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Main Course
Green Garlic Crusted Arctic Char
Potato Galette, White Asparagus,
Roasted Garlic Preserve, Lemon Misto
26
Grilled Spring Lamb Loin
White Bean Hummus, Fennel Gratin,
Fennel Green Coulis
29
Boneless Half Chicken with Speck Ham
Grilled Asparagus, Pearl Pasta Tabouli, Gribiche
23
Stuffed Free Range Veal Breast
Veal Sausage, Pommery Noodles,
Spring Peas, Crimini Mushrooms,
Stroganoff Sauce
27
Pan Seared Great Lakes Walleye
Mélange of Spring Vegetables and
Morel Mushrooms, Crayfish Butter
25
Grilled Abalone Trumpet Mushroom
Quark Cavatelli,
Spring Vegetables Ragout,
Mustard Cream
20
Steak Frites
Grilled Vintage Hanger Steak,
Rosemary Garlic Fries,
Red Wine Shallot Sauce
28
Chef Ray Kumm and his culinary staff welcome you!
Please call the restaurant at 410-547-6925 to modify or cancel a reservation. |
