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Find info on food safety, allergens, and dietary restrictions at the end of the menu.

Restaurant Week Lunch Sunday, January 22 – Friday, January 27 $20 includes three courses. Choose one item from each course. Beverages, tax, and tip not included.

First Course choose one

Braised Chickpea Chili v, vg, gs

stewed chickpeas with tomato, coconut and curry spices. topped with sour cream, and fresh herbs

Portobello Fries v, vg

crispy fried Portobello strips, spicy aioli

Crispy Chicken Wings gs

tossed with candied jalapeno sauce and served with buttermilk ranch

Second Course choose one

Beer-Battered Walleye Sandwich

beer-battered walleye, house tartar sauce, garlic pickles, shaved cabbage, seeded potato roll

Croque Madame

rosemary ham, Gruyère cheese, buttermilk béchamel, sunny-side egg, toasted Italian bread

Risotto Milanese v

fresh spinach, Parmigiano-Reggiano cheese, truffle oil

Mezze Plate v, vg, gs

classic hummus, roasted vegetable shawarma, crispy chickpeas, grilled flatbread

Third Course choose one

Apple Crumble v

vanilla ice cream, caramel

Roasted Walnut Torte v

chocolate fudge, Chantilly whipped cream

Double Chocolate Brownie v

vanilla ice cream, jungle bird ale caramel sauce

Featured Wine

Canivor 'Zinfandel' California 9/36

Hogue Cellars Late Harvest 'Riesling' Washington 8/32

DaVinci 'Chianti' Tuscany, Italy 9/36

*Consuming undercooked eggs or meats will be served only upon customer request and increases the risk of food-borne illness.

v: Menu item is vegetarian
vg: Menu item is, or with modifications, can be prepared vegan
gs: Menu item is, or with modifications, can be prepared gluten sensitive. Our fryers are not dedicated to gluten free products

Our kitchen is not an allergen-free environment. Notify us of any allergies. Please be aware that during normal kitchen operations involving shared cooking and preparation areas (including common fryer oil), the possibility exists for food items to come in contact with other food products (i.e. meat, fish, wheat, and/or allergens)