Root beer glaze, mashed potatoes, vegetable of the moment

ROOT BEER BRAISED SHORT RIB

RIBEYE

CAPRISE CAESAR GEMS

Parmesan breaded, raspberry beurre blanc, creamy wild rice, lemon arugula salad

WALLEYE

Bourbon parmesan cream, crispy mushrooms, Thermidor crusted filet medallion, butter poached caramelized onion chevre mash lobster tail, creamy lemon risotto, vegetable of the moment

SURF AND TURF THERMIDOR

House made ricotta gnocchi, grilled Italian sausage, pesto cream

GNOCCHI & SAUSAGE

Linguine, asparagus, mushroom, citrus cream sauce

LINGUINE ORTOLANO

FILET

Spaghetti, salsa di pomodoro, cream, hand rolled meatball

SPAGHETTI ROSA

Cavatappi, pancetta, creamy gouda and aged cheddar cheese sauce

PANCETTA FORMAGGIO

SOUP OF THE DAY

Grilled romaine gems, fried capers, red onions, tomatoes, house balsamic glaze, and fresh basil focaccia crouton, and parmesan, drizzled in Caesar dressing

CAESAR GEMS

Spring mix, salami, mozzarella, cherry tomato, shaved red onion, roasted red pepper, pepperoncini, kalamata olive with house Italian dressing

HOUSE ITALIAN CHOPPED SALAD

Meatloaf Sandwich

CAPRESE

Walleye Sandwich

House focaccia, arugula, heirloom tomato, mozzarella, balsamic reduction, garlic aioli

Caprese Chicken

Winner of the 2025 downtown Fargo Burger Royale. Grilled beef patty, smoked peaches, jalapeños, brown sugar and bourbon glaze, pepper jack cheese, arugula, and basil crème fraiche, on a toasted brioche bun

Peach Be With You Burger

Artisan meats and cheeses paired with nuts and house made pickled accoutrements

Charcuterie

Grilled beef patty, arugula, tomato, caramelized onions, garlic aioli, on a toasted brioche bun

Classic Burger

Choice of sauce – Buffalo, Parmesan Garlic, BBQ

Chicken Wings

Sliced steak on a bed of lemon arugula, Italian chimichurri, shoestring fries, garlic aioli

Steak Frites

House Bruschetta

Shoestring fries tossed in white truffle oil, parmesan, gremolata, garlic aioli

Truffle Fries

Season the beef short ribs with salt and black pepper. In a large skillet, heat some oil over medium-high heat and sear the short ribs on all sides until browned. Remove and set aside.

Prepare the Short Ribs

In the same skillet, add chopped onion and minced garlic. Sauté until soft and fragrant. Add root beer, beef broth, soy sauce, and brown sugar. Stir to combine.

Make the Braising Liquid

Return the seared short ribs to the skillet with the braising liquid. Bring to a simmer, then cover and transfer to a preheated oven at 300°F (150°C). Braise for about 3 hours, or until the meat is tender and falling off the bone.

Braise the Ribs

While the ribs are braising, peel and chop the potatoes. Boil them in salted water until fork-tender, about 15-20 minutes. Drain and mash with butter and milk until creamy and smooth.

Prepare the Mashed Potatoes

Prepare the vegetable of your choice by steaming, sautéing, or roasting it as preferred.

Cook the Vegetables

Once the short ribs are done, remove from the oven and let them rest for a few minutes. Serve the short ribs on a plate with mashed potatoes and the vegetable of the moment.

Serve

Beef short ribs

Root beer

Beef broth

Onion, chopped

Garlic, minced

Soy sauce

Brown sugar

Salt

Black pepper

Vegetable of the moment

Potatoes, for mashing

Butter

Milk

Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking.

Preparation

Rub both sides of the steaks with olive oil, then season generously with salt, black pepper, and minced garlic.

Seasoning

Heat a skillet or grill over high heat. Once hot, place the steaks on the grill or skillet. Cook for about 4-5 minutes on one side without moving them, allowing a crust to form.

Cooking

Flip the steaks and add butter and rosemary to the pan. Cook for another 4-5 minutes for medium-rare, basting the steaks with the melted butter using a spoon.

Flipping

Remove the steaks from the heat and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute.

Resting

Slice against the grain and serve with your favorite sides.

Serving

Ribeye steak

Olive oil

Garlic (minced)

Fresh rosemary (optional)

Wash and halve the cherry tomatoes. Rinse and roughly chop the fresh basil leaves. Chop the romaine lettuce into bite-sized pieces.

Prepare the Ingredients

In a large mixing bowl, combine the cherry tomatoes, basil leaves, and chopped romaine lettuce.

Assemble the Salad

Gently toss in the shaved Parmesan cheese and croutons to the salad mixture.

Add Cheese and Croutons

Drizzle your favorite Caesar dressing over the salad to taste and toss gently to combine.

Dress the Salad

Serve immediately in individual bowls, garnished with additional Parmesan cheese and basil if desired.

Cherry tomatoes

Fresh basil leaves

Romaine lettuce, chopped

Parmesan cheese, shaved

Croutons

In a pot, combine wild rice with 2 cups of water, a pinch of salt, and bring to a boil. Reduce heat, cover, and simmer for about 45 minutes until tender. Fluff with a fork and set aside.

Prepare the Wild Rice

In a saucepan, melt 1/2 cup of butter over medium heat. Add raspberries and cook until they break down. Add salt and reduce heat. Gradually whisk in remaining butter until the sauce is creamy. Strain if desired.

Prepare the Raspberry Beurre Blanc

Preheat the oven to 375°F (190°C). In a shallow bowl, beat the eggs. In another bowl, mix breadcrumbs, Parmesan cheese, salt, and black pepper. Dip each walleye fillet in the egg, then coat with the breadcrumb mixture. Place on a greased baking sheet.

Bread the Walleye

Bake the breaded walleye fillets in the preheated oven for about 15-20 minutes, or until golden brown and cooked through.

Bake the Walleye

In a bowl, toss arugula with olive oil, the juice of the lemon, salt, and pepper to taste.

Make the Lemon Arugula Salad

Plate the wild rice, top with the baked walleye, drizzle raspberry beurre blanc over the fish, and serve the lemon arugula salad on the side.

Walleye fillets

Parmesan cheese

Breadcrumbs

Eggs

Wild rice

Raspberries

Arugula

Lemon

Boil the lobster tails in salted water for about 5-7 minutes until they are cooked. Remove the meat and chop it into bite-sized pieces. Set aside.

Prepare the Lobster

In a saucepan, combine heavy cream, bourbon, and parmesan cheese. Heat gently, stirring until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.

Make the Bourbon Parmesan Cream

In a skillet, heat olive oil over medium heat. Add sliced button mushrooms and sauté until golden and crispy. Remove from heat and set aside.

Sauté the Mushrooms

Boil the potatoes until tender. Drain and mash with butter, chevre cheese, and caramelized onions. Season to taste with salt and pepper.

Prepare the Chevre Mash

In a skillet, sear the filet mignon medallions over high heat for 3-4 minutes on each side until desired doneness. Remove from heat and let rest.

Cook the Filet Medallions

In a saucepan, heat chicken broth and keep warm. In another pan, sauté arborio rice in olive oil for 2 minutes. Gradually add warmed chicken broth, stirring continuously until creamy and al dente. Finish with lemon zest.

Prepare the Risotto

On each plate, place a scoop of the chevre mash, top with the filet medallion, drizzle with bourbon parmesan cream, and arrange lobster pieces. Serve alongside creamy risotto and vegetables of the moment.

Plate the Dish

Filet mignon medallions

Lobster tails

Button mushrooms

Heavy cream

Bourbon

Chevre cheese

Potatoes

Vegetables of the moment (e.g., asparagus, green beans)

Arborio rice

Chicken broth

In a bowl, combine ricotta cheese, flour, egg, and salt. Mix until a dough forms.

Make the Gnocchi

On a floured surface, roll the dough into ropes and cut into small pieces. Shape each piece into a gnocchi.

Form the Gnocchi

Bring a large pot of salted water to a boil. Cook gnocchi until they float to the surface, about 2-3 minutes. Remove and drain.

Cook the Gnocchi

In a skillet, heat olive oil over medium heat. Add the Italian sausage and grill until cooked through and browned, about 6-8 minutes. Remove and slice.

Cook the Sausage

In the same skillet, add heavy cream and pesto. Stir and cook until warmed through.

Make the Pesto Cream

Add the cooked gnocchi to the pesto cream and toss to coat. Serve with sliced sausage on top.

Combine Everything

Sprinkle with Parmesan cheese, black pepper, and fresh basil leaves before serving.

Garnish and Serve

Ricotta cheese

All-purpose flour

Italian sausage

Pesto (store-bought or homemade)

Fresh basil leaves (for garnish)

Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the sliced mushrooms and asparagus, cooking until the vegetables are tender, about 5-7 minutes.

Sauté the Vegetables

Reduce the heat to low and stir in the heavy cream and lemon juice. Allow the sauce to simmer for a few minutes until slightly thickened. Season with salt and black pepper to taste.

Prepare the Cream Sauce

Add the drained linguine to the skillet with the cream sauce and vegetables. Toss to combine, adding reserved pasta water a little at a time until the desired consistency is reached.

Combine the Ingredients

Divide the linguine ortolano among plates or bowls. Garnish with fresh parsley and additional lemon juice if desired. Serve warm.

Linguine pasta

Asparagus, trimmed and cut into 2-inch pieces

Mushrooms, sliced (e.g., cremini or button)

Lemon juice

Black pepper, freshly ground

Fresh parsley, chopped (for garnish)

Take the filet mignon out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking.

Prepare the Filet

Rub each filet with olive oil, then season generously with salt, black pepper, and garlic powder on both sides.

Season the Meat

Heat a cast-iron skillet or frying pan over high heat until it's very hot.

Preheat the Pan

Add the filets to the hot pan and sear for about 3-4 minutes on each side for medium-rare, or until they reach your desired doneness.

Sear the Filets

During the last minute of cooking, add the fresh rosemary sprigs to the pan for added flavor.

Add Aromatics

Remove the filets from the skillet and let them rest for 5 minutes before serving.

Rest the Meat

Filet Mignon

Olive Oil

Black Pepper

Garlic Powder

Fresh Rosemary

In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, salt, and black pepper. Mix until well combined and form into small meatballs, about the size of a golf ball.

Prepare the Meatballs

In a large skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 10-12 minutes. Remove from skillet and set aside.

Cook the Meatballs

In a large pot of boiling salted water, cook spaghetti according to package instructions until al dente. Drain and set aside.

Cook the Spaghetti

In the same skillet used for the meatballs, add tomato sauce and bring to a simmer. Stir in heavy cream and cook for an additional 5 minutes. Season with salt and pepper to taste.

Prepare the Sauce

Add the cooked spaghetti to the sauce and toss to coat evenly. Serve the spaghetti topped with meatballs, grated Parmesan cheese, and fresh basil leaves.

84 Italian Steakhouse

Root Beer Braised Short Rib

Ribeye

Caprise Caesar Gems

Walleye

Surf And Turf Thermidor

Gnocchi & Sausage

Linguine Ortolano

Filet

Spaghetti Rosa

Pancetta Formaggio

Soup Of The Day

Caesar Gems

House Italian Chopped Salad