Fried brussel sprouts sautéed with bacon, prosciutto, grape tomatoes and garlic, tossed in a balsamic and cranberry glaze and topped with crushed walnuts and chopped parsley.
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Created by our friend and incredible trainer, Ben Bruno: a 100 % grass-fed beef patty wrapped in a spinach tortilla with nitrate-free applewood bacon, local goat cheese and fresh avocado slices. Served with roasted yams and sweet potatoes for extra fuel. To check out Ben's fitness pointers and get Bruno Strong, go to benbruno.com.
POT ROAST BRISKET
Slow cooked brisket with carrots, onions, celery, Dijon mustard, red wine, garlic, tomato puree and fresh herbs. Served with braised vegetables and mashed potatoes.
Served until 4pm. Lightly toasted multigrain bread with a spread of silky avocado, sunny side up eggs, pickled vegetable escabeche and garnished with sliced red radishes and microgreens.
WARM WINTER SALAD
Organic mixed greens topped with a wild rice medley, glazed brussel sprouts, maple butternut squash, grilled zucchini, and roasted red peppers tossed in a balsamic vinaigrette. Garnished with pomegranate seeds.
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SAUSAGE BISCUIT STACK
Served until 4pm. House-made gluten-free Pepper Jack biscuits topped with turkey sausage, poached eggs and smooth white gravy. Sprinkled with microgreens and Hugo's seasoning. Served with roasted tricolor potatoes.
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ORANGE FENNEL TROUT
Pan roasted Lake Superior freshwater trout in a sauce of fresh orange juice, sliced fennel, garlic and white wine. Served with a wild rice medley, grilled zucchini, and vegetable escabeche. Garnished with microgreens.
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