shrimp, mussels, scallops, garlic, spinach and portabella mushrooms atop of fettuccine with an aromatic tomato broth and garlic crostini

Seafood Pasta Pomodoro

seared scallops, lemon butter, cherry tomatoes, arugula and shaved Asiago, served over parmesan risotto

Scallops and Arugula Risotto

buttermilk chicken breast, chipotle ranch and crispy slaw on a brioche bun, served with spicy honey for dipping

CRISPY BUTTERMILK CHICKEN SANDWICH

Blackened or pan-fried walleye, served with roasted vegetables and roasted potatoes

Walleye

Half-rack or full rack of pork ribs slow cooked for 24 hours, served with house-made BBQ sauce

24 Hour Ribs

Charbroiled Ribeye

Filet Mignon Tenderloin

French Onion Soup

Balsamic dressed greens topped with fresh Atlantic salmon, goat cheese, red onions and tomatoes

Peppercorn Seared Salmon Salad

The Woodfire Buffet

Talk of the Town Buffet

The Summit Buffet

Cheesecake Bites

Cookies

Brownies

Chilled Shrimp

Seafood Fondue

Bruschetta

Pork Eggrolls

Stuffed Mushroom Caps

Meatballs

Boursin cheese, cucumber, tomato and spinach wrapped in a tomato-basil tortilla

Turkey Wrap

Bacon, lettuce, tomato, more bacon and mayonnaise on sourdough

BLTB

Classic Thunder Bay chicken salad on sourdough

Chicken Salad

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp, mussels, and scallops. Cook for about 4-5 minutes until the shrimp turn pink and the mussels open. Remove from the skillet and set aside.

Cook Seafood

In the same skillet, add another tablespoon of olive oil. Add minced garlic and sauté for 1 minute until fragrant. Stir in the crushed tomatoes, vegetable broth, dried oregano, salt, black pepper, and red pepper flakes. Bring to a simmer and let cook for 10 minutes.

Make Tomato Broth

Add sliced portabella mushrooms and fresh spinach to the broth. Cook for an additional 5-7 minutes until the mushrooms are tender and the spinach wilts.

Sauté Vegetables

While the broth simmers, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.

Boil Fettuccine

Add the cooked fettuccine and seafood back into the skillet with the broth. Toss everything together and let it cook for an additional 2-3 minutes until heated through.

Combine Pasta and Seafood

Preheat the oven to 200°C (400°F). Place baguette slices on a baking sheet, brush with olive oil, and sprinkle with garlic powder. Bake for 5-7 minutes until golden brown.

Prepare Crostini

Spoon the seafood pasta pomodoro into bowls and serve hot with the garlic crostini on the side.

Serve

Shrimp, peeled and deveined

Mussels, cleaned

Scallops

Garlic, minced

Fresh spinach

Portabella mushrooms, sliced

Fettuccine

Canned crushed tomatoes

Vegetable broth

Olive oil

Dried oregano

Salt

Black pepper

Red pepper flakes

Baguette, sliced

Olive oil, for brushing

Garlic powder

In a saucepan, heat 1 tablespoon of olive oil or butter over medium heat. Add 1 cup of Arborio rice and stir to coat the grains.

Begin cooking risotto

Add 1/2 cup white wine (optional) and stir until absorbed. Begin adding warm chicken or vegetable stock, 1/2 cup at a time, stirring constantly until absorbed before adding more. Repeat until rice is al dente and creamy (about 18–20 minutes).

Stir in 1/2 cup grated Parmesan cheese. Season with salt and pepper to taste. Remove from heat and set aside, keeping warm.

In a small saucepan over medium-low heat, melt 2 tablespoons of butter. Add the juice of half a lemon and 1 teaspoon lemon zest. Stir and let simmer for a minute, then remove from heat and set aside.

Pat 8 sea scallops dry with a paper towel and season both sides with salt and pepper.

Heat 1 tablespoon of oil in a skillet over high heat. Once hot, place scallops in the skillet and sear 1.5–2 minutes per side until golden brown and just cooked through. Transfer to a plate and drizzle with lemon butter sauce.

In the same skillet, add a drizzle of oil if needed and sauté 1 cup halved cherry tomatoes for 2–3 minutes until slightly softened.

Add 1 heaping cup of fresh arugula and stir until wilted, about 30 seconds. Remove from heat.

Spoon the Parmesan risotto into serving bowls. Top with the sautéed tomato and arugula mixture.

Place seared scallops on top. Spoon additional lemon butter over the scallops.

Garnish with shaved Asiago cheese and serve immediately.

Arborio rice

Chicken stock (hot)

Shallot (minced)

White wine

Parmesan cheese (grated)

Butter

Lemon juice

Garlic (minced)

Arugula (fresh)

Cherry tomatoes (halved)

Asiago cheese (shaved)

In a large bowl, combine the buttermilk, hot sauce, salt, and black pepper. Whisk until well combined.

Prepare the Marinade

Add the chicken breasts to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or up to overnight for the best flavor.

Marinate the Chicken

In a shallow dish, mix together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Prepare the Breading

Remove the chicken breasts from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to adhere. Place on a wire rack and let rest for 15 minutes.

Bread the Chicken

In a large bowl, combine the shredded cabbage and carrots. In a separate bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage and carrots, and toss to coat. Set aside.

Make the Slaw

In a small bowl, mix together the ranch dressing, minced chipotle, and lime juice until smooth. Set aside.

Prepare the Sauce

In a large skillet, heat oil over medium-high heat. Once hot, carefully add the breaded chicken breasts. Fry for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).

Fry the Chicken

Slice the brioche buns in half. Spread a generous amount of chipotle ranch sauce on the bottom half of each bun. Place a piece of crispy chicken on top, followed by a handful of crispy slaw. Top with the other half of the bun.

Assemble the Sandwich

Serve the sandwiches with spicy honey on the side for dipping.

Boneless, skinless chicken breasts

Buttermilk

Hot sauce

All-purpose flour

Cornstarch

Paprika

Onion powder

Cayenne pepper

Green cabbage, shredded

Carrots, shredded

Mayonnaise

Apple cider vinegar

Sugar

Ranch dressing

Chipotle in adobo sauce, minced

Lime juice

Brioche buns

Spicy honey

Pat the walleye fillets dry with paper towels. In a small bowl, mix the Cajun seasoning, salt, and black pepper together. Rub the seasoning mixture evenly over the fillets on both sides.

Season the Walleye

In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, carefully place the seasoned walleye fillets in the skillet. Cook for 4-5 minutes per side, or until the fish is cooked through and has a nice blackened crust. Remove from skillet and keep warm.

Cook the Walleye

Preheat the oven to 425°F (220°C). Chop the bell peppers, zucchini, and red onion into bite-sized pieces and place them on a baking sheet.

Prepare the Vegetables

Drizzle the olive oil over the chopped vegetables. Sprinkle with salt and black pepper. Toss to combine and spread the vegetables in a single layer. Roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized.

Season and Roast the Vegetables

Wash the baby potatoes and cut them in half. Place them in a large bowl.

Prepare the Potatoes

Drizzle olive oil over the halved potatoes, then add dried rosemary, salt, and black pepper. Toss until the potatoes are well coated. Spread them on a separate baking sheet and roast in the oven (alongside the vegetables) for 25-30 minutes or until golden brown and fork-tender, turning halfway through.

Season and Roast the Potatoes

Walleye fillets

Cajun seasoning

Bell peppers (mixed colors)

Zucchini

Red onion

Baby potatoes

Dried rosemary

Remove the membrane from the back of the ribs if it hasn't been done already. Rinse the ribs under cold water and pat dry with paper towels.

Prepare the Ribs

In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper. Rub the spice mixture all over the ribs, ensuring they are well coated.

Season the Ribs

Wrap the seasoned ribs in plastic wrap and refrigerate for at least 12 hours, preferably 24 hours to allow the flavors to penetrate.

Wrap and Refrigerate

Preheat your oven to 200°F (93°C). This low temperature will allow the ribs to cook slowly and become tender.

Preheat the Oven

Unwrap the ribs from the plastic wrap and place them on a baking sheet lined with aluminum foil. Cover the ribs loosely with another piece of foil to prevent drying out.

Place the Ribs in the Oven

Place the baking sheet in the preheated oven and let the ribs cook for 24 hours. This slow cooking method will help render the fat and make the meat incredibly tender.

Cook for 24 Hours

In a medium saucepan over medium heat, combine the ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, honey, smoked paprika, garlic powder, salt, and black pepper.

Combine Ingredients

Bring the mixture to a simmer, stirring occasionally, and allow it to cook for about 15-20 minutes until it thickens slightly.

Simmer the Sauce

Remove the saucepan from heat and let the BBQ sauce cool slightly. It can be stored in an airtight container in the refrigerator until ready to use.

Cool the Sauce

After 24 hours, remove the ribs from the oven and let them rest for about 10 minutes before slicing.

Remove and Rest the Ribs

Slice the ribs between the bones, serve with the house-made BBQ sauce on the side, and enjoy your tender, flavorful ribs.

Pork ribs (half-rack or full rack)

Brown sugar

Ketchup

Worcestershire sauce

Honey

Smoked paprika

In a bowl, combine olive oil, minced garlic, chopped fresh rosemary, salt, black pepper, and lemon juice. Mix well to create a marinade.

Marinate the Ribeye

Place the ribeye steaks in a large ziplock bag or shallow dish and pour the marinade over them. Ensure the steaks are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

Prepare the Steak

Preheat your grill to high heat, about 450°F to 500°F (232°C to 260°C).

Preheat the Grill

Remove the steaks from the marinade and let excess marinade drip off. Place the ribeyes on the hot grill. Grill for about 4-5 minutes on one side. Flip the steaks and grill for an additional 4-5 minutes for medium-rare, or cook longer if desired.

Grill the Ribeye

Use a meat thermometer to ensure the internal temperature reaches 130°F (54°C) for medium-rare. Remove from the grill once done.

Check for Doneness

Let the ribeye steaks rest for about 5-10 minutes before slicing. This allows the juices to redistribute for a more flavorful bite.

Rest the Steak

Serve the charbroiled ribeye steaks with optional sides like grilled asparagus or baked potatoes for a complete meal.

Ribeye Steak

Olive Oil

Garlic

Fresh Rosemary

Black Pepper

Lemon Juice

Grilled Asparagus

Baked Potatoes

Preheat your oven to 400°F (200°C) to prepare for finishing the filet mignon.

Pat the filet mignon pieces dry with paper towels. Rub them with olive oil, then season generously with salt and black pepper on all sides.

Season the Meat

Mince the garlic cloves and set aside. Gather fresh rosemary sprigs.

Prepare Garlic and Herbs

Heat a large oven-safe skillet over medium-high heat. Once hot, add the filet mignon pieces and sear for about 3-4 minutes on each side until a golden-brown crust forms.

Sear the Filet Mignon

In the last minute of searing, add minced garlic and rosemary to the skillet. Allow them to infuse their flavors into the oil.

Add Garlic and Herbs

Add butter to the skillet and transfer the skillet to the preheated oven. Roast for an additional 5-7 minutes, or until the internal temperature reaches your desired doneness (125°F for rare, 135°F for medium-rare, 145°F for medium).

Finish in the Oven

Remove the skillet from the oven and transfer the filet mignon to a cutting board. Let it rest for 5 minutes to allow the juices to redistribute.