Chef Christopher Ray

Menu Items

Five Course Main Menu

Wedding Menu

Hors d'oeuvres

Drop off 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

*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

*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

*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




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