Easter Brunch Menu

Pecan-crusted trout with molasses butter - Wild rice and grilled vegetable

Fried chicken on a Minnesota wild rice waffle with agave nectar butter and smoked maple

Petite filet with mashed potatoes and grilled vegetables

Pan-roasted chicken breast with lemon caper butter -Served over orzo.

Espresso-crusted venison chop with blackberry port reduction – Chicken fried quail with wild mushroom cognac demi-glace - Wild rice and grilled vegetables

With house-cured and smoked salmon, tomatoes, cream cheese, and fried capers, topped with crème fraiche and chives- Served with arugula salad

Filet medallions and poached eggs on top of herb focaccia toast and topped with hollandaise – Served with hashbrowns