WINDS CHEF’S TOUR FOR APRIL
Every Thursday through Sunday
April 5 - April 30
$36 for Tour, $12 for Wine Flight, $45 for both.
Smoked walleye flaked and blended with wild rice, lemon aioli, and panko crumbs formed into patties and pan-fried until golden, served with lemon dill sauce.
Fresh baby spinach, strawberries, toasted almonds, and Feta cheese tossed with raspberry poppyseed vinaigrette.
Braised Buffalo Ribs
Fork tender American bison ribs slowly braised in a red wine mushroom stock seasoned with thyme, onions, and garlic.
Italian Lemon Cream Cake
Moist layers of yellow cake filled with Italian lemon cream and dusted with confectioner’s sugar.
WINE FLIGHT - $12
Made in the méthode champenoise style. Delicate flavors of apples and citrus and lively acidity.
A crisp, vibrant and dry style rosé. Aromas and flavors of strawberry, fresh watermelon, pink grapefruit, and peach.
Mouton Cadet Bordeaux
The fruit on the nose emerges rapidly supported by silky, deep and dense tannins which give structure to the midpalate. The finish is remarkable for its rich fruit, enhanced by a touch of sweetness.
Mirassou Sauvignon Blanc
Bright and expressive with flavors of juicy pink grapefruit and mandarin orange that linger on the finish. Notes of melon and guava combine with a slight hint of fresh cut grass to create a crisp acidity and soft mouthfeel.