2021 MENU

 

Starters

Panko Breaded Smoking Oysters  

Fresh oysters breaded & fried served over smoking heritage greens tossed with Yuzu dressing

Seared Sea Scallops

Sea Scallops seared on hot iron & served with cauliflower purée topped with pancetta bacon and tequila lime sauce

Surf & Turf

Wagyu filet medallions with colossal shrimp served with a garlic demi sauce

Clams in White Wine

Manila steamed clams with shallots, garlic, parsley, white wine & butter fresh dipping bread

Blue Lip Mussels

Tomatoes, garlic, white wine, butter, parsley served with fresh dipping bread

Tuna Poké

Marinated tuna with ginger, shallots, garlic, green onion

Maryland Stuffed Mushrooms

Large mushrooms filled with baked crab & topped with taleggio cheese

Crab Cakes

More crab than cake, celery, onion, panko bread crumbs lightly sautéed served with spicy bistro sauce

Shrimp Cocktail

3 colossal shrimp sautéed with butter, shallots, garlic, white wine, spicy bistro & cocktail sauce

Salads

Dinner Salad

Heritage greens, tomato, cucumber, pickled shallots, carrots choice of dressing

Fresh Fruit Salad 

Heirloom greens, melon, mandarin oranges, assorted seasonal berries pineapple, kiwi, hearts of palm, pineapple, yogurt dressing

Jidori Chicken Salad

Grilled marinated chicken, heritage greens tossed in ginger sesame dressing with oranges, pickled shallots, onions, cabbage, cucumber, cashews & dried cranberries & cherry tomatoes

Watermelon Beet Salad

Fresh watermelon with honey drizzle, pickled watermelon rind, braised red & gold beets, sliced fennel, crumbled Point Reyes bleu cheese, fig dressing

Caesar Salad

Romaine tossed with Caesar dressing, parmesan cheese & house-made croutons

Entrées

Duck Breast Wellington

 Pekin duck breast with mushroom duxelles & pork belly jam, wrapped in puff pastry & baked until golden & served with orange duck demi-glace

Jidori Chicken Breast

Julienned carrots, cabbage, shallots & leeks sautéed on court bouillon, rice wine butter sauce

Macadamia Nut Crusted Walleye

10 oz walleye sautéed in butter & served with a lemon cream sauce

Baked 1⁄2 Jidori Chicken

Deboned & served with rice & supreme sauce

Beef Bourgogne

Braised Montana sirloin with red wine, mushrooms, bacon, carrots, celery & onions

Beef & Vegetable Kabob

Marinated Montana sirloin, seasonal vegetables, painted with a spicy BBQ sauce. Served over rice.

Fresh Salmon

Miso compound butter, sautéed wild mushrooms over cauliflower rice

Beef Short Ribs

Braised sweet & tangy served over sautéed cabbage & rice

Butcher’s Block

All cuts come with daily starch & vegetable

Wagyu Ribeye 18oz

Wagyu Filet 8oz

Elk Filet 6oz

Choice of Sauces:

Red wine demi; green peppercorn brandy; chipotle tequila lime; béarnaise; veal demi; hollandaise; supreme sauce

  Chef & General Manager Toby Reichart

Reservations required by phone for Summer 2021 ~ 406-682-7600.

Serving

Thursday – Monday
5pm – 10pm