February 28th, 2018 Upcoming Events Chef’s Weekend Tasting Menu Every Friday and Saturday night A different tasting menu served every weekend at the Duke! March 2nd & 3rd menu Appetizer 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. Fish 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. Meat 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. Cheese Deer Creel Aged Vanilla Bourbon Cheese (WI) Candied pecans, apple chutney, black currants, bosc pear slices. Dessert Banana Fritter 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 Jolly Hour Tues-Wed-Thur  4pm - 6pm
Updates
February 28th, 2018 Upcoming Events Chef’s Weekend Tasting Menu Every Friday and Saturday night A different tasting menu served every weekend at the Duke! March 2nd & 3rd menu Appetizer 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. Fish 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. Meat 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. Cheese Deer Creel Aged Vanilla Bourbon Cheese (WI) Candied pecans, apple chutney, black currants, bosc pear slices. Dessert Banana Fritter 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 Jolly Hour Tues-Wed-Thur  4pm - 6pm
Updates