Wood fire grilled petite tender atop golden crispy potato gnocchi, paired with a rich gorgonzola cream sauce, sweet marsala apples, crushed pistachio, and a decadent red wine reduction.

Cajun-spiced chicken breast and andouille sausage over a bed of fluffy white rice, crowned with blackened scallops and shrimp, finished with a sprinkle of fresh scallions.

Fettuccine, fusili, gnocchi, or spaghetti all made in house with your choice of sauce. Add-ins of veggies and proteins available.

Aromas of blackberry, blueberry, and spiced fig jam.

House made raspberru simple syrup puree, lemon rum, simple syrup, lime juice, and sweet soda.

Vodka, pineapple juice, lime juice, and Triple-Sec.

Tequila, lime juice, Tres Agaves Paloma mix, and sweet soda.

Gin, lemon juice, simple syrup, and brut.

8oz Tenderloin steak cooked with a garlic compound butter, served with asparagus and fingerling potatoes, and topped with haystack onions.

8oz charcoal-grilled tenderloin, house made potato gnocchi, sautéed vegetables, romesco sauce, and chimichurri.

Grilled petite tender, horseradish butter, truffle fries, and a side of sautéed Brussels sprouts topped with a herb breadcrumb.

Petite tender, asparagus, and sarvecchio parmesan.

Your choice of sauce and mozzarella blend cheese. Add toppings to your preference.

House white sauce, prosciutto, burrata, shredded mozzarella, roasted pistachios and cracked pepper.

Aromas of blackberry, blueberry, and spiced fig jam. The wine spends nearly 12 months in a combination of French, Hungarian and American oak, giving the final blend a soft texture with fine, well-integrated tannins.

8 oz walleye soaked in Cream of the Crop, lightly breaded, and fried. Served with fries, coleslaw, and homemade tartare sauce.

Perfectly pan-seared walleye paired with roasted curry cauliflower, herb quinoa, and roasted apple-cranberry medley, finished with a tangy dill yogurt sauce.