Executive Chef Christian Oxley MENUS
– APPETIZERS –
Ginger Tuna 13
Ginger and black pepper crust, currant and savoy spinach, blood orange wasabi, grapefruit supreme, watermelon radish, sprouts.
Breaded Jumbo Prawns 18
Buttermilk marinated, cajun flour, dill cucumber salad, blood orange reduction.
Fresh, hand cut, calabrese and lemon breaded, lemon garlic aioli.
Sartori MontAmoré, garlic, yukon potatoes, pecorino, brie and honey dip.
Molinari salami, Molinari pepperoni, array of dried fruits, nuts, crackers, jams and breads.
East Town Wings 11
Thai Braised (radish sprouts) Traditional (bleu cheese) Slashed BBQ (crushed red pepper, black pepper, sriracha)
Scallops and Citrus 18
Seared diver scallops, navel and grapefruit supremes, pancetta and pearl onion, citrus thyme fond blanc.
Crispy Spiced Chciken Tenders 11
Hand cut chicken breast, house breading, chipotle ranch.
Shrimp and Corn Salsa Ceviche 12
Ceviche shrimp, grilled corn salsa, mint crème fraiche, house tortilla chips and avocado.
– SANDWICHES & BURGERS –
Big Stag Burger 15
Two quarter-pound CAB burgers, white American cheese, sliced dill pickles, maple peppered bacon, caramelized onions, frizzle onions, dijon aioli, pretzel roll.
All American Cheeseburger 14
8 oz. CAB, maple peppered bacon, baby bibb, hydro tomato, sweet red onion and choice of cheese.
Citrus Tuna Salad Sandwich 16
Albacore Tuna, celery, onions and pickles in a citrus mayo, topped with gruyere cheese, baby bibb, sliced cooked egg and tomato on a soft pretzel hoagie.
Grilled Asian Tofu 14
Miso and mirin marinated tofu, grilled and seared with teriyaki, served on vegan focaccia with dill cucumber and arugula salad..
Grilled Chicken Club 15
Marinated and grilled chicken breast topped with provolone cheese, maple peppered bacon, baby bibb and sliced tomato, finished with an over easy egg on top, grilled garlic naan with chipotle aioli.
– SALAD & SOUPS –
Cup 4 Bowl 6
Tomato Basil Soup w/Marble Rye Grilled Cheese
Soup of the Day
Beet Salad 12
Red and golden roasted and marinated beets, mesclun greens, shallot and lemon vinaigrette, Donnay Farms chèvre, candy cashew, mandarin orange, cherry glazed onions.
Downtown Caesar 10
Anchovy vinaigrette, baby romaine, croutons, shaved romano, cracked pepper.
Maple Pear Salad 10
Maple vinaigrette, poached craisins, baby romaine, Amablu, candy cashew, Asian pear.
Crisp Citrus Halibut Salad 17
Breaded and pan seared halibut, grapefruit supremeavocado, mesclun greens in citrus vinaigrette, pico de gallo, fresh lemon juice and cilantro.
Bacon & Blu Chopped 11
Shaved iceberg and romaine, whole grain vinaigrette, Amablu, maple peppered bacon, shaved red onion, cherry tomatoes.
Burrata Salad 12
Fresh Burrata mozzarella, foccacia toast points, olive oil and sea salt arugula, sliced tomato, avocado and balsamic reduction.
Ahi Tuna Salad 16
Soba salad, napa cabbage slaw, wasabi, blood orange reduction, sweet spiced soy vinaigrette.
Salmon Lox Salad 17
Cured Salmon, roast golden beets, red endive, shaved celery, watermelon radish, lemon vinaigrette, yuzu tobiko and fresh dill.
Balsamic Salmon Salad 16
Balsamic marinated Scottish salmon, mesclun greens, heirloom tomatoes and seared asparagus.
– ENTRÉES –
Seared Scottish Salmon 28
Pan seared Scottish salmon, citrus basmati rice with tomatoes, seared asparagus and a mango corn salsa with micro cilantro.
Seafood Angel Hair 35
Shrimp, salmon, monkfish and halibut, tomatoes, scallions, angel hair pasta, fresh basil and focaccia crostini in a
white wine and shallot butter sauce.
Citrus Scallops 36
Pan seared diver scallops, fresh mango and pineapple with English cucumber, mint and savoy spinach with citrus vinaigrette and blood orange reduction.
Five Spice Monkfish 34
Marinated and seared monkfish, heirloom tomatoes and Granny Smith apples, tossed in a tarragon and champagne vinaigrette.
Shrimp Risotto 25
Grilled sweet corn, shrimp, cherry tomatoes,English peas, truffle essence..
Fresh Seared Tuna 28
Sesame seared ahi tuna, braised bok choy, roasted red peppers, tahini, pickled ginger and English cucumber.
French Lake Farms (MN) Prime Cut Ribeye 40
Braised shank, whipped potatoes, roasted root vegetables.
Crackling Pork Shank 35
Enough for two, but any stag could eat a whole one. Slow braised, thyme crusted shank, roasted root vegetables, granny smith apples, cider demi-glace.
Filet Mignon 36
8 oz CAB center cut, house seasoned and rested in whole butter, grilled broccolini and roast red pepper, de-constructed hasselback potato.
New York Strip 35
14 oz CAB, center cut, grilled broccolini and roast red pepper, de-constructed hasselback potato.
Braised Lamb Shank 28
16 oz domestic lamb shank, braised with balsamic essence, yukon, artichokes and Montamore cheese, fresh basil and parsley in lamb jus.
Chicken and Corn Farfalle 22
Grilled chicken breast, sweet corn puree, pearl onions, heirloom tomatoes, scallions and farfalle pasta finished with fresh mint.
French Lake Farms (MN) Pork Chop 28
14 oz chop, butter roasted yukon potato, seared asparagus, seasoned beurre monte.