Cup | Bowl | Bread Bowl | Add a dinner salad
Roasted chicken breast, onion, celery, carrots, potatoes in a thick hearty broth.
Ground beef, pinto, kidney, black beans, onions, garlic, tomatoes, Hatch green chiles.
A vegetarian chili recipe from the Chippewa Indians of Northern Wisconsin. Made with garbanzo, black, pinto, kidney beans, tomatoes, hominy, corn, red chili.
Kitchen-crafted from scratch.
Grilled pork tenderloin over sautéed kale, squash, shiitake mushrooms, and red bell pepper in a bowl with spicy vegetable broth rice noodles and nori cashews.
Choice of tofu, chicken or salmon pan rubbed in Thai spice and pan-seared. Served over roasted vegetables, red quinoa and Thai yellow curry sauce. Topped with baked kale chips.
Sagamity or beef chili served on baked flatbread topped with local, organic Turtle Lake microgreens, cheddar, lettuce, tomatoes, onions, jalapeños, sour cream.
Sugar cookie bowl filled with lemon mousse, topped with blackberry compote and whipped cream.
No bake chocolate cheesecake made with Oreo crumble crust and topped with peanut butter spread.
Served with vanilla bean ice cream. Ask your server for today’s selection.
Carver’s handcrafted root beer with vanilla ice cream.