FOOD

Fire-charred skirt steak with roasted corn, lime, chili spice, and cantina-style corn chips dusted in Tajín.

Crispy roasted Peruvian fingerling potatoes with rosemary, thyme, and fresh garlic, topped with grilled beef tenderloin, demi-glace, fresh parsley, and creamy garlic aioli.

Crispy steak fry–style dill pickles, beer-battered with our gluten-removed beer blend and served with tangy Comeback Sauce.

Fried Brussels sprouts with diced salt pork, macerated blueberry horseradish sauce, roasted garlic, shishito peppers, and crushed red pepper.

Vegan chorizo with lime and porcini in crisp romaine leaves, with mint, red onion, basil, ginger, cilantro, Thai chilis, and peanut sauce.

Whipped feta and garlic hummus, served with crostini chips and a medley of crisp vegetables.

Grill-charred chicken wings marinated in soy, vinegar, bay leaves, and garlic, served with Filipino pico, crispy garlic, and coconut rice.

Slow-braised oxtail with roasted garlic and herb fingerling potatoes, tender broccolini, rich oxtail jus, and Bulls Blood microgreens.

Braised pork belly with crispy skin, glazed in Peking sauce, on pickled red cabbage and bok choy, finished with crispy parsnip, Thai chilis, sesame, and shaved garlic.

House-made tagliatelle in scallion cream sauce, topped with confit cherry tomatoes, grilled balsamic chicken breast, and a Parmesan tuile.

Spicy kimchi and coconut fried rice topped with bay scallops, garnished with scallions, cilantro, and toasted white sesame.

Pan-seared walleye with garlic mashed potatoes and grilled broccolini. *Sub potato pancakes

Beer-battered lake perch made with our gluten-removed beer blend, served with potato pancakes, tartar sauce, and house-made slaw.

Focaccia stacked with mortadella, Genoa salami, prosciutto, buffalo mozzarella, house-made olive salad, and pistachio mayo.

Mojo pork, smoked ham, Swiss cheese, dill pickles, and yellow mustard pressed on buttery Cuban bread.

Beef patties with smoky bacon jam, Muenster cheese, spring mix, pickles, red onion, and comeback sauce on a brioche bun.

Mixed greens with cucumber, cherry tomatoes, shaved carrots, and red onion.

Diced watermelon, pickled rind, mixed greens, sugar snap peas, red onion, feta, and crispy prosciutto with strawberry champagne vinaigrette.

Roasted beets, mixed greens, raspberries, goat cheese, and candied walnuts with raspberry vinaigrette.

Buttery tart crust with blueberries, raspberries, and blackberries, lightly sweetened and baked.

Key lime mascarpone custard over graham cracker crust, topped with whipped cream and lime zest.

Rice flour cake with , vanilla, and nutmeg, topped with toffee sauce and a spun sugar shatter. KEY LIME BUDINO