DINING ROOM
Open Tuesday – Saturday at 5:00pm
Free parking is available after 4:00 pm in the Parking Ramp on 3rd Street.
VALENTINE’S DAY MENU
SATURDAY, FEBRUARY 14, 2026
THREE-COURSE PRIXE FIXE MENU $90 PER PERSON
STARTERS
Choice of one
Cream of Parmigiano-Reggiano Soup with Chives & Croutons [GF-no croutons]
Little Gem Wedge with Bacon, Green Goddess Dressing, Sunflower Seed Brittle [GF]
Crisp Fried Crab Wontons with Ginger Dipping Sauce
Pheasant Crepes with Mushrooms & Madeira Cream Sauce
Walleye & Spinach Timbale with Roasted Tomato Coulis [GF]
ENTRÉES
Choice of one
Red Wine Braised ND Bison Osso Buco
Parsley New Potatoes [GF]
Grilled Atlantic Halibut with Pumpkin Seed Sauce
Red Beet Quinoa Pilaf [GF]
Pan-Roasted Breast of Duck with Apple Chutney
Red Potato, Parsnip & Carrot Gratin [GF]
Grilled Angus New York Steak with Red Wine & Carrot Demi
Butternut Squash Mashed Potatoes [GF]
Shrimp Scampi with Angel Hair Pasta, Broccolini, Bell Peppers & Parsley
DESSERTS
Choice of one
Pavlova with Lemon Curd, Fresh Berries, Whipped Cream [GF]
Mocha Crème Brûlée with Italian Sweet Cherries [GF]
ND Honey & Amaretto Cheesecake with Caramel Sauce
Chocolate & Peanut Butter Terrine with Sugared Peanuts [GF]
Red Velvet Cake with Cream Cheese Frosting
January 27 – 31 Specials
Appetizer – Warm goat cheese salad with organic greens, Marcona almonds, lemon vinaigrette 12
Entrées – Grilled Rocky Mountain elk chop with red wine & chokecherry sauce [GF] 63
Sautéed Pacific mahi mahi with crab & pecan relish [GF] 42
Dessert – Aunt Helen’s chocolate cake with vanilla ice cream 10
DINING & TAKEOUT MENU
STARTERS
Midwest artisanal cheese platter with dried fruit & nuts 21
Dwight’s finally famous chicken liver pâté 11
House-made venison sausage with grilled onion relish [GF] 11
Chicken & peanut potstickers with oriental dipping sauce 10
Roast corn & bison soup or Soup of day [GF] cup 6 bowl 8
Hearts of romaine with Caesar dressing, garlic croutons 10
Wedge salad with white cheddar dressing, house-cured bacon, glazed walnuts, apples [GF] 12
Roasted beets with Wisconsin goat cheese & spiced pecans [GF] 10
Organic greens with clementine vinaigrette, warm brie filled dates [GF] 12
Wild rice salad with caramelized squash, pomegrante vinaigrette, smoked almonds [GF] 10
ENTRÉES
Parmigiano-Reggiano crusted walleye with red pepper vinaigrette 35
Grilled Norwegian salmon with tangerine vinaigrette [GF] 36
Sautéed sea scallops with fenugreek cream curry sauce & jasmine rice [GF] 38
Grilled shrimp with sauce Veracruz [GF] 32
Chicken pasta, wild mushroom cream sauce, artichoke hearts, parmesan 27
Breast of chicken stuffed with smoked gouda, apple chutney garnish [GF] 29
Grilled Berkshire pork chop with Asian spiced honey & ginger glaze [GF] 38
Red wine braised ND bison short ribs [GF] 44
Grilled New York steak with bourbon-mustard sauce [GF] 46
Grilled filet of beef with mushroom, onion & black pepper sauce [GF] 54
Minted lamb burger & house-made chips 14
Served on focaccia with hummus, onion, lettuce & feta cheese
DESSERTS
Angel food cake with berry compote & whipped cream 9
Cappuccino brownie with cream cheese frosting & chocolate ganache 10
Chokecherry & chocolate praline ice cream [GF- no cookie] 9
Brown sugar & bourbon cheesecake with toffee sauce 10
Crème brûlée of the day [GF-no cookie] 10
