September 16th - 21st: Black Bean and Egg Burrito
Scrambled eggs with black beans, salsa, shredded cheese and avocado, in a flour tortilla, with mesquite seasoned home fries and a side of sour cream.
September 16th - 21st: Spinach Lasagna
Fresh baked spinach lasagna topped with marinara, with garlic bread and a side salad.
September Burger of the Month: Argentine Chimichurri Burger
An all natural hand pattied beef burger, grilled to order and topped with melted provolone cheese, herb and garlic chimichurri, lettuce and tomato. Served with sweet potato fries and roasted garlic aioli for dipping.
September 16th - 21st: Apple Cider Brined Pork Chop
A bone-in pork loin chop brined overnight in an apple cider marinade, grilled and topped with a sweet and savory apple and onion compote, served over smoked cheddar polenta and bacon Brussels sprouts.
September 23rd - 28th: Smoked Gouda and Salmon Risotto with Seared Scallops
Golden brown seared sea scallops drizzled with lobster and thyme beurre blanc, served around a creamy smoked gouda risotto, with wilted spinach and caramelized onions.
September 30th - October 5th: Chicken Adobo
Boneless/skinless chicken thighs braised in a garlic soy sauce, served over sesame jasmine rice with roasted baby bok choy and ginger carrots.
September 18th: Roasted Pumpkin Quinoa Salad
Pumpkin bites roasted with maple and fennel tossed with quinoa, red onion, mint, pomegranate seeds, roasted pepitas and hazelnuts, served warm.
September 25th: Eggplant Parmesan with Tofu and Almond "Ricotta"
Baked Eggplant layered with spinach, onion and house made Italian seasoned tofu and almond "ricotta" topped with basil marinara and garlic bread.
Entrée – Chicken Cordon Bleu. Hill Family Farms free-range chicken breasts will be stuffed with swiss cheese and Ham, served with Supreme Sauce and a fresh vegetable medley.
Thursday, September 19
Appetizer – Kakuni (Japanese Braised Pork Belly). The roasts will be very slowly roasted in Sake, local apple Cider, and honey until tender and succulent, then sliced and served with steamed Jasmine rice.
Dessert – Shortcakes, made with local seasonal fruit as available.
Entrée – North Woods Fish Fry. Walleye fillets, lightly fried in beer batter, with special Macaroni & Cheese and Cole Slaw.
Thursday, September 26
Appetizer – Fishtown Chowder, a cream style soup
Dessert – Hot Fudge Brownie Sundae, featuring our house-made Brownies, Ice Cream, and Fudge, of course.
September 17th: The Portobello Stacker
All natural grilled chicken breast and Portobello cap, topped with melted provolone and grilled onions, served with wild rice blend and asparagus spears.