Daily Features February 26th

Butchers Choice

Grilled Ribeye served over roasted purple potatoes, sided with garlic broccolini, topped with sautéed portabella mushrooms, spinach and leek, finished with porcini cream


  Phish Monger

Seasoned floured walleye served over parsnip puree, sided with grilled asparagus, topped with topped with baby kale, sundried tomato, pickled onion and radish tossed in a rosemary peppercorn vinaigrette