Salads - zeitgeistarts.com

1 Salads Smoked Salmon Salad 16 Half 9. Northern Waters Smokehaus salmon, baby arugula, fried capers, pickled shallots, and truffled quinoa. Topped with white balsamic glaze. Dinner Fare Grilled Romaine Salad 14 Half 8. Lightly charred hearts of romaine, grape tomatoes, and bacon. Topped with blue cheese dressing. Salad Nicoise 15. Yellowfin tuna with fingerling potatoes, hard boiled egg, grape tomatoes, Kalamata olives, red onions, haricot verts, and spring greens. Served with starters Dijon vinaigrette. Arugula Salad 5. Baby arugula, cracked black pepper, and shredded Mussels 18 parmesan. Topped with blood orange vinaigrette. New Zealand green lipped mussels served in coconut curry broth. Side Salad 6. Spring greens, red cabbage, carrots, cucumbers, Gouda Stuffed Dates 14 grape tomatoes, red onions, and croutons. Medjool dates stuffed with smoked Gouda cheese Dressings: blue cheese, ranch, thousand island, and wrapped in bacon.

2 Dijon vinaigrette, balsamic vinaigrette, walnut vinaigrette, blood orange vinaigrette. Pretzels 10. Three housemade soft pretzels served with Sandwiches stone-ground mustard aioli, peppered cheese sauce, and jalape o aioli. Cheese Plate 15. A selection of cheeses paired with fig jam, micro-greens, Kalamata olives, and garlic crostini. Served with pommes frites or chips. Sub fruit +2, Truffle oil +2. Smoked Salmon 14. Northern Waters Smokehaus salmon served with Superior Sandwich 14. cambozola cheese, grapes, and garlic crostini. Lake Superior catch, caper tartar, sunflower sprouts, Mediterranean Plate 10 shallots, tomatoes, and Dijon vinaigrette on a hero roll. Roasted red pepper hummus with naan, Kalamata olives, sliced cucumber, red pepper, and carrot. Reuben 14. House cured corned beef with traditional kimchi, Scallops 18 Gruyere, and thousand island dressing on light rye. Grilled scallops on brown basmati with kimchi, hoisin vinaigrette, and micro cilantro.

3 Jack's Turkey 12. Oven-roasted turkey, bacon, avocado, tomatoes, Pommes Frites 6 sharp cheddar, spring greens, and herb aioli on a Hand-cut fries served with a side of herb aioli. stirato roll. Truffle Oil +3. GLUTEN FRIENDLY UPON REQUEST zeitgeist BLT 10. VEGETARIAN. Bacon, tomatoes, spring greens, avocado, and herb aioli on a stirato roll. VEGAN. Falafel 10. House-made falafel patty with spring greens, red onion, tomatoes, herb aioli and provolone on a challah bun. Side of herb, jalape o, or mustard aioli +.50. Kitchen Hours Brunch Lunch sat-sun 10am-3pm mon-fri 11am-4pm Dinner mon-thurs 4-10pm fri-sat 4-11pm *Please inform your server of any allergies or dietary restrictions Burgers Entr es Served on a challah bun with pommes frites or chips. Sub fruit +2, Truffle oil +2 New York Strip 29. 12oz strip steak, sweet potato puree, seasonal Angus Burger 13 vegetables, and a red wine pan sauce.

4 Half-pound Angus beef patty grilled and topped Blue Cheese Crumbles +2. with sharp cheddar, lettuce, tomatoes, red onions, and mayo. Scallop Dinner 31. Pan-seared scallops, risotto, Champagne-Dijon Superior Burger 14 cream sauce, and grilled asparagus. Half-pound Angus beef patty grilled and topped with Gruyere, caramelized onions, sauteed Lake Superior Trout 18. mushrooms, lettuce, tomatoes, and mayo. Pan-seared lake trout, curried couscous, grilled asparagus, and blood orange beurre blanc. Northstar Bison Burger 17. Half-pound local bison grilled and topped with Duck Pot Pie 16. Duck confit with carrots, rutabagas, turnips, peas, lettuce, tomatoes, and red onions. and potatoes in a seasoned gravy, topped with a puff Gruyere +2 pastry. Salmon Burger 15. Fresh Atlantic salmon ground, seared, and Wild Mushroom Stroganoff 18. topped with wasabi mayo, sunflower sprouts, Braised top sirloin, cremini and oyster mushrooms, tomatoes, and sesame seeds.

5 Pappardelle noodles in a rich, house-made cream sauce. Topped with sour cream and fresh dill. Side of herb, jalape o, or mustard aioli +.50 Roasted Rosemary Chicken 19. Whole roasted Amish chicken breast, with horseradish mashed potatoes, seasonal vegetables, and a rosemary pan sauce. Bowls Thai Chili Bowl 13. Thai chilies, pea pods, shiitake mushrooms, and carrots served in a mushroom broth over rice Soups noodles, topped with roasted peanuts and cilantro. Tofu +3, Chicken +4, Tuna +6, Shrimp +7, Scallops +9 CUP 5 BOWL 7. Coconut Curry Rice Bowl 10 Soup of the Day Red bell peppers, broccoli, shallots, cremini mushrooms, and coconut curry broth on French Onion brown basmati rice. Tofu +3, Chicken +4, Tuna +6, Shrimp +7, Scallops +9. Green Living Rice Bowl 11 GLUTEN FRIENDLY UPON REQUEST. Broccoli, bok choy, kale, shallots, toasted sunflower VEGETARIAN. seeds, pickled ginger, and tahini sauce on brown VEGAN.

6 Basmati rice. Tofu +3, Chicken +4, Tuna +6, Shrimp +7, Scallops +9. Mac & Cheese 14. Cavatappi noodles tossed in a Gruyere, cheddar, and parmesan cheese sauce with cracked black peppercorns, topped with toasted bread crumbs. Bacon +2, Broccoli +2. *Groups of 12 or more guests will receive one check