February 28th, 2018
Chef’s Weekend Tasting Menu
Every Friday and Saturday night
A different tasting menu served every weekend at the Duke!
March 2nd & 3rd menu
Northstar Elk Carpaccio Roulade
Thin cut seared elk tenderloin rolled around daikon radish sprouts
dressed in bourbon barrel aged fish sauce and sriracha dressing;
with a bosc pear relish and garnished with fresh grated
horseradish and pickled daikon radish.
Seared Ruby Red Hawaiian Big Eye Tuna
Wild picked spring onions, nettles, and red miners lettuce;
English peas, organic asparagus, and chorizo; with chunky
green apple vinaigrette and fresh chervil.
Wild Game Ragout with Potato Gnocchi
Wild boar, elk, lamb, and duck slow cooked with foraged
black trumpet, sweet tooth and yellowfoot mushrooms; root vegetables,
tomatoes, garlic, and marmite, topped with SarVecchio Parmesan and
house made bread crumbs; with hand rolled potato
gnocchi and baby bok choy.
Deer Creel Aged Vanilla Bourbon Cheese (WI)
Candied pecans, apple chutney, black currants, bosc pear slices.
Lightly breaded and fried banana on a stick, with
banana caramel sauce, whipped cream, crushed peanuts,
vanilla ice cream, and maraschino cherry.
Five course tasting menu $55
Three course tasting menu $35
Ask the wait staff for more details.
Call 920-458-7900 for reservations.
Regular menu also available.
Bourbon and Beer
Every Tuesday Evening
Tues-Wed-Thur 4pm - 6pm