Chef Christopher Ray
Menu Items
Menu Items
Five Course Main Menu
Five Course Main Menu
Wedding Menu
Wedding Menu
Hors d'oeuvres
Hors d'oeuvres
Drop off Menu
Drop off Menu
Five Course Main Menu
Five Course Main Menu
*Three & Five Course Menu Selections
First Course
- Seared Sea Scallop, Maple Jus, Carrot Syrup Reduction
- Roasted Crab Cake, Mango Salad, Citrus Aioli
- Jamaican Duck Patty, Salsa Verde, Fresh Berry Foam
- Beef Tenderloin Carpaccio, Fresh Parmigiana & Capers, Virgin Olive Oil
- Shrimp Ceviche Cocktail, Peppers, Jicama, Citrus Marinade
Second Course
- Thai Red Curry Squash Soup, Ginger, Coconut Milk
- Walleye Cake, Cranberry Hot & Sour
- Prosciutto Wrapped Shrimp, Apple Endive Salad
- Duck Confit Spring Roll, Asian Dipping sauce
- Grill Roasted Mussels, Seasonal Fruit
Third Course
- Grilled Duck Breast Salad, Arugula, Fig Vinaigrette
- Poached Pear Salad, Wild Mushrooms, Chevre Cheese, Cider Vinaigrette
- Grilled Asparagus Salad, Grilled Oyster Mushroom, Spinach, Peppered Orange
- Tomato & Watermelon Gazpacho, Fresh Crab garnish
- Curried Cauliflower & Green Bean Salad, Lemon Yogurt
Fourth Course (Entrée’s)
- Sake Maple Walleye, Kohlrabi Slaw, Hot Mustard Sauce
- Beef Tenderloin Medallions, Brandy Dried Cranberry Pepper Sauce
- Grapefruit BBQ Salmon, Radish Slaw, Apricots in Wheat Berries
- Cider Smoked Roulade of Chicken, Wild Mushroom Duxelle
- Coffee Spiced Flank Steak, Pan Jus
- Cinnamon Seared Jumbo Shrimp, Fresh Peaches & Wine
Desserts by Sneaky ‘Niques
Fall 2020 Drop-Off Menu
Fall 2020 Drop-Off Menu
*Entrees
- Homemade Vegetable Lasagna;
Layers of marinara, queso fresco, pesto, mozzarella, vegetables & parmesan
- WI Maple Pork Chops;
Locally raised "Manga," smoked & grilled, Dijon
mushrooms, parmesan roasted potatoes
- Ray's Meatloaf;
Pork & beef, grilled vegetables, private spices, pan drippings, roast garlic potatoes
- Korean Beef Chuck Road;
A braising pot full of aromatics, including onion, garlic, potato, carrots, mushrooms
- Shrimp Curry, Thai Red;
Vegetables, sweet potatoes, coconut milk, peppers simmering in sauce. Served with Jasmine rice.
- Roasted Fresh Salmon;
Lacquered with blackberry BBQ sauce & plum salsa. Served with Jasmine rice.
- Chicken & Sausage Gumbo;
Simmered to a deep, rich thickness with peppers. Served over rice with vegetables.
- Vegetable Prima Vera Fett;
Sauteed vegetable & garlic, simmered in a rich cream sauce, tossed with parmesan.
*Soups
- Thai Chicken Soup (mild);
Sweet potato, red curry, coconut milk, cilantro & lime
- Minestrone Italiano;
Loaded with vegetables, pasta, peas & beans garnished with parmesan
- CR’s Chili (thick & sassy);
Beef & pork, kidney beans, tomato, onions & peppers, with just the right kick!
- Toasted Cauliflower Soup;
Cheddar cheese & mozzarella, simmered in our homemade broth & a shot of cream
- Spicy Indian Chili (vegetarian);
A bowl full of flavor with lentils, chickpeas, vegetables, quinoa & spices. CHEF'S FAVORITE!
- Creamy Potato (thick & chunky);
Simmered with a nutty roux & milk, a dash of spice, nutmeg & chives
- Smoky Chicken Noodle Soup;
From our smoker to the soup pot, vegetables & herbs in a savory broth
Hors d'oeuvres
Hors d'oeuvres
*Hot
- Asian Spareribs - Kim Chee (medium), Hoisin sauce
- BBQ Duck Carnitas; Black Bean/Orange Salsa, Salsa Verde
- Seared Sea Scallop; Carrot Juice Reduction, Fig Balsamic
- Mini Crab Cake; Mango Salad, Lemon Aioli
- Grilled Chicken Thigh Skewer; Pineapple Mole, Scallions
- Venison Meatloaf Squares; Smoky Catsup, Crispy Onions
- Miniature Lobster Thermidor
- Shrimp Papaya Quesadilla; Mango Cream
- Beef Sirloin Skewers; Tangy Yucatan Honey, Creamy Horseradish
- Bacon Wrapped Date; Chipotle Honey
- Grape Jelly Bison Meatballs; can you say “Northwoods”
*Cold
- Duck Confit Spring Roll; Sweet chili Dipping Sauce
- Bison Nori Rolls; Ground Bison, Grilled Vegetables, Sticky Rice, Wasabi, Ginger
- Chevre Goat Cheese; Olive Oil, Dried Apricots, Almonds, Roast Peppers, Crostini
- Traditional Shrimp Cocktail; Firecracker Sauce, Lemons on a stick
- Caprese Skewers; Fresh Mozzarella, Basil, Tomato, Olive Oil & Balsamic
*Canapes
- Fire Roasted Cauliflower w/ Avocado
- Blue Cheese & Whiskey Onion Marmalade
- Duck Confit Salad w/Caramelized Habanero Honey
- Smoked Salmon on a Cucumber w/ Black Truffle Mustard
- Honey Crisp Apple & Brie w/ Candied Pecans
*Trio of Dips with Garlic Crostini Baguette & Crackers
- Spinach Artichoke Dip
- Crab Au Gratin Dip
- Three Cheese
- Onion Dip
*Slider Platters
- Pulled Pork, our very own, dredged with our “que” sauce, on a bun w/ Ragout of Roasted Peppers
- BBQ Smoked Chicken, from our smoker & shredded, sauced on a bun & topped with slaw
- Grilled Bison Patty, caramelized onion & aged cheddar with condiments
Southwest - Mexican
Southwest - Mexican
*Appetizers
- Traditional Ceviche – Tomato/Serrano Salsa
- Jalapenos stuffed with Chorizo & Cream Cheese
- Melon with Prosciutto & Honey Lime Cream
- Smoked Trout Cakes with Habanero/Horseradish Cream
- Crab Papaya Quesadillas with Mango Cream
- Crusty Lentil Cakes with Garlic & Herbs
*Salads
- Carpaccio of Black Angus with Cascabel Chile Aioli
- Rustic Jicama, Orange, Cucumber Salad with Red Chile & Lime
- Pasta Salad with Smoked Chicken & Oven Dried Tomatoes
- Tuscan Kale & Arugula Salad with Peppers, Lemon, Olive Oil & Almonds
- Jicama-Belgian Endive Salad with Tequila-Orange Vinaigrette
- Roast Turkey-Tostada Salad with Ranch Dressing & Cranberry Salsa
*Entrees
- Tuna Escabeche Tacos with Jicama/Endive Salad
- Goat Cheese-Almond Chiles Rellenos with Dried Apricots
- Linguini with Avocado, Shrimp, & Corn
- Smoky Shredded Pork Tacos
- Yucatecan Grilled Fish Tacos
- BBQ Duck Tacos with Black Bean-Orange Sauce
- Wild Mushroom Enchiladas
- Roast Chicken with Pineapple Mole
- Braised Turkey in Teloloapan Red Mole
- Smoky Peanut Mole with Grilled Chicken
- Tangy Yucatecan Grilled Pork with Roasted Onions & Fresh Garnishes
- Chipotle Shrimp