August 6-11: Breakfast Potato Skins
Four deep fried potato skins filled with sautéed vegetables, scrambled eggs, and bacon, topped with shredded cheese and diced scallions with a side of sour cream.
August 13-18: Crispy French Toast
Three slices of french toast dipped in crushed Frosted Flakes topped with sliced bananas.
August 6-11: California Burger
A fresh ground angus patty with melted havarti cheese on a brioche bun with, dijon mustard, red leaf lettuce, red onion, sliced tomatoes, and fresh avocado. Served with sweet potato french fries
August 13-18: Big Pig at a Picnic
Bbq pulled pork on a brioche bun topped with coleslaw and jalapeños served with a side of mustard potato salad.
August BOM (Burger of the Month): Fried Green Tomato Caprese Burger
Our hand pattied all-natural beef burger topped with a fried green tomato, fresh mozzarella, balsamic mayo, fresh basil leaves, and a balsamic reduction on a brioche bun. Served with rosemary garlic parmesan fries.
Suggested Wine Pairing: Les Amis Pinot Noir
August 6-11: Texas BBQ Ribs Platter
Local KJB Farms slow-cooked country style ribs, served with baked beans, coleslaw, and cajun onion rings.
Suggested Wine Pairing: Slow Press Cabernet Sauvignon
August 13-18: Beef Wellington
Two beef filets topped with mushroom duxelle and wrapped with buttered phyllo dough. Served with a mashed potatoes and beef gravy and a side of roasted summer squash.
Suggested Wine Pairing: Graffigna Malbec
August 8: Stuffed Bell Peppers Dinner
Red and green bell peppers, roasted and stuffed with rice, tempeh, fresh basil, onions, and garlic and covered with house-made marinara. Served with garlic bread and your choice of a soup or salad.
Suggested Wine Pairing: Band of Roses Rosé
August 15: Summer Buddha Bowl with Goddess Dressing
This promises to be one of the most colorful dishes to come out of the kitchen! Roasted beets, zucchini, carrots, marinated red onions, avocado, over quinoa, and garnished with sunflower seeds and fresh parsley!
Entrée – Lamb Shanks, braised in French country style, well garnished, with smashed Yukon Gold potatoes and softly seared broccoli.
Thursday, August 9th
Appetizer – Mussels Hobnob. Fresh Prince Edward Island mussels, steamed in white wine, and served with the garlic butter sauce.
Dessert – University of Wisconsin Fudge Bottom Cream Pie
Entrée – Fish and Chips, in proper British Style. Cod loins will be lightly fried in beer batter, with hand cut 'chips' and Tartar Sauce. Plenty of Malt Vinegar on hand, too.
Thursday, August 16th
Appetizer – Fishtown Chowder. A rich, creamy broth soup featuring fish, smoked fish, and shellfish.
Dessert – Double Decker Tart. From London, presumably named after the buses ubiquitous there, this pastry features a Cocoa Crispies crust, a filling of honey, almonds, pistachios, and peanut butter, and a ganache topping.
Entrée – Sirloin of Beef Scaramouche. A whole New York Strip will be seasoned and roasted as for prime rib, served with the brandy & cream sauce as for Steak au Poivre, and garnished with a double baked potato and buttered asparagus.
Thursday, August 23rd
Appetizer – Cold Borscht Soup. The traditional Slavic vegetable soup is further enriched with fresh cucumber, sour cream, and dill, and served chilled. An excellent refresher on a hot summer day at forty north.
Dessert – Red Velvet Cake
Entrée – Rouladen. Cutlets of pork loin will be rolled with a bratwurst stuffing and slowly roasted; served with spaetzle and roasted root vegetables.
Thursday, August 30th
Appetizer – Potato Pancakes with Smoked Salmon and Sour Cream
Dessert – To be determined