Sample Menu...

Our menu changes periodically and the specials change every other day. But here is a sampling of some of our gourmet dishes.

Start with a spicy Ahi tuna martini. This non-alcoholic appetizer contains seared squares of tender tuna sprinkled with sesame seeds, tossed with fresh fruits and accented with cherry tomatoes and asparagus. The base is filled with a slaw that leads some diners to pour the ingredients onto a plate and transform the appetizer into a salad.

Or perhaps try the lobster-stuffed ravioli as an appetizer, smothered in a seafood cream sauce and accompanied with two colossal shrimp. See why it's a house and customer favorite.

Then followed the appetizers with the daily soup, such as the tomato chipotle soup, a creamy warm-up with a kick. Other soups served at times are lobster bisque and cream of potato.

Now for the main course.....

The walleye, cooked in a lemon rum sauce and served over Yukon gold mashed potatoes, with an unmistakably distinct macadamia flavor.

Or try the rib eye glazed with beef stock demi-glace and topped with cranberry horseradish sauce paired with carrots, beets and turnips that Chef Paul roasts to bring out natural sugars.

A winter favorite for hearty eaters, the pot roast synthesis with homemade poached cavatelli pasta is tossed in a brown butter sauce. With meat that melts in your mouth and pasta so tender it tastes straight from the streets of Italy, the pot roast dish is also a must-try.