Spring Break Restaurant Week-ish

March 26 – March 29, 2026

3 Course Menu $38, wine pairing available for $15

Executive Chef Josh Morrison decided that Restaurant Week was not enough time to showboat his staff’s talent, so they created a shorter version of the concept for the spring break season.

– First Course –
Roasted Golden Beet Carpaccio
Black garlic, champagne cream, pickled mustard seed, marcona almond, young celery heart and micro arugula

– Second Course –
Crispy Lake Walleye
Delicate fish veloute, crushed Yukon gold, blistered cherry tomatoes, pea tendrils and dill oil

– Third Course –
Basil Olive Oil Cake
Basil olive oil cake with lemon curd and lemon mousse, finished with chocolate tuile, fresh mint, and candied pistachio crumble

$10 deposit is applied toward your final bill.