roasted heirloom potatoes, zucchini, lemon-thyme sauce

Herb Grilled Organic Salmon

dijon aioli, bacon, marinated tomatoes, organic greens

Crab Cake

ricotta, Parmigiano Reggiano, fresh herbs, tomato

Housemade Ravioli

caramelized onion, fontina, pickles, tomato, our special sauce

Bella Burger

Calamari Fritti

pinot grigio, wild mushrooms, Parmigiano Reggiano, taleggio

Chicken Risotto

Wild Acres Turkey Burger

Braised Meatballs

romaine, pepperoni, fontina, smoked turkey, egg, avocado, tomato, pancetta ham, red wine vinaigrette

Lo Carb

browned butter, pancetta ham, sage, Parmigiano Reggiano

Butternut Squash Ravioli

extra virgin olive oil, garlic, guanciale, tomato, pecorino, Italian parsley

Bucatini Amatriciana

roasted peppers, wild mushrooms, spinach, zucchini, tomato, basil, pecorino

Herb Linguini Primavera

mashed potatoes, crispy onions, Thai chili beurre blanc

Pesto Crusted Sea Bass

Herb Linguini with Lamb

avocado, butter lettuce, Fresno chili aioli

Ahi Tuna Burger

Fresno chilies, lemon, mint, extra virgin olive oil

Spicy Crab Spaghetti

Walleye Milanese

Crab Cakes

Spaghetti and Meatballs

ricotta, mozzarella, Parmigiano Reggiano, Bolognese sauce or Vegetarian with marinara

Classic Lasagna

A comforting blend of ripe tomatoes and fragrant basil, simmered to perfection in our daily soup selection.

Tomato Basil/Daily Soups

choice of local cheddar, fontina, Gruyere, mozzarella or blue cheese, butter lettuce, local tomato

Cheeseburger

Walleye Sandwich

spinach, avocado, fontina, tomato, lemon, extra virgin olive oil

Heirloom Grain

In a bowl, mix olive oil, minced garlic, chopped fresh herbs, salt, and black pepper. Coat the salmon fillets with this mixture and let them marinate for at least 30 minutes.

Prepare the Marinade

Preheat the oven to 400°F (200°C). In a baking dish, toss the diced heirloom potatoes with olive oil, salt, pepper, and chopped rosemary. Roast in the oven for 25-30 minutes or until golden and crispy.

Prepare the Potatoes

In a skillet, heat olive oil over medium heat. Add the sliced zucchini, season with salt and pepper, and sauté for about 5-7 minutes until tender.

Prepare the Zucchini

Preheat the grill to medium-high heat. Grill the marinated salmon fillets for about 4-5 minutes on each side or until cooked to your desired doneness.

Grill the Salmon

In a small bowl, whisk together the fresh lemon juice, olive oil, chopped thyme, salt, and pepper to create the lemon-thyme sauce.

Make the Sauce

On each plate, serve the grilled salmon alongside the roasted heirloom potatoes and sautéed zucchini. Drizzle the lemon-thyme sauce over the salmon before serving.

Plate the Dish

Organic Salmon Fillets

Olive Oil

Fresh Herbs (parsley, dill, thyme)

Garlic, minced

Salt

Black Pepper

Heirloom Potatoes, diced

Rosemary, chopped

Zucchini, sliced

Fresh Lemon Juice

Fresh Thyme, chopped

In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, egg, panko breadcrumbs, chopped parsley, salt, black pepper, and crumbled bacon. Mix gently until just combined, being careful not to break up the crab meat too much.

Prepare the Crab Mixture

Using your hands, form the mixture into patties about 3 inches in diameter. You should be able to make about 6 crab cakes.

Form the Crab Cakes

Place the formed crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them hold their shape.

Chill the Crab Cakes

In a large skillet, heat some oil over medium heat. Once hot, carefully add the crab cakes in batches. Cook for about 4-5 minutes on each side, or until golden brown and crispy.

Cook the Crab Cakes

In a small bowl, mix together 1/2 cup mayonnaise with 1 tablespoon Dijon mustard. Adjust to taste.

Prepare the Dijion Aioli

Serve the crab cakes on a bed of organic greens, topped with marinated tomatoes if desired, and drizzle with the Dijon aioli.

Serve

Lump crab meat

Mayonnaise

Dijon mustard

Worcestershire sauce

Panko breadcrumbs

Fresh parsley, chopped

Black pepper

Bacon, cooked and crumbled

Organic greens (for serving)

In a large bowl, mix the flour and salt. Create a well in the center and add the eggs and olive oil. Mix with a fork until combined, then knead on a floured surface for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

Make the Dough

In a bowl, combine ricotta cheese, grated Parmigiano Reggiano, chopped basil, chopped parsley, salt, and pepper. Mix until well combined.

Prepare the Filling

Divide the dough into quarters. Roll out each quarter into thin sheets using a pasta machine or rolling pin, dusting with flour to prevent sticking.

Roll Out Dough

Place teaspoons of filling spaced evenly along one sheet of dough. Brush around the filling with water, then fold the dough over and press to seal. Cut into squares or circles.

Fill the Ravioli

In a saucepan, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add canned tomatoes, breaking them up with a spoon. Simmer for 20 minutes, then add torn basil, salt, and pepper.

Bring a large pot of salted water to a boil. Gently drop in the ravioli and cook for 4-5 minutes until they float to the surface. Remove with a slotted spoon.

Cook the Ravioli

Serve the ravioli topped with tomato sauce and additional grated Parmigiano Reggiano if desired.

All-purpose flour

Eggs

Olive oil

In a skillet, heat olive oil and butter over medium heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Set aside.

Caramelize the Onions

In a mixing bowl, combine the ground beef, salt, and black pepper. Form into two equal-sized patties.

Prepare the Burger Patties

In the same skillet used for the onions, increase the heat to medium-high. Cook the burger patties for about 4-5 minutes on each side, or until they reach your desired doneness.

Cook the Burger Patties

In the last minute of cooking, place a slice of fontina cheese on each patty and cover the skillet to help melt the cheese.

Add the Cheese

Toast the burger buns lightly. On the bottom half of each bun, spread a generous amount of the special sauce, then add the cooked burger patty with melted cheese, followed by caramelized onions, sliced tomatoes, and pickles. Top with the other half of the bun.

Assemble the Burger

Cut the burger in half if desired and serve immediately with your choice of sides.

Ground Beef

Fontina Cheese

Onion

Pickles

Tomato

Burger Buns

Butter

Special Sauce

In a small bowl, combine chopped parsley, minced garlic, lemon zest, and lemon juice. Mix well and set aside.

Make the Gremolata

In another bowl, mix together mayonnaise, minced garlic, lemon juice, olive oil, and salt until smooth. Refrigerate until ready to serve.

Prepare the Aioli

In a large bowl, combine flour, cornstarch, salt, black pepper, and cayenne pepper. Dredge the calamari rings in the mixture until fully coated.

Prepare the Calamari

In a deep skillet or fryer, heat oil to 350°F (175°C). Fry the calamari in batches until golden brown, about 2-3 minutes. Remove and drain on paper towels.

Fry the Calamari

Serve the fried calamari hot with the gremolata and lemon garlic aioli on the side.

calamari, cleaned and sliced

all-purpose flour

cornstarch

salt

black pepper

cayenne pepper

oil for frying

In a saucepan, heat the chicken broth and keep it warm over low heat.

Prepare the Broth

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.

Sauté Aromatics

Add the diced chicken to the skillet and cook until browned. Season with salt and black pepper.

Cook the Chicken

Stir in the chopped wild mushrooms and cook until they are tender.

Add Mushrooms

Add the Arborio rice to the skillet, stirring to coat it in the oil and cook for 1-2 minutes.

Add Rice

Pour in the Pinot Grigio and stir until the wine is mostly absorbed.

Deglaze with Wine

Begin adding the warm chicken broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more broth. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Add Broth Gradually

Once the rice is cooked, remove the skillet from heat and stir in the grated Parmigiano Reggiano and diced Taleggio cheese until melted and creamy.

Finish the Risotto

Garnish with fresh parsley before serving. Adjust salt and pepper to taste.

Garnish and Serve

Chicken breast, diced

Pinot Grigio wine

Wild mushrooms, chopped

Arborio rice

Chicken broth

Onion, finely chopped

Parmigiano Reggiano, grated

Taleggio cheese, diced

Black pepper, freshly ground

In a bowl, combine mayonnaise, chopped basil, minced garlic, lemon juice, salt, and black pepper. Mix well and set aside.

Prepare the Basil Aioli

In a mixing bowl, combine the ground turkey with salt and black pepper. Form the mixture into patties, approximately 4-6 ounces each.

Form the Turkey Burger Patties

Heat olive oil in a skillet over medium heat. Add turkey patties and cook for about 5-6 minutes on each side or until fully cooked and golden brown.

Cook the Patties

On a plate, place a butter lettuce leaf, place a turkey patty on top, add a slice of tomato, and generously spread basil aioli on top. Top with another butter lettuce leaf if desired.

Ground turkey

Butter lettuce leaves

Basil

Garlic

Lemon juice

In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, and black pepper. Mix until well combined.

Prepare the Meatballs

Shape the mixture into meatballs, about 1.5 inches in diameter.

Form the Meatballs

In a large skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes.

Sear the Meatballs

Pour the Bolognese sauce over the meatballs in the skillet. Bring to a gentle simmer.

Add Bolognese Sauce

Cover the skillet and let the meatballs braise in the sauce for about 20 minutes.

Braised Cooking

Sprinkle the cubed Fontina cheese over the meatballs and cover again. Cook until the cheese is melted, about 5 more minutes.

Add Fontina Cheese

Serve the braised meatballs hot, garnished with additional parsley if desired.

Ground beef

Breadcrumbs

Parmesan cheese, grated

Bolognese sauce

Fontina cheese, cubed

Wash and dry the romaine lettuce, and chop it into bite-sized pieces. Dice the smoked turkey, avocado, tomato, and pancetta ham. Hard-boil the eggs, peel, and chop them.

Prepare the Ingredients

In a large salad bowl, combine the chopped romaine, pepperoni slices, diced smoked turkey, avocado, tomato, and pancetta ham.

Assemble the Salad

Sprinkle the shredded fontina cheese and chopped hard-boiled eggs over the mixed salad ingredients.

Add Cheese and Eggs

Drizzle the red wine vinaigrette over the salad. Toss gently to combine all ingredients evenly.

Dress the Salad

Serve immediately as a refreshing low-carb meal.