bottle list

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WINE FEATURE

ROBERT MONDAVI 2012 CABERNET SAUVIGNON, Napa Valley IN HONOR OF ROBERT MONDAVI WINERY 50TH ANNIVERSARY 1966-2016

Historical label commemorating 1st Cabernet Sauvignon vintage c1966 Aromas of blackberries, dried herbs and dried floral which follow to the palate on a rich wave of concentrated flavor. There is the textural sensation of dark chocolate on the deliciously long, lingering finish.

GLASS 8

RED

BIN #

BIN #

SPARKLING & CHAMPAGNE

Tosti, Moscato d’Asti, Italy Domaine Chandon Étoile Rosé, Carneros Dom Pérignon, Épernay LaMarca, Prosecco, Italy Veuve Clicquot, Yellow Label, Reims Carousel Blanc de Blancs, France

CHARDONNAY

050 Kim Crawford Un-Oaked, Marlborough 053 Clos Du Bois, California 055 Mer Soleil, Santa Barbara 959 Sixto ‘Uncovered’ by Charles Smith, Washington State 052 Martin Ray, Russian River 902 Grgich Hills, Napa Valley 956 Ramey Platt Vineyard, Sonoma Coast 054 Rombauer, Napa Valley 051 Albert Bichot, Pouilly Fuisse, France

SAUVIGNON BLANC

553 Simi, Sonoma 556 Kim Crawford, Marlborough 558 Emmolo, Napa Valley 554 Casa Grand Selection Lapostolle, Rapel Valley 901 Grgich Hills Estate Fume Blanc, Napa Valley

PINOT GRIGIO/PINOT GRIS/PINOT BLANC

577 575 570 578

Torre di Luna Pinot Grigio, Italy Duck Pond Pinot Gris, Willamette Valley of the Moon Pinot Blanc, Sonoma County Santa Margherita Pinot Grigio, Valdadige

CRISP & REFRESHING WHITES

316 616 516 416 550 557

Grace Lane Riesling, Yakima Valley I.Q. Riesling, Rheinhessen Buehler White Zinfandel, Napa Valley Piquitos Moscato Rosé, Valencia Charles & Charles Rosé of Syrah, Washington Stolpman Roussanne, Ballard Canyon

CABERNET SAUVIGNON

2014 24 NV 62 2005 220 NV 29 NV 85 NV 24

031 Robert Mondavi, Napa Valley 1966 Commemorative Label 2012 32 030 Clos du Bois, California 2014 27 002 Hess Select, North Coast 2013 35 014 Justin, Paso Robles 2013 40 310 Two Hands ‘Sexy Beast’, McLaren Vale 2014 48 005 Louis Martini, Napa Valley 2012 52 007 Simi Landslide, Alexander Valley 2011 59 905 Grgich Hills Estate, Napa Valley 2011 95 232 Foley Johnson, Rutherford 2010 84 090 Mount Veeder Winery, Napa Valley 2012 67 239 Dominus Estate Cabernet Sauvignon, Napa Valley 2011 295 006 William Hill Bench Blend, Napa Valley 2012 74 200 Roberts & Rogers, Howell Mountain 2012 88 202 Chimney Rock, Stag’s Leap District 2012 104 204 Snowden ‘The Ranch’, Napa Valley 2012 70 225 Caymus, Napa Valley 2013 120 218 Ramey Pedregal Vineyard, Oakville 2012 265

2014 28 2014 27 2013 45 2014 61 2014 38 2011 76 2012 86 2014 55 2014 39

MALBEC

2014 33 2015 35 2014 42 2013 29 2012 50

263 San Felipe Estate, Mendoza 253 Trapiche Broquel, Mendoza 224 Terrazas Las Compuertas, Mendoza 084 085 242 153 088 089

2014 27 2013 30 2013 35 2014 45

271 270 275 903 159 155

Frei Brothers, Dry Creek Valley Terra D’Oro, Amador County Ancient Peaks, Paso Robles Seghesio, Sonoma Rombauer, Napa Valley Ravenswood Teldeschi, Dry Creek Valley

2014 45 2012 36 2012 33 2013 48 2013 50 2011 56

ITALIAN REDS

PINOT NOIR

Bishop’s Peak, San Luis Obispo County Kings Ridge, Willamette Robert Mondavi, Carneros Sokol Blosser, Dundee Hills Mark West, Russian River Valley David Bruce, Sonoma Spell ‘Nicole’s Blend’, Sonoma County Belle Glos ‘Las Alturas’, Santa Lucia Highlands MacMurray Ranch Winemaker’s Block, Russian River Domaine Serene Evenstad Reserve, Willamette

MERLOT

Barone Fini, Trentino Columbia Winery, Columbia Valley Clos du Bois, California Ancient Peaks, Paso Robles William Hill, Napa Valley EMMOLO, Napa Valley

116 158 151 254 152 208 209

2014 32 2013 34 2013 49 2012 63 2014 42 2013 55 2013 69 2014 84 2013 109 2012 118

LaMarca, Prosecco Clos Du Bois, Chardonnay Grace Lane, Riesling Buehler, White Zinfandel Piquitos, Moscato Rosato Torre di Luna Pinot Grigio Kim Crawford, Sauvignon Blanc

Zonin Lambrusco, Italy Ruffino Aziano Classico, Tuscany Locations I-2, Italy Brancaia Tre, Tuscany Castello di Ama Chianti Classico DOCG, Siena Pio Cesare Barolo, Alba Gaja, Brunello Di Montalcino DOCG

NV 27 2013 33 NV 45 2011 60 2013 48 2009 111 2009 125

ADDITIONAL REDS

203 205 268 269 255 234 262 260 264 237 250

2014 38 2013 34 2013 27 2013 42 2011 56 2013 75

WHITES BY THE GLASS

27 44 90

Charles Smith Boom Boom Syrah, Washington State 2014 32 Barton & Guestier, Châteauneuf-du-Pape 2013 48 M Chapoutier La Bernardine Rouge, Châteauneuf-Du-Pape 2011 86 Guenoc Petite Sirah, Lake County 2011 41 Dusted Valley ‘Stained Tooth’ Syrah, Columbia Valley 2012 60 Two Hands ‘Gnarly Dude’ Shiraz, Barossa Valley 2014 54

ZINFANDEL

2013 27 2014 25 2015 29 2013 29 2014 25 2013 36

BIN #

210 212 022 214 185 219

2014 2013 2009

SYRAH / SHIRAZ / PETITE SIRAH

RED 101 107 117 108 119 109 110 113 115 221

BOTTLE 32

BOTTLE LIST

WHITE 716 709 704 702 712 713

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8 7 7 8 7 7 9

Anderra Carmenere, Chile 2013 24 Picos del Montgo Tempranillo, Spain 2013 28 Mirassou ‘Sunset Red”, California 2015 27 Kuleto Native Son Red Blend, Napa Valley 2012 39 Newton Claret, Napa County 2012 42 Conundrum Red Blend ‘25th Anniversary’, Napa Valley 2014 45 Estancia Reserve Meritage, Paso Robles 2011 62 Cheval des Andes, Mendoza 2009 129 Newton ‘The Puzzle’, Spring Mountain District 2010 150 Opus One, Napa Valley 2012 250 Markham Cellar 1879 Blend, Napa Valley 2012 48

REDS BY THE GLASS

Bishop’s Peak, Pinot Noir San Felipe Estate, Malbec Mirassou ‘Sunset Red’ Clos Du Bois, Merlot Clos Du Bois, Cabernet Sauvignon Robert Mondavi Napa, Cabernet Sauvignon Zonin, Lambrusco

8 7 7 7 7 8 7

STARTERS

SAUTÉED JUMBO SEA SCALLOPS.........................................................................15

SUNSET’S SLAB BACON...............................................................................................13

CRAB CAKES.........................................................................................................................17

OYSTER TRIO........................................................................................................................18

BEEF SATAYS.......................................................................................................................14

CALAMARI..............................................................................................................................12

COCONUT SHRIMP..........................................................................................................19

CHACUTERIE AND CHEESE PLATTER...................................................................18

Fresh tomato basil relish served on grilled crostini, drizzled with balsamic reduction Crab cakes with chipotle remoulade and apple slaw

Tender skewers of beef with sticky rice and cilantro garlic soy dipping sauce

Colossal shrimp breaded in coconut served with spicy mango dipping sauce

Hand cut, slow cooked and brushed with a whiskey maple glaze Six oysters served three ways: Rockefeller, Casino, and Mornay Lightly breaded and fried. Served with lemon aioli

Chefs choice of curried and prepared meats and cheeses, served with array of accompaniment

SOUPS & SALADS

CHICKEN WILD RICE.......................................................................................................... 6

CAESAR.............................................................................................................................10 / 5

WALLEYE WILD RICE CHOWDER............................................................................... 7

WHITE PEAR...................................................................................................................11 / 5

Our signature soup made with Nett Lake wild rice

Light and creamy with Nett Lake wild rice, fresh corn, Red Lake walleye and potatoes

LOBSTER BISQUE................................................................................................................ 7 A classic soup with lobster, cream and brandy

CHOPPED........................................................................................................................11 / 5 Sundried cranberries, cucumbers, tomatoes, mushrooms, bacon, bleu cheese, and house dressing

Fresh romaine with parmesan cheese, croutons, and creamy Caesar dressing

Blend of spring mix and butter lettuce topped with pears, gorgonzola crumbles, drunken craisins, candied walnuts, white balsamic vinaigrette

SIRLOIN PEPPERCORN..................................................................................................14 Dry aged sirloin, served on bib and romaine lettuce with carrots, yellow peppers, red onion, radish, heirloom tomatoes, cucumber, parmesan peppercorn dressing

TUSCAN...................................................................................................................................10 Heirloom tomatoes, fresh mozzarella, chiffonade basil, with a balsamic reduction

CHEF’S SELECTIONS ALL ENTREES INCLUDE YOUR CHOICE OF:

Grilled Baby Carrots with Orange Butter • Grilled Squash & Zucchini • Asparagus with Béarnaise • Green Beans with Pepper Flakes & Pine Nuts

AND A CHOICE OF:

(*not included with this entree)

Loaded Baked Potato • Pan Roasted Fingerling Potatoes • Three Cheese Au Gratins with Slab Bacon • Garlic Mashed Potatoes • Nett Lake Wild Rice SMOKED BABY BACK RIBS................................................................................ 19 / 28 Dry rubbed baby back ribs smoked in-house, BBQ sauce on the side

12OZ NEW YORK STRIP WITH CHIMICHURRI..................................................36 Grilled to your liking. New York strip, topped with chimichurri sauce

POACHED BEEF TENDERLOIN.................................................6OZ 34 / 10OZ 37 Poached tenderloin medallions, garlic peppercorn demi-glace

COCONUT CHICKEN CURRY *...................................................................................16 Grilled airline chicken breast, jasmine rice, sautéed fresh vegetables in coconut curry sauce

STUFFED PORK LOIN......................................................................................................23 Grilled pork loin stuffed with Nett Lake wild rice and drunken craisins, topped with cranberry reduction

FROM THE BUTCHER STEAKS ARE DRY AGED FOR 21 DAYS

TOP SIRLOIN........................................................................................8OZ 19 / 12OZ 25

NEW YORK STRIP.................................................................................................12OZ 35

PORTERHOUSE......................................................................................................24OZ 55

CENTER CUT FILET MIGNON....................................................6OZ 29 / 10OZ 35

GRASS-FED BISON NEW YORK STRIP.....................................................16OZ 35

FRIDAY & SATURDAY ONLY:

RIBEYE.........................................................................................................................16OZ 37

PRIME RIB........................................................................................... 10OZ 27 / 16OZ 35

FISH AND SEAFOOD

RED LAKE WALLEYE.........................................................................................................27

KING CRAB LEGS..........................................................................................................MKT

BLACKENED SALMON....................................................................................................20

COLOSSAL SHRIMP YOUR WAY...............................................................................28

GROUPER...............................................................................................................................25

FROM THE SEA LASAGNA *.........................................................................................21

Traditional shore dinner with Nett Lake wild rice

Blackened Salmon, topped with fresh peach salsa

Baked and dusted with parmesan, and a blend of Cajun spices

TWIN LOBSTER TAILS.....................................................................................................61 Two 6oz cold water tails broiled to perfection and served with fresh lemon and drawn butter

Jumbo split King Crab broiled and served with drawn butter

Grilled, broiled, or deep fried with lemon herb butter or cocktail sauce

Five cheese lasagna rolls smothered in white cheddar Béchamel, topped with mussels, calamari, shrimp and clams

LINGUINE & SHRIMP PASTA *....................................................................................19 Tossed in lemon cream sauce

ENHANCEMENTS

MAYTAG BLUE CHEESE.............................................................. 5

DIJON CRUSTED............................................................................. 3

CLASSIC OSCAR.............................................................................. 9

LOBSTER TAIL............................................................................MKT

BÉARNAISE......................................................................................... 3

THREE SHRIMP..............................................................................17

SAUTÉED MUSHROOM/ONION............................................ 3

CHICKEN BREAST.......................................................................... 9

AU POIVRE........................................................................................... 6