Allen's Cafe Menu

Just Baked Chocolate Chip Cookies

Selection Of Homemade Ice Creams And Sorbets

Chocolate Mousse Terrine

with raspberries, whipped cream and chocolate sauce

Lemon Scented Panna Cotta

Triple Vanilla Creme Brulee

Walnut Tart

with banana-rum ice cream and caramel sauce

Selection Of Handcrafted Cheeses

Spicy Black Bean Soup

with homemade sour cream and crispy tortilla strips

Smooth Chicken Liver Pate

with seasonal garnishes

Arugula Salad

with parmesan cheese dressing, sun-dried tomatoes and black peppercorn croutons

Marinated Grilled Calamari Salad

with baby frisee, basil, goat cheese, balsamic syrup and a sherry-bacon vinaigrette

Pan-Fried Panko Crusted Crab Cake

with a cucumber mango slaw, ginger vinaigrette and mango-lime coulis

Roast Sweetbreads

with horseradish mashed potatoes and oxtail sauce

Braised Short Rib Raviolis Finished

with natural jus and black truffle

Ahi Tuna Tartar

with extra ginger, spicy soy sauce, crispy wonton salad, and wasabi vinaigrette

Foraged Wild Mushrooms Sauteed

with brandy and finished with herb butter

Barbequed Sugar Cane Prawns

over ginger flavored cornbread and vanilla butter sauce

Grilled Quail Breast Stuffed

with red swiss chard and serrano ham, over a saffron clam risotto with peas

Rosemary Grilled “White Tuna"

with red wine butter sauce, fennel, kale and white beans

Pete And Dan’s Favorite Walleye Dish

sauteed walleye over a duck confit, smoked bacon and wild mushroom hash, light game jus

Roasted Bacon Wrapped Rabbit Loin Stuffed

with homemade rabbit sausage, yukon gold potato and red onion hash with mustard cream sauce

Sauteed Diver Scallops

with butter poached mushrooms and gnocchi

Braised Veal Cheek Stroganoff

finished with anchovy butter, over homemade buttered fettuccini

Pheasant Schnitzel

with lemon, natural jus, green beans and spatzle

Combination Of Maple Lavender Charred Duck Breast And Slow Cooked Duck Leg

with creamy walnut polenta and black currant jus

Grilled Iowa Beef Tenderloin Filet

with creamed spinach, pan-fried dumplings and port wine sauce