Lobster Ravioli

Sushi-grade Ahi tuna, pan-seared and blackened.

Pan Seared Blackened Ahi

Premium steaks cooked to your preference.

Steaks

Salmon cooked over red oak fire for a unique flavor.

Red Oak-Fired Salmon

Taco Quesadilla

Our famous burger made with premium ingredients.

Bistró Burger

Entrée Salads

Lobster Bisque

Classic Margherita pizza cooked in a wood-burning oven.

Margherita Pizza

Quesadilla filled with chipotle-seasoned chicken.

Chipotle Chicken Quesadilla

A specialty pizza cooked in a wood-burning oven.

Extreme Pizza

Chicken breast topped with Parmesan cheese.

Parmesan Chicken Breast

Spicy Chicken Tortellini

Pecan-Crusted Walleye

Our flagship appetizer featuring sushi-grade Ahi tuna crusted with sesame seeds.

Sesame Crusted Ahi Tuna Appetizer

In a mixing bowl, combine the cooked lobster meat, ricotta cheese, chopped basil, egg, salt, and black pepper. Mix until well combined.

Prepare the Filling

Lay a sheet of fresh pasta on a floured surface. Place small spoonfuls of the lobster filling about 2 inches apart on the pasta. Moisten the edges with water, then place another sheet of pasta over the top. Press down around each filling to seal. Cut into squares or desired shapes.

Assemble the Ravioli

Bring a large pot of salted water to a rolling boil. Carefully drop the ravioli into the boiling water and cook for 3-5 minutes, or until they float to the surface. Remove with a slotted spoon.

Cook the Ravioli

In a skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the cooked ravioli to the skillet and toss gently to coat in the garlic butter.

Prepare the Sauce

Plate the ravioli and sprinkle with grated Parmesan cheese. Serve immediately.

Serve

Lobster meat, cooked and chopped

Ricotta cheese

Fresh basil, chopped

Fresh pasta sheets

Eggs

Salt

Black pepper

Butter

Garlic, minced

Parmesan cheese, grated

Pat the Ahi tuna filets dry with paper towels. Season both sides with blackening seasoning, salt, and black pepper.

Prepare the Tuna

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Heat the Pan

Carefully place the seasoned Ahi tuna filets in the hot skillet. Sear for about 2-3 minutes on each side for medium-rare, or until the desired doneness is achieved.

Sear the Tuna

Remove the tuna from the skillet and let it rest for a minute. Slice and serve with lemon wedges.

Rest and Serve

Sushi-grade Ahi tuna

Blackening seasoning

Olive oil

Lemon wedges

Take the steaks out of the refrigerator and let them come to room temperature for about 30 minutes.

Prepare the Steaks

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

Season the Steaks

Preheat your grill or a cast-iron pan over high heat for about 5-10 minutes until it's very hot.

Preheat the Grill or Pan

Place the steaks on the grill or pan. Cook for about 4-5 minutes on one side for medium-rare, then flip and cook for an additional 3-4 minutes on the other side. Adjust cooking time according to your preference.

Cook the Steaks

If using, add fresh rosemary or thyme to the pan during the last minute of cooking for added flavor.

Add Herbs (Optional)

Remove the steaks from the heat and let them rest for 5-10 minutes to allow the juices to redistribute.

Rest the Steaks

Slice and serve the steaks with your favorite sides.

Premium steak (ribeye, filet mignon, or sirloin)

Garlic powder

Fresh rosemary or thyme (optional)

In a bowl, combine olive oil, lemon juice, minced garlic, chopped dill, salt, and black pepper. Mix well.

Prepare the Marinade

Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.

Marinate the Salmon

Soak red oak wood chunks in water for 30 minutes. Preheat your grill to medium-high heat.

Prepare the Grill

Place the soaked red oak chunks on the grill. Once they start to smoke, place the marinated salmon fillets on the grill. Cook for about 5-7 minutes per side, or until the salmon is cooked through and flakes easily with a fork.

Grill the Salmon

Remove the salmon from the grill and let it rest for a few minutes. Serve with lemon wedges and garnish with additional dill if desired.

Salmon fillets

Lemon juice

Fresh dill, chopped

Red oak wood chunks

In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat. Add taco seasoning and follow package instructions, typically adding water and simmering.

Spread refried beans evenly over half of each tortilla. Add a layer of the taco meat mixture, followed by shredded cheese, lettuce, and diced tomatoes. Fold the tortillas in half.

Assemble the Quesadilla

Heat a large skillet or griddle over medium heat. Place folded quesadillas in the skillet and cook for 3-4 minutes on each side, or until golden brown and the cheese is melted.

Cook the Quesadilla

Remove from heat and cut into wedges. Serve warm with sour cream on the side.

Ground beef or turkey

Taco seasoning

Refried beans

Shredded cheddar cheese

Shredded lettuce

Diced tomatoes

Sour cream

Flour tortillas

In a large bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently until just combined, then form into 4 equal patties.

Prepare the Patty

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side for medium doneness, adding a slice of cheddar cheese on top during the last minute of cooking to melt.

Cook the Patties

While the patties are cooking, lightly toast the burger buns on the grill or in a toaster until golden brown.

Toast the Buns

On the bottom half of each toasted bun, layer lettuce, a cooked patty with melted cheese, a slice of tomato, pickles, and your choice of ketchup and mustard. Top with the other half of the bun.

Assemble the Burger

Serve immediately with your favorite side dishes.

Ground beef (80/20 blend)

Onion powder

Burger buns

Cheddar cheese slices

Lettuce leaves

Tomato slices

Pickles

Ketchup

Mustard

In a large bowl, combine the mixed greens, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.

Prepare the Salad Base

Slice the grilled chicken breast and add it to the salad mix.

Add Protein

Add Cheese

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.

Make the Dressing

Drizzle the dressing over the salad and toss to combine all ingredients evenly.

Toss the Salad

Divide the salad into serving bowls and enjoy your entrée salad.

Mixed Greens

Cherry Tomatoes

Cucumber

Red Onion

Grilled Chicken Breast

Feta Cheese

Olive Oil

Balsamic Vinegar

Black Pepper

In a large pot, melt 2 tablespoons of butter over medium heat. Add lobster shells and sauté for 5 minutes until fragrant. Add onion, carrot, celery, and garlic, and cook until softened.

Prepare Lobster Stock

Stir in tomato paste, then pour in dry white wine. Bring to a simmer and let cook for 10 minutes. Add fish stock or water and bring to a boil, then reduce heat and simmer for 30 minutes.

Add Liquids

Remove from heat and strain the mixture through a fine mesh sieve into another pot, discarding the solids. Return the stock to the pot.

Strain Stock

In the same pot, melt the remaining 2 tablespoons of butter over medium heat. Add the strained stock and bring to a simmer. Stir in the heavy cream and chopped lobster meat. Season with salt, black pepper, fresh thyme, and cayenne pepper to taste.

Make the Bisque

Heat through but do not boil. Serve hot, garnished with additional lobster meat or fresh herbs if desired.

lobster meat, cooked and chopped

lobster shells

butter

onion, chopped

carrot, chopped

celery, chopped

garlic, minced

tomato paste

dry white wine

fish stock or water

heavy cream

salt

black pepper

fresh thyme

cayenne pepper

In a large bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until frothy. Add in the flour, salt, and olive oil. Mix until a dough forms.

Prepare the Dough

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours until doubled in size.

Knead the Dough

If using a wood-burning oven, prepare it for high heat. If using a conventional oven, preheat it to 475°F (245°C).

Preheat the Oven

Once the dough has risen, punch it down and divide it into 2 equal portions. Roll out each portion on a floured surface into a 12-inch round shape.

Shape the Pizza

Spread a layer of tomato sauce over each pizza base, leaving a small border around the edges. Tear the fresh mozzarella into pieces and distribute evenly on top. Season with salt and black pepper.

Add Toppings

Transfer the pizza to a pizza stone or baking sheet and bake in the wood-burning oven or preheated oven for about 10-12 minutes, or until the crust is golden and the cheese is bubbly.

Bake the Pizza

Remove the pizza from the oven, top with fresh basil leaves, and drizzle with olive oil. Slice and serve hot.

Garnish and Serve

All-purpose flour

Water

Active dry yeast

Tomato sauce

Fresh mozzarella cheese

Fresh basil leaves

In a bowl, combine the diced chicken breast with chipotle seasoning, salt, and black pepper. Mix well and let it marinate for at least 15 minutes.

Prepare the Chicken

In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the marinated chicken and cook for about 7-10 minutes, or until fully cooked. Remove from the skillet and set aside.

Cook the Chicken

In the same skillet, add another tablespoon of olive oil. Add the sliced bell pepper and onion, and sauté until softened, about 5 minutes.

Sauté the Vegetables

On one half of each tortilla, layer some cooked chicken, sautéed vegetables, and shredded cheese. Fold the tortilla over to create a half-moon shape.

Wipe the skillet clean and return to medium heat. Cook each quesadilla for about 3-4 minutes on each side, or until the tortillas are golden brown and the cheese is melted.

Remove from the skillet, cut into wedges, and serve hot with salsa or guacamole on the side.

chicken breast

chipotle seasoning

shredded cheese (cheddar or Monterey Jack)

flour tortillas

olive oil

bell pepper (sliced)

onion (sliced)

In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 10 minutes until it becomes frothy.

Make the Dough

Mix in the olive oil and salt, then gradually add the flour, mixing until a dough forms. Knead on a floured surface for about 10 minutes until smooth.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.