Valentines Menu
February 12th – 14th, 2021
Open @ 4pm
651-436-8883

 

Appetizers

Truffle Sprouts  13
Truffle oil – truffle salt – grana Padano – fine herbs – gouda cheese fondue 

Lump Blue Crab Cakes  16
(2) cakes with organic garden greens – lemon aioli – pineapple salsa 

Baked Artichoke Dip  13
spinach – gorgonzola – mozzarella – flat bread crisps 

Bruschetta 12
tomato bruschetta served on lightly toasted baguette

 

Soup

Butternut Squash Bisque Cup  6
Seafood Chowder Cup  6
Tomato Basil Bisque  6  


Side Salads

Salad Feature  8
organic spring mix – craisins – boursin cheese – blueberries – candied walnuts – poppy seed dressing

 Classic Caesar Salad  8
romaine lettuce – grana padano – crouton – caesar dressing

Garden Salad  8
organic greens – carrots – red onion – cucumber – tomato – alfalfa sprouts – red wine vinaigrette

                                                                  

Pasta
Substitute Gluten-Free Penne Pasta $2

Grilled Mushroom & Linguini   23
spinach – black river gorgonzola – chardonnay butter sauce
with chicken 26 – with shrimp 28

 

Linguini Caprese   23
light olive oil, tomato basil, garlic sauce, fresh mozzarella cheese
with chicken 26 with shrimp 28 

Penne Bolognese  27
             rich meat sauce – fresh grape tomato – fresh mozzarella – grana padano and fresh herbs

 

Chef’s Features

Twin Lobster Tail   48
5-6oz fresh water lobster tails served with saffron drawn butter 
with skin on garlic mashed potatoes and grilled asparagus

Surf and Turf- 6 oz. Grilled Filet Mignon & 5-6oz Lobster Tail   49
served with saffron drawn butter with skin on garlic mashed potatoes and grilled asparagus

Crab Stuffed Tilapia    28
fresh tilapia topped with panko parmesan and stuffed with lump crab remoulade-
lemon rice – tri colored carrots – lemon shallot butter

Prime Rib of Beef     31 Queen 12oz / 35 King 14oz
                                                                   skin on garlic mashed potatoes – market vegetables – cream horseradish and au jus                                                                         


House Specialties


Goldie’s Walleye  29
almond crusted – seasonal vegetable – lemon jasmine rice and brown butter sauce

Steak Diane Style 6oz Grilled Filet Mignon (Prepared in the kitchen by Chef Sean) 38
with shallots, mushrooms, Dijon mustard, Maître d’ butter,                                                          
flamed with brandy and finished with demi-glace, skin on garlic mashed potatoes

Braised Peppercorn Beef Short Rib  29
coffee black peppered braised short rib, demi glace with skin on garlic mashed potatoes
and seasonal vegetable


Entrees

Chicken & Mushroom Risotto   26
risotto – white wine – butter – shallots – grilled chicken – wild mushrooms

Honey Glazed Salmon  29
6 oz pan seared line-caught salmon filet – honey lemon glazed – jasmine rice
served with fresh market vegetable
         

Chicken Marsala  24
pan seared airline chicken topped with mushroom and marsala wine sauce
market vegetable – skin on garlic mashed potatoes

10oz Sirloin  35
pepper crusted grilled steak topped with garlic butter- market vegetable
skin on garlic mashed potatoes

 6oz Filet Mignon 37
Tender filet mignon served with market vegetables – skin on garlic mashed potatoes
choice of béarnaise or classic demi-glace