne vinaigrette dressing.
Apple and Goat Cheese Salad
Mixed spring greens tossed with local apples, strawberries, Country Ovens dried cherries, spiced candied pecans, Door County Creamery chevre with balsamic vinaigrette.
Spring Salads (available until July 1st)
Bibb lettuce with radishes and asparagus and red wine vinaigrette.
Rhubarb and Door County Creamery chevre, apple cider-honey vinaigrette .
Summer Salads (available July 1st - September 1st)
Roasted beets, heirloom tomatoes, crumbled feta and fresh cilantro, seasoned EVOO.
Arugula, watermelon radishes, apples and crumbled blue cheese, apple cider vinaigrette.
Fall Salads (available after September 1st)
Arugula, grapes, figs, apples, bacon and walnuts, balsamic vinaigrette and aged Parmesan.
Mixed greens, pears, prosciutto, candied pecans, maple balsamic vinaigrette and Montrachet.
Beef, Pork and Game
Chef Carved Prime Rib au Jus
10 oz. slow roasted with a side of horseradish cream sauce.
8 oz. grilled with an ancho chili-red wine demi.
Maple farms duck breast grilled, with a Door County cherry bigarade sauce.
Memphis Spiced Pork Ribs
Slow cooked baby back ribs brushed with Memphis style barbeque sauce.
Select medallions grilled with a whole grain mustard and cognac cream sauce.
Seared and slow roasted with a pear and apple chutney.
Cherry Barbeque Chicken
Grilled tender breast of chicken with Door County cherry bbq sauce.
Stuffed Chicken Duxelles
Oven-roasted with a wild mushroom-bordelaise sauce.
Grilled with wilted spinach, artichokes, caramelized onions and goat cheese lemon-basil sauce.
Marinated Chicken Bruschetta
Walnut pesto marinated chicken breast topped with tomato basil concasse.
Oven roasted chicken breast stuffed with bacon, Boursin cheese, spinach, and roasted red peppers with a wild mushroom cream sauce.
Wild mushrooms, sun-dried tomatoes and spinach sauteed in a Southwestern Alfredo sauce, tossed with penne pasta, topped with balsamic reduction, blue cheese crumbles and finished with grilled chicken breast.
About Thyme Whitefish en Papilote
Door County whitefish with a lemon and fresh thyme buerre blanc.
Great Lakes Walleye
Sauteed shrimp, artichoke hearts, mushrooms and capers with a lemon beurre blanc.
Alaskan Sockeye Salmon
Grilled with a pineapple-mango salsa.
Pecan Crusted Wild Scottish Salmon
Oven roasted with a lingonberry-dijon sauce.
Grilled Chipotle Shrimp
Cold water shrimp sauteed and tossed in a chipotle parsley butter.
Maryland Crab-Risotto Cakes
Maryland blue crab meat and risotto with a roasted garlic aioli.
Gourmet Mac and Cheese Bake
Cavatappi pasta tossed with aged Cheddar, Mascarpone and Gruyere cheeses, baked with Parmesan-herb bread crumbs.
Wild Mushroom Ravioli
Baby spinach with a Vodka-tomato cream sauce with freshly grated Parmesan cheese.
Chickpea Johnny Cakes
Pan seared and topped with marinated tomatoes and red onions finished with cilantro aioli.
Layers of pasta and farm fresh seasonal vegetables combined with a blend of cheeses and roasted garlic marinara sauce.
Vegetarian Penne Pasta
Wild mushrooms, sun-dried tomatoes and spinach sauteed in a Southwestern Alfredo sauce, tossed with penne pasta, topped with balsamic reduction and blue cheese crumbles.
Fresh Season Vegetable
Brown Sugar Glazed Baby Carrots
Green Beans with Toasted Almonds
Warm Vegetable and Farro Salad
Parmesan Basil Polenta Cake
Black Bean and Corn Quinoa
Chickpea Johnny Cakes
Wild Rice and Mushroom Pilaf
Door County Cherry and Walnut Wild Rice Blend
Chive and Fontina Risotto Cakes
Yukon Gold and Roasted Garlic Mashed
Roasted Rosemary Fingerling Potatoes
Herb Roasted Red Potatoes