- Lobster Bisque - Creamy and flavorful enhanced with cognac.
- Marinated Scallop Crudo (add $3) - Shiso oil, scallion and watermelon radish.
- Heirloom Beet and Goat Cheese Salad - Roasted beet, goat cheese, arugula, pickled radish and champagne vinaigrette.
- Soup Du Jour - Chef’s daily features.
- Italian Porcini & Portabella Mushroom Mousse - Nueske bacon onion jam and toasted bread.
- Summer Chopped Salad - Romaine, kale, strawberries, candied pecans, garbanzo beans, bleu cheese, carrots and house French dressing.
- “Healthy Living” (non-gmo project) - Creekstone Farms Verified Black Angus Slow Roasted “Prime” Rib of Beef - Truffle mashed potatoes, popover and natural jus.
- “Healthy Living” (organic/antibiotic-free/non-gmo project) - Norwegian Salmon - Pan seared, olive crusted, tri-colored quinoa, charred asparagus and carrots.
- Foie Gras & Short Rib Carbonara - Foie gras meatballs, Sous vide short rib, chive fettuccini, cream, garlic and 65*C egg.
- Scallop & Shrimp Rockefeller - Jumbo scallop, three wild shrimp, spinach, pernod, four cheese, bread crumbs, Nueske bacon and sauce bearnaise.
- Beef Tenderloin & Bone Marrow - Grilled “ Prime” 4 oz. tenderloin & roasted bone marrow, bacon jam, local mushrooms, truffle mashed and sauce demi.
- Chefusion’s Candy Bar - A play on a snickers. Pretzel crust, dulce de leche, peanut-butter mousse, chocolate sauce, marshmallow fluff and vanilla ice cream.
- Lemon Butter Cake - Gooey lemon butter cake topped with vanilla ice cream.
- French Vanilla Crème Brulèe - Traditional with crispy sugar topping made with local maple syrup.
- Cheesecake - Door County Cherry and Compote.
- House-Made Maple Bourbon Ice Cream - Coated in candied bacon.