BEGIN:VCALENDAR VERSION:2.0 PRODID:-//jEvents 1.5 for Joomla//EN CALSCALE:GREGORIAN METHOD:PUBLISH BEGIN:VEVENT UID:ed3a2e5fc82b4e3857f967fa67d9edaf CATEGORIES:Swirl SUMMARY:Valentine's Menu LOCATION: DESCRIPTION;ENCODING=QUOTED-PRINTABLE:Valentines MenuFebruary 12th – 14th, 2021Open @ 4pm651-436-8883\n \nAppetiz ers\nTruffle Sprouts  13Truffle oil – truffle salt – grana Padano – fine he rbs – gouda cheese fondue \nLump Blue Crab Cakes  16(2) cakes with organic garden greens – lemon aioli – pineapple salsa \nBaked Artichoke Dip  13spin ach – gorgonzola – mozzarella – flat bread crisps \nBruschetta 12tomato bru schetta served on lightly toasted baguette\n \nSoup\nButternut Squash Bisqu e Cup  6Seafood Chowder Cup  6Tomato Basil Bisque  6 \nSide Salads\nSalad F eature  8organic spring mix – craisins – boursin cheese – blueberries – can died walnuts – poppy seed dressing\n Classic Caesar Salad  8romaine lettuce – grana padano – crouton – caesar dressing\nGarden Salad  8organic greens – carrots – red onion – cucumber – tomato – alfalfa sprouts – red wine vina igrette\n \nPastaSubstitute Gluten-Free Penne Pasta $2Grilled Mushroom & L inguini   23spinach – black river gorgonzola – chardonnay butter saucewith chicken 26 – with shrimp 28\n \nLinguini Caprese   23light olive oil, tomat o basil, garlic sauce, fresh mozzarella cheesewith chicken 26 with shrimp 2 8 \nPenne Bolognese  27 rich meat sauce – fresh grape tomato – fresh mozzar ella – grana padano and fresh herbs\n \nChef’s Features\nTwin Lobster Tail 485-6oz fresh water lobster tails served with saffron drawn butter with ski n on garlic mashed potatoes and grilled asparagus\nSurf and Turf- 6 oz. Gri lled Filet Mignon & 5-6oz Lobster Tail   49served with saffron drawn butter with skin on garlic mashed potatoes and grilled asparagus\nCrab Stuffed Ti lapia    28fresh tilapia topped with panko parmesan and stuffed with lump c rab remoulade-lemon rice – tri colored carrots – lemon shallot butter\nPrim e Rib of Beef   31 Queen 12oz / 35 King 14oz skin on garlic mashed potatoe s – market vegetables – cream horseradish and au jus \nHouse Specialties\n Goldie’s Walleye  29almond crusted – seasonal vegetable – lemon jasmine ric e and brown butter sauce\nSteak Diane Style 6oz Grilled Filet Mignon (Prepa red in the kitchen by Chef Sean) 38with shallots, mushrooms, Dijon mustard, Maître d’ butter, flamed with brandy and finished with demi-glace, skin on garlic mashed potatoes\nBraised Peppercorn Beef Short Rib  29coffee black peppered braised short rib, demi glace with skin on garlic mashed potatoesa nd seasonal vegetable\nEntrees\nChicken & Mushroom Risotto   26risotto – wh ite wine – butter – shallots – grilled chicken – wild mushrooms\nHoney Glaz ed Salmon  296 oz pan seared line-caught salmon filet – honey lemon glazed – jasmine riceserved with fresh market vegetable \nChicken Marsala  24pan s eared airline chicken topped with mushroom and marsala wine saucemarket veg etable – skin on garlic mashed potatoes\n10oz Sirloin  35pepper crusted gri lled steak topped with garlic butter- market vegetableskin on garlic mashed potatoes\n 6oz Filet Mignon 37Tender filet mignon served with market veget ables – skin on garlic mashed potatoeschoice of béarnaise or classic demi-g lace\n \n DTSTAMP:20260408T192938Z DTSTART:20210212T220000Z DTEND:20210215T030000Z SEQUENCE:0 TRANSP:OPAQUE END:VEVENT END:VCALENDAR