Butterhorns

Hash Corn Beef

Seared Filet Mignon

Brussels Sprouts

Arugula Salad

Pistachio Tart

A classic dessert made with Butterhorn's signature bread

Butterhorn Bread Pudding

American cheese, refrigerator pickles, house-made brioche

Butterhorn Burger

Beef tenderloin, charred Brussels sprouts, crispy fingerling potatoes, cognac cream, smoked black salt

Steak au Poivre

Pancetta, Parmesan Reggiano, egg yolk, garlic, fresh cracked pepper

Spaghetti Carbonara

Mixed greens, dried cranberries, toasted almonds, feta, apple cider vinaigrette

Cranberry and Almond Salad

Cornichon, shallots, Ssamjang aioli, quail egg, chives, house-made potato chips

Steak Tartare

Remoulade, grilled lemon, Forager Farms micros

Walleye Cakes

House-made English muffins, citrus hollandaise, breakfast potatoes

Eggs Benedict

In a large mixing bowl, combine the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the sour cream until a dough forms.

Make the Dough

Wrap the dough in plastic wrap and refrigerate for at least 1 hour to allow it to firm up.

Chill the Dough

Preheat the oven to 375°F (190°C). On a floured surface, roll out the dough into a circle about 1/4 inch thick. Cut the dough into triangles (like a pizza).

Roll and Cut

Starting from the wide end of each triangle, roll the dough towards the point to form a crescent shape. Place the shaped butterhorns on a baking sheet lined with parchment paper.

Shape the Butterhorns

Bake in the preheated oven for 15-20 minutes or until golden brown. Remove from the oven and let cool slightly before serving.

Bake

all-purpose flour

unsalted butter

sour cream

baking powder

salt

In a large pot, bring water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain and set aside.

Prepare the Potatoes

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté until they become soft, about 5 minutes. Add the minced garlic and cook for an additional minute.

Sauté the Vegetables

Add the cooked and diced corned beef and the boiled potatoes to the skillet. Season with salt and black pepper. Stir well to combine all ingredients.

Combine Ingredients

Spread the mixture evenly in the skillet and allow it to cook undisturbed for about 5 minutes. Then, stir and cook for another 5-10 minutes until everything is heated through and slightly crispy.

Cook the Hash

Garnish with chopped parsley before serving. Enjoy your corned beef hash hot!

Serve

Corned beef, cooked and diced

Potatoes, peeled and diced

Onion, finely chopped

Bell pepper, diced

Garlic, minced

Olive oil

Salt

Black pepper

Parsley, chopped (for garnish)

Remove the filet mignon steaks from the refrigerator and let them sit at room temperature for about 30 minutes. Pat them dry with paper towels.

Prepare the Steaks

Generously season both sides of the steaks with salt and black pepper.

Season the Steaks

In a large skillet, heat the olive oil over medium-high heat until shimmering but not smoking.

Heat the Pan

Add the filet mignon steaks to the hot skillet. Sear for about 3-4 minutes on one side without moving them, until a nice crust forms.

Sear the Steaks

Flip the steaks and add the butter and fresh herbs to the pan. Cook for an additional 3-4 minutes for medium-rare, basting the steaks with the melted butter.

Flip and Add Butter

Remove the steaks from the skillet and transfer them to a cutting board. Let them rest for 5-10 minutes before slicing.

Rest the Steaks

Slice the filet mignon and serve with your choice of sides.

Filet mignon steaks

Butter

Fresh rosemary or thyme

Preheat your oven to 400°F (200°C). Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves.

Prepare the Brussels Sprouts

In a large bowl, toss the trimmed Brussels sprouts with olive oil, salt, black pepper, balsamic vinegar, and garlic powder until they are evenly coated.

Season the Sprouts

Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes or until they are charred and tender, tossing halfway through for even cooking.

Roast the Sprouts

Remove from the oven and let cool slightly before serving. Enjoy your charred Brussels sprouts as a delicious side dish!

Brussels sprouts

Balsamic vinegar

Garlic powder

Rinse the arugula under cold water and dry thoroughly. Cut the cherry tomatoes in half, peel and slice the cucumber, and thinly slice the red onion.

Prepare the Vegetables

In a large bowl, combine the arugula, cherry tomatoes, cucumber, red onion, and feta cheese.

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

Make the Dressing

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

Dress the Salad

Arugula

Cherry tomatoes

Cucumber

Red onion

Feta cheese

In a medium bowl, combine flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until the dough forms a ball. Wrap in plastic and refrigerate for 30 minutes.

Prepare the Tart Crust

Preheat the oven to 180°C (350°F). Roll out the chilled dough on a floured surface and fit it into a 9-inch tart pan. Prick the bottom with a fork and bake for 15-20 minutes or until golden. Let cool.

Bake the Tart Shell

In a food processor, blend the pistachios until finely ground. In a bowl, combine ground pistachios, sugar, butter, eggs, cream, vanilla extract, and salt until smooth.

Make the Pistachio Filling

Pour the pistachio mixture into the cooled tart shell and bake for 25-30 minutes, or until set. The filling should be slightly firm to the touch.

Fill and Bake

Let the tart cool completely before slicing. Serve as is or with a dollop of whipped cream.

Cool and Serve

pistachios, shelled and unsalted

sugar

butter, softened

eggs

heavy cream

vanilla extract

Cut the Butterhorn bread into cubes and place them in a large mixing bowl.

Prepare the Bread

In a separate bowl, whisk together the milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, ground cinnamon, and salt until well combined.

Make the Custard Mixture

Pour the custard mixture over the bread cubes and gently mix to ensure all bread is soaked. Let sit for 15 minutes to absorb.

Fold in the raisins or chocolate chips to the bread mixture.

Add Mix-ins

Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter.

Prepare Baking Dish

Pour the bread mixture into the prepared baking dish. Bake in the preheated oven for 40-45 minutes or until the top is golden and a knife inserted in the center comes out clean.

Allow the bread pudding to cool for a few minutes before serving. Enjoy warm, optionally topped with whipped cream or vanilla ice cream.

Butterhorn bread

milk

granulated sugar

brown sugar

ground cinnamon

raisins or chocolate chips

butter

In a large bowl, combine the ground beef, salt, and black pepper. Mix gently and form into 4 equal patties.

Prepare the Patties

Preheat a grill or skillet over medium-high heat. Cook each beef patty for about 4-5 minutes on one side, then flip and add a slice of American cheese on top. Cook for an additional 3-4 minutes until the cheese is melted and the burgers reach your desired doneness.

Cook the Patties

In a separate skillet, melt the butter over medium heat. Place the brioche buns cut-side down in the skillet and toast until golden brown.

Toast the Brioche Buns

Place each cooked patty on the bottom half of a toasted brioche bun. Top with refrigerator pickles and cover with the top half of the bun.

Assemble the Burger

Serve immediately while hot, with your favorite sides.

Ground beef

American cheese slices

Brioche buns

Refrigerator pickles

Preheat the oven to 425°F (220°C). Wash and dry the fingerling potatoes, then toss them with 1 tablespoon of olive oil and salt. Spread them on a baking sheet and roast for 25-30 minutes, or until crispy and golden brown.

While the potatoes are roasting, trim the ends of the Brussels sprouts and cut them in half. In a skillet, heat 1 tablespoon of olive oil over medium heat, add the Brussels sprouts cut side down, and cook until they are charred and tender, about 10-12 minutes. Season with salt and set aside.

Coarsely crush the black peppercorns and press them onto the beef tenderloin. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over high heat. Once hot, add the beef tenderloin and sear for 3-4 minutes on each side for medium-rare. Remove from the skillet and let it rest.

Cook the Steak

In the same skillet, add cognac and carefully ignite it to flambé (optional). Allow the alcohol to burn off for a minute. Reduce heat to medium, add heavy cream, and stir well, scraping up any bits from the pan. Cook until the sauce thickens slightly, about 3-5 minutes. Season with smoked black salt to taste.

Make the Cognac Cream Sauce

Slice the beef tenderloin and plate it with charred Brussels sprouts and crispy fingerling potatoes. Drizzle with cognac cream sauce and serve immediately.

Beef Tenderloin

Fingerling Potatoes

Cognac

Heavy Cream

Black Peppercorns

Smoked Black Salt

Olive Oil

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

Cook the Spaghetti

In a large skillet over medium heat, add the pancetta. Cook until crispy, about 5-7 minutes. Add minced garlic and sauté for an additional minute until fragrant.

Prepare the Pancetta

In a bowl, whisk together the egg yolks and grated Parmesan Reggiano until well combined.

Mix the Egg Yolks and Cheese

Add the drained spaghetti to the skillet with pancetta and garlic. Remove from heat. Quickly add the egg yolk mixture and toss to combine, adding reserved pasta water a little at a time to create a creamy sauce.

Combine Everything

Season the carbonara with fresh cracked pepper and salt to taste. Serve immediately with extra Parmesan on the side.

Season and Serve

Spaghetti

Pancetta

Parmesan Reggiano

Egg yolks

Garlic

Fresh cracked pepper

In a large bowl, combine the mixed greens, dried cranberries, toasted almonds, and feta cheese.

Prepare the Salad

In a small bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and black pepper until well combined.

Make the Vinaigrette

Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients evenly.

Combine

Serve immediately as a fresh side dish or a light main course.

Mixed greens

Dried cranberries

Toasted almonds

Apple cider vinegar

Honey

Thinly slice the potatoes using a mandoline or sharp knife. Rinse in cold water and pat dry. Heat oil in a deep pan over medium heat. Fry potato slices in batches until golden and crispy. Remove and drain on paper towels, seasoning with salt while still warm.

Prepare the Potato Chips

In a bowl, combine Ssamjang and mayonnaise. Mix well until smooth and set aside.

Make the Ssamjang Aioli

Finely chop the beef tenderloin, cornichons, shallots, and chives. In a bowl, combine the chopped ingredients, adding salt and pepper to taste.

Prepare the Tartare Mixture

Form the tartare mixture into a small patty or mound on a plate. Make a small indentation in the center and carefully place a quail egg on top. Drizzle with Ssamjang aioli and garnish with additional chives.