HOUSE BOURBON COCOA BUFFALO SAUCE, TOPPED WITH CARR VALLEY GORGONZOLA AND PICKLED RED ONION

Bourbon Cocoa Buffalo Wings

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Desserts

ALCHEMY FRIES DUSTED WITH CURRY POWDER, SERVED WITH BASIL YOGURT SAUCE

Curry Fries

CORNMEAL BREADED AND FRIED LAKE PERCH ON FLOUR TORTILLAS WITH RED PEPPER TARTAR AND LEMON-GINGER COLESLAW

FISH FRY TACOS

Alchemy Fries

HAND CUT VEGETABLES SERVED WITH A SIDE OF GORGONZOLA HERB DRESSING

Crudités

SPICY MARINATED GARBANZO BEANS WITH CILANTRO, LIME AND CHILI SERVED OVER VITRUVIAN FARM MIXED GREENS, RED ONION AND BELL PEPPER, THEN TOPPED WITH SHALLOT AND ROASTED CORN DRESSING

MAIZE

GRILLED AND SERVED WITH ROSEMARY RED WINE REDUCTION, CARR VALLEY GORGONZOLA, ROASTED GARLIC MASHED POTATOES AND SEASONAL VEGETABLE

CHILE MARINATED 8OZ FLANK STEAK

ONE POUND OF VINDICATOR BRAND PORK RIBS WITH HOUSE MADE HICKORY-BOURBON BBQ SAUCE

HICKORY BOURBON BABY BACK RIBS

HOUSE MADE ALMOND CHICKPEA PATTY WITH VEGAN AIOLI, GREEN OLIVE AND SHALLOT RELISH, TOMATO, GREENS, RED ONION, AND PICKLES ON SOURDOUGH

THE HANGRY JACK

NORTHSTAR BISON WITH SMOKED AND CARAMELIZED ONIONS, TOMATO, GREEN PEPPERCORN AIOLI, BACON, LETTUCE, AND MUENSTER

TIN SHACK SMOKEHOUSE BURGER

1/3 LB. GRASS-FED GROUND BEEF BURGER WITH SWEET ONION RUM RELISH, LETTUCE, TOMATO AND WISCO CHEDDAR

APPLE RUM BURGER

BRINED, BLACKENED AND GRILLED CHICKEN BREAST, WITH HABANERO BASIL AIOLI, JALAPENO RELISH, TOMATO, LETTUCE, AND CARR VALLEY GORGONZOLA

THE HOUSE BOAT

1/3 LB. GRASS-FED GROUND BEEF BURGER WITH SWISS, TOMATO, BACON, GREEN OLIVE AND SHALLOT RELISH AND GORGONZOLA HERB DRESSING

ZAREMBA BURGER

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LARGE SALAD

BOURBON COCOA BUFFALO SAUCE, TOPPED WITH CARR VALLEY GORGONZOLA AND PICKLED RED ONION

WINGS

CHANGES FREQUENTLY, SEE CHALKBOARD OR ASK SERVER

BREAD AND SPREAD

TWICE FRIED SWEET POTATOES WITH TARRAGON MAYO AND LOCAL JALAPENO BLACKBERRY JAM

SWEET POTATO FRIES

FRESH SOUPS PREPARED IN HOUSE - ASK YOUR SERVER FOR DETAILS

SOUP

Pat the chicken wings very dry with paper towels. Remove excess moisture to help them crisp.

Prepare and dry wings

Toss the wings in a large bowl with kosher salt, black pepper, and baking powder until evenly coated. The baking powder helps make the skin crisp when cooked.

Season and coat

Two options:
- Oven (recommended): Preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a rimmed baking sheet, spaced so they don't touch. Roast 40–50 minutes, flipping once at 25 minutes, until skin is deep golden and crisp and internal temp reaches 165°F (74°C).
- Frying: Heat vegetable oil in a heavy pot to 350°F (175°C). Fry wings in batches 8–10 minutes until crisp and cooked through. Drain on paper towels.

Cook the wings

In a medium saucepan over medium heat, melt the butter. Add the minced shallot and cook 2–3 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Sauté aromatics

Carefully add the bourbon and allow it to reduce for 1–2 minutes; if you want to burn off alcohol, tilt pan to ignite briefly or cook until most alcohol evaporates. Stir in hot sauce, cocoa powder, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, salt, and pepper. Bring to a gentle simmer for 2–3 minutes so flavors meld.

Flambé bourbon (optional) and build sauce

If sauce is too thick, whisk in hot water, a tablespoon at a time, until it reaches a velvety, pourable consistency that will coat wings (about 1–2 tbsp). Taste and adjust salt, acidity (more vinegar), or heat (more hot sauce) as desired. Keep sauce warm over low heat.

Adjust consistency

Place cooked wings into a large, heatproof bowl. Pour most of the warm sauce over the wings (reserve about 2 tbsp for serving). Toss gently but thoroughly so each wing is evenly coated.

Toss wings in sauce

Combine white vinegar, water, sugar, salt, and peppercorns in a small saucepan and bring just to a simmer so sugar and salt dissolve. Remove from heat. Place sliced red onion in a jar or bowl and pour the hot brine over the onions. Let sit at least 20 minutes at room temperature (longer for more flavor). Refrigerate if holding longer than 2 hours.

Make quick pickle

Crumble the Carr Valley Gorgonzola into small pieces. If you prefer a creamier drizzle, mix the crumbles with 1–2 tablespoons cream or milk to make a loose spoonable sauce; otherwise use crumbles as-is.

Prepare gorgonzola

Arrange sauced wings on a platter or individual plates. Scatter pickled red onions over the wings. Crumble the gorgonzola evenly on top (or dot with spoonfuls of the loosened gorgonzola sauce). Drizzle any reserved bourbon-cocoa buffalo sauce over the top for extra gloss. Garnish with chopped parsley and an optional extra dash of hot sauce.

Serve immediately while wings are hot and crisp. Leftovers: refrigerate in an airtight container up to 2 days; reheat in a 400°F (200°C) oven to re-crisp and refresh sauce.

chicken wing pieces (drumettes + flats)

kosher salt

black pepper

baking powder (aluminum-free)

vegetable oil (for frying or roasting; plus extra if frying)

unsalted butter

shallot, finely minced (or 1/4 small yellow onion)

garlic, minced

bourbon

hot sauce (Frank's style)

cocoa powder (unsweetened)

brown sugar (packed)

apple cider vinegar

Worcestershire sauce

smoked paprika

hot water (to loosen sauce)

red onion, thinly sliced

white vinegar

water

granulated sugar

black peppercorns (optional)

Carr Valley Gorgonzola (or similar creamy gorgonzola)

cream or milk (to loosen crumbles, optional)

chopped fresh parsley (optional)

extra hot sauce (optional)

Combine 3 cups chopped seasonal fruit, 1/2 cup granulated sugar and 2 tablespoons lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally, until fruit breaks down and mixture thickens slightly, 8–12 minutes. Remove from heat and cool to room temperature. Use as topping or garnish for specials.

Make fruit compote

Sprinkle 2 teaspoons gelatin over 3 tablespoons cold water in a small bowl. Let sit 5 minutes to bloom.

Bloom gelatin

In a small saucepan, combine 1 cup heavy cream, 1 cup whole milk and 1/4 cup granulated sugar. Warm over medium heat, stirring, until sugar dissolves and mixture is hot but not boiling (do not let it boil).

Heat cream and milk

Remove pan from heat. Stir in bloomed gelatin until fully dissolved, then add 1 teaspoon vanilla extract. Strain mixture through a fine-mesh sieve into a pouring jug to remove any undissolved bits.

Combine and strain

Pour panna cotta mixture into 4 serving glasses or molds. Cool to room temperature, then refrigerate at least 4 hours or until set (overnight preferred).

Chill

Top each panna cotta with 2 tablespoons (approx.) of the prepared fruit compote or 1/4 cup fresh berries before serving.

Serve

Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the paper.

Preheat and prepare pan

In a heatproof bowl set over (not touching) simmering water or in short bursts in the microwave, melt 4 oz chopped bittersweet chocolate with 1/2 cup unsalted butter until smooth. Stir to combine and let cool slightly.

Melt chocolate and butter

Whisk together the melted chocolate‑butter mixture with 3/4 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla until glossy and slightly thickened.

Mix wet ingredients

Sift in 1/2 cup all‑purpose flour, 2 tablespoons unsweetened cocoa powder and 1/4 teaspoon salt. Fold gently until just combined — do not overmix.

Add dry ingredients

Pour batter into prepared pan and smooth the top. Bake 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (for fudgy brownies). Cool completely in pan on a wire rack.

Bake

Lift brownies from pan using parchment overhang. Cut into 9 squares. Serve warm or room temperature, optionally with a scoop of vanilla ice cream and a spoonful of fruit compote.

Place 2 scoops of vanilla ice cream in a small chilled glass or bowl. Pour 2 ounces freshly brewed hot espresso over the ice cream immediately before serving. If desired, add 1/2 ounce amaretto or preferred liqueur and serve with a small spoon.

Assemble

Assorted seasonal fruit (e.g., berries, stone fruit, apples)

Granulated sugar

Lemon juice

Whole milk

Heavy cream

Pure vanilla extract

Gelatin powder (unflavored)

Cold water

Berries or fruit compote (for garnish)

Unsalted butter

Bittersweet chocolate, chopped

Large eggs

All-purpose flour

Unsweetened cocoa powder

Salt

Vanilla ice cream

Freshly brewed espresso

Optional: Amaretto or liqueur

Wash and peel (optional) the potatoes. Cut each potato into 1/3–1/2-inch thick sticks for classic fries. Place cut fries into a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch; this yields crisper fries.

Prep and rinse potatoes

After soaking, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat very dry. In a large bowl, toss the dried fries with the cornstarch until evenly coated. This light coating helps create a crispy exterior.

Dry and coat

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Working in batches so you don't overcrowd, fry the fries for 3–4 minutes until just softened and very light golden but not brown. Remove with a slotted spoon or spider and drain on a wire rack or paper towel. Let cool 10 minutes. (If you skip double-fry, proceed to final fry at lower temperature but expect slightly less crispness.)

Par-fry (first fry) — optional for extra crisp

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches for 2–3 minutes until golden brown and crisp. Remove and drain on a rack or paper towels.

Final fry

While the fries are hot, combine the curry powder, smoked paprika, garlic powder, kosher salt, and black pepper in a small bowl. Immediately sprinkle the curry spice mix over the hot fries and toss gently to coat evenly so the spices cling to the oil on the fries. Taste and adjust finishing salt if needed; sprinkle fine sea salt to taste.

Season with curry dust

Transfer the seasoned fries to a serving platter and keep warm until ready to serve.

In a blender or food processor combine the Greek yogurt, fresh basil leaves, lemon juice, olive oil, honey (or maple syrup), minced garlic, salt, and black pepper. Pulse or blend until smooth and bright green. If the mixture is too thick, add water 1 tablespoon at a time until you reach a thick but pourable dipping consistency (about 1–2 tablespoons).

Blend sauce

Taste the sauce and adjust seasoning as needed: more lemon for brightness, more honey for sweetness, or a pinch more salt. Chill in the refrigerator for at least 15 minutes to let flavors meld, or serve immediately at room temperature.

Taste and adjust

Spoon the basil yogurt sauce into a small bowl for serving alongside the curry fries.

russet potatoes (medium)

neutral oil for frying (vegetable or canola)

cornstarch

black pepper, freshly ground

curry powder

garlic powder

fine sea salt (for finishing)

plain Greek yogurt (full-fat recommended)

fresh basil leaves, packed

lemon juice (fresh)

olive oil

honey or maple syrup

salt

garlic (clove), minced

water (to thin, as needed)

Pat the lake perch fillets dry with paper towels and cut into 3–4-inch strips suitable for tacos. Season both sides lightly with 1/2 tsp of the salt and 1/4 tsp of the black pepper reserved from the breading mix.

Prep fish

In a shallow bowl, whisk the buttermilk with the egg until combined. Let sit 5 minutes — this helps thicken and tenderize the fish coating.

Make wet batter

In a separate shallow dish, combine the all-purpose flour, yellow cornmeal, optional fine cornmeal, baking powder, paprika, garlic powder, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly so spices are even.

Make dry breading

In a heavy skillet or Dutch oven, pour enough vegetable oil to reach about 1/2–3/4 inch deep (roughly 1.5–2 cups). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 40–50 seconds.

Heat oil

Working in batches to avoid overcrowding, dip each fish strip into the wet batter, letting excess drip off, then press into the dry cornmeal mixture to coat completely. Shake off excess. Carefully add to hot oil and fry until golden brown and cooked through, about 2–3 minutes per side depending on thickness. Use a slotted spatula or tongs. Cook fish to internal temperature of 145°F (63°C) or until flakes easily. Transfer to a wire rack set over a sheet pan or paper towels to drain. Keep warm in a low oven (200°F / 95°C) if needed while frying remaining fish.

Breading and frying

Squeeze a little lemon over the fried fish pieces just before assembling (use the lemon from the ingredients).

Finish

While fish rests, combine mayonnaise, finely chopped roasted red pepper, diced cornichons or pickles, chopped capers, lemon juice, Dijon mustard, smoked paprika, salt and black pepper in a small bowl. Stir until smooth and taste; adjust salt, lemon or pepper to preference. Refrigerate until ready to assemble. Makes enough for 6 tacos.

In a large bowl toss together shredded green cabbage, shredded red cabbage, shredded carrot and sliced green onion.

Mix vegetables

In a small bowl whisk together grated ginger, lemon juice, rice vinegar, honey, sesame oil, mayonnaise, salt and black pepper until emulsified.

Make dressing

Pour the dressing over the shredded vegetables and toss to coat evenly. Let sit 10–15 minutes to soften the cabbage and marry flavors. Taste and adjust seasoning if necessary.

Warm the flour tortillas in a dry skillet over medium heat for about 20–30 seconds per side, or wrap in foil and warm in a 300°F (150°C) oven for 5–8 minutes. Keep wrapped to stay pliable.

Warm tortillas

On each warmed tortilla, spread about 1 tablespoon of red pepper tartar sauce, add 2–3 pieces of fried perch (depending on size), top with about 1/4–1/3 cup lemon-ginger coleslaw, and garnish with a sprinkle of cilantro if using. Serve with lemon or lime wedges alongside.

Build tacos

Serve immediately while fish is hot and crispy. Recommend extra tartar sauce on the side.

Bourbon Cocoa Buffalo Wings

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