Heidi's menu

Foie Stew

Vanilla poached lentils topped with grilled foie gras, pinecone honey, and greens dressed in cherry vinaigrette

Shefzilla Surprise

Tis the Season for Soup

Spicy butternut squash and potato soup, toasted pepitas, brussels sprouts, drizzled with banyuls vinegar & plum oil

Ranch Salad

Hand selected lettuces, dwarf peaches, truffled green peppercorn creme fraiche dressing, grape mustard

Beets 2.2

Sous vide egg yolk, red and golden beets and hearts of palm with gherkin-apple dressing finished with pickled herring powder

Shrimp a la Nage

Shrimp and noodles in coconut broth with house special spicy sauce

Vegetable Dish of the Moment

Spinach Gratin

Black Truffle Pappardelle

Black Truffle Pappardelle with Lobster

Cheese Selections from the Resident Cheese Meister

Vanilla Peppered Semifreddo

Apricot, and spiced pine nuts

Carrot, Pistachio, Cardamom Cake

With cream cheese ice cream and cherries

Coffee-Cream Filled Donuts

Dusted with cinnamon sugar and cocoa

Nitro Chocolate Mousse

With roasted marshmallow, peanut butter bliss and honey

Tongue

Pickled beef tongue and roasted shiitakes, spicy mustard and soy noodles

Mini Ceviche

Bay scallop ceviche in muddled rosemary mignonette

The Bennie

Eggless benedict with huitlacoche

Oyster on the Half Shell

Wellfleet oyster with bloody mary foam, tiny celery, dill pollen

Caviar Sundae

Scrambled egg ice cream and local caviar

Tofu Hot Pot

House made tofu, spaghetti squash, cucumbers in mushroom broth

Curried Salmon

Lightly baked organic salmon, carrots cooked in their own juice, creamy turnip puree, fried pickled pearl onions

Trout and Mangalista Ham Roulade

Sauteed Idaho trout and peruvian style westies with artichokes, and veal brown butter sauce

Short Rib

Braised beef in its own cuisson, avocado mousse, roasted radishes and micro basil

North and South Walleye

Lake winnipeg walleye hazelnut encrusted and flageolet beans finished with laughing bird shrimp sauce

The Lamb Shank

Anise scented lamb shank and a six spice rice rind with orange scented jasmine rice and salsa verde

9 Courses

Chef’s table available for reservations, please inquire