The Shanty

Four de-tailed jumbo shrimp flamed in our signature Jack daniel’s cream sauce served over garlic toast points with sauteed vegetables.

Four in-house rolled wontons stuffed with fresh basil, minced garlic, and farm-to-table organic goat cheese drizzled with our sweet chili sauce and wasabi cream.

Two panko-dusted seared lump crab cakes drizzled with our house-made chipotle cream.

Two braised bone-in pork shanks drizzled with our apple cranberry brandy reduction sauce over a balsamic drizzled brussels sprouts.

Rhode Island. East coast calamari tossed with Romano cheese and served with our homemade marinara sauce.

Fresh tomato, olives in herbs, basil, imported brie, oregano, olive oil, aged balsamic reduction.

Louisiana-style Cajun deep-fried alligator tail tenderized with pork and served with hot sauce.

Five chilled jumbo shrimp served with our homemade horseradish cocktail sauce and lemon.

Imported French brie cheese, imported kallianis groves Spartan olives, cured salted prosciutto, house-made cabernet sauvignon blackberry Dijon mustard, wild smoked salmon pate, imported gherkin pickles, and gourmet table crackers served on a rustic wood plank.

Black mussels sauteed in our signature lemon-wine garlic reduction and served with garlic bread.

Double-roasted beef bone marrow stuffed with organic duck champagne pate and fresh herbs. Served with onion balsamic jam, organic arugula, and olive oil toasted bread.

East and west coast seasonal selection, six freshly shucked baked oysters topped with creamed spinach, onion, and garlic.

A blend of cheeses, tomatoes, and onions melted inside grilled flour tortillas served with sour cream and salsa.

Fresh spring greens and crisp romaine topped with bleu cheese, dry cranberries, mandarin oranges, bacon, and raspberry vinaigrette dressing.

A Cajun marinated grilled amish chicken breast served over mixed greens with walnuts, mandarin oranges, bleu cheese, and fresh strawberries served with balsamic soy dressing.

Cherrywood-smoked wild salmon over fresh greens with fresh strawberries and golden raisins served with raspberry vinaigrette dressing.

Panko-dusted seared lump crab cakes drizzled with chipotle cream over fresh spring greens, hard-boiled egg and served with mango vinaigrette dressing.

10 oz of freshly ground sirloin served on a toasted bun.

USDA-certified American Kobe beef flamed to order on a potato bun and served with cabernet sauvignon blackberry rouge Dijon mustard.

Locally raised certified organic buffalo flamed medium rare on an onion roll bun and served with our homemade smoked tomato ketchup.

Naturally raised beef topped with Cheddar cheese, bacon marmalade and a tempel farms organic fried egg served on a potato bun.

North American farm-raised organic elk flamed medium rare and served on an onion roll bun.

Personally raised by owner Dino kallianis, this certified lamb is flamed medium rare on a potato bun and served with our homemade cucumber garlic cream sauce.

A Cajun dry-rubbed fillet roasted with pico de gallo over rice pilaf and topped with crushed tortilla strips and sauteed vegetables.

Two fillets of broiled seasoned walleye. The entree served with sauteed vegetables and choice of side.

Fresh wild atlantic salmon crusted in our Parmesan lemon zest cream and served with rice pilaf and sauteed vegetables.

Fresh lake superior whitefish lightly crusted with our garlic artichoke creamed spinach, served with rice pilaf and sauteed vegetables.

Seasoned broiled Icelandic cod served with melted butter, sauteed vegetables and choice of side.

A minnesota-inspired dish. Fresh wild salmon roasted on a cedar plank and glazed in honey, ginger, brown sugar and garlic; served with red-skinned garlic mashed potatoes and vegetables.

Six de-tailed jumbo shrimp baked in a sherry wine garlic crust with garlic bread and choice of side.

Sushi grade ahi tuna seared rare over rice pilaf and drizzled with a sweet chili sauce and wasabi cream.

Fresh wild Atlantic salmon glazed in tequila, orange juice, garlic, and brown sugar, served with rice pilaf and sauteed vegetables.

Six jumbo shrimp deep-fried to a golden brown and served with sauteed vegetables, homemade horseradish cocktail sauce and choice of side.

Four jumbo shrimp and two fresh sea scallop sauteed with European spices, vegetables, organic olive oil and served over rice pilaf.

Two seared Amish chicken breasts wrapped with imported prosciutto and fresh sage drizzled with a white wine pan sauce served over red-skinned garlic mashed potatoes and sauteed vegetables.

Four pieces of crispy chicken deep-fried and served with sauteed vegetables and choice of side.

Amish boneless marinated chicken breast charbroiled and topped with a mango-pineapple-papaya salsa and served with rice pilaf and sauteed vegetables.

A freshly breaded chicken breast tossed with imported linguine pasta, homemade marinara sauce, melted mozzarella cheese and served with toasted garlic bread.

8 oz hand-cut filet mignon flamed to order and topped with sauteed wine mushrooms.

A center-cut 14 oz marbleized aged ribeye is flamed to order and topped with sauteed wine mushrooms.

A unique 12 oz premium bone-in tenderloin flamed to order.

20 oz seasoned and flamed “cowboy cut” aged bone-in ribeye.

20 oz bone-in, organic, Australian lamb shank braised with tomato, fresh herbs and served with rice pilaf and vegetables.

Three braised bone-in pork shanks drizzled with our apple cranberry brandy reduction sauce over balsamic drizzled brussels sprouts.

12 oz boneless natural beef short rib braised in a red wine demi-glace served over red-skinned garlic mashed potatoes topped with quick-pickled red onions.

16 oz flamed frenched pork chop glazed in our pineapple rum sauce and topped with our mango pineapple papaya salsa.

Filet mignon ordered medium well or well will be butterflied. 8 oz filet mignon flamed with spicy fresh conch meat, cilantro, tomato, red onion, and wine mushrooms.