COCKTAILS
veranda at midnight | 13
bulleit bourbon, campari, sweet vermouth & luxardo espresso
STARTERS
corn & bacon chowder | 6
sweet corn, nueskes bacon, potato, crostini
caesar salad | 14
romaine, creamy caesar, parmesan snow & biscuit crumb
Entrée
pan fried walleye piccata | 25
dill dredged walleye, fried capers, fresh herbs and lemon & sweet corn grits
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food-borne illness. Some items we prepare may contain nuts. Please advise staff of all allergies. 20% gratuity will be added to parties of 6 or more.
Chef Partners: Jeffrey McInnis & Janine Booth
Executive Chef: Cody Mitchell