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Home
About
Menu
Events & Features
Reservations
A Journey into Fall
Tuesday through Saturdays in November
First Course
Butternut Squash Ravioli
Roasted Butternut squash, dehydrated onion brulee, scorched cream, sage oil.
Cocktail: Maple Bourbon Old-fashioned.
Mocktail: Kentucky 57 Spiced Old-fashion.
Second Course
Kale Salad
Baby kale, roasted pear, toasted pumpkin seeds, Peruvian peppers, soy, miso vinaigrette.
Cocktail: "Pear 75", Gin, Simple, Prosecco
Mocktail: "Ritual Pear 75".
Third Course
Lake Trout Paupiette
Lake Superior Lake Trout, Trenary Exotic Mushroom duxelles, crispy parsnip, roasted garlic aioli.
Cocktail: Trefethen Chardonnay
Mocktail: Ariel Chardonnay.
Fourth Course
Pekin Duck Breast
Air dried, pan roasted duck breast, fondant potatoes, caramelized fennel, orange-rosemary jus.
Cocktail: Duckhorn Pinet Nair
Mocktail: Ariel Cabernet
Final Course
Rum Spice Cake
Pumpkin creameux, maple spun sugar, sea salt.
Cocktail: Vanilla Pumpkin Martini
Mocktail: Spiced Vanilla Bean Martini
48 Hour Advance Reservation Necessary.
906-228-0900
Chefs Table 89.95, Drink Flight, 59.95
Tax and Gratuity not included.
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