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Three Course Dinner       $19

New Fall Menu is Here!

Includes choice of one main entrée, one starter dish, and one dessert course,
along with our selection of fresh baked breads.

Starter Dish

Salad Du Jour

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Soup Du Jour

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Main Entree

Autumn Schnitzel
Lightly Breaded Pork Medallions, Pan Fried in Butter, Butternut Squash, Sauté of Baby Spinach, Cranberries, Mashed Potato, Apple Chutney

Guinness Braised Lamb Shank
Natural Jus, Roast Shallots and Root Veggies, Polenta

Panko Fried Gulf Shrimp
Jeweled Basmati Rice and Quinoa Pilaf, Fresh Arugula Salad, Creole Remoulade

Door County Poussin
Baked and Fire Grilled Half Hen, Brandied Cherry Glaze, Fresh Thyme, Shiitake Leek Risotto, Baby Green Beans

Pan Seared Rainbow Trout w/ Spanish Romesco
Served with Wedge of Layered Potato & Tortilla, Steamed Peas and Lettuce, Traditional Sauce of Almond,Tomato, fresh Garlic and Olive Oil

 

Dessert

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We strive to educate our students on the severity of food allergens and critical points of cross-contamination. Because allergens are always present in the restaurant and kitchen, there is a potential risk of cross-contamination. Every care is taken to avoid any cross contamination when processing a specific allergen free order. We do however work in a kitchen that processes allergenic ingredients and does not have a specific allergen free zone or separate dedicated fryers.

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