Brave New Restaurant – Sample Dinner Menu

To view Dinner Menu on Brave New Restaurants website "CLICK HERE"


STARTERS

GOAT CHEESE MOUSSE 16
Goat cheese blended with cream & baked, served atop pool of chive cream sauce

BAKED BRIE 17
Small wheel of Brie cheese, baked and topped with walnuts, served with grapes and water crackers

SHRIMP COCKTAIL 20
Six jumbo shrimp served on shredded local greens, accompanied by parmesan pita crustini, mango-horseradish puree, and traditional cocktail sauce

SMOKED FISH 19
Chef's nightly choice of fish served with caperberries, topped with a sauce of horseradish and whole-grain mustard

AVOCADO SHRIMP 18
Half an avocado, tossed with fresh gulf shrimp, red onions, white balsamic vinaigrette, served on bibb lettuce


MAIN COURSE

WALLEYE 45
Fresh filet of Lake Superior walleye broiled in butter and served with the beurre blanc of the day

Scallops 45
Jumbo sea scallops broiled in butter, served with beurre of the day

Big Eye Tuna 45
Sushi-grade tuna with panko and sesame encrusting served over beurre blanc sauce and finished with aged Balsamic

VEGETABLE PASTA 29
Grilled squash, asparagus, red bell pepper over angel hair pasta. Finished with house-made tomato sauce, aged balsamic and cherry tomatoes

RABBIT RIDGE FARMS STUFFED CHICKEN 35
Local half chicken, breast stuffed with Boursin cheese, plus leg and thigh sautéed in butter, for a crispy skin and served on a pool of leek sauce

RABBIT RIDGE FARMS CHICKEN RISOTTO 27
Lemon herb pan-roasted local chicken breast with Cremini mushroom risotto, beurre blanc and cranberry-apple chutney, garnished with Arkansas pecans (Shady Grove)

PINENUT SALMON 42
Fresh North Atlantic salmon over penne pasta, cherry tomatoes, red onion, pinenuts and spinach in a pesto cream sauce

VEAL WITH LIME 42
Pan seared veal layered with fresh tomato and sauteed asparagus over a bed of lime risotto, finished with Beurre blanc and grilled lime

BEEF TENDERLOIN 52
Grilled and topped with a red wine sauce, served with Stilton tomato half, whipped potatoes and asparagus

RIBEYE 50
Angus ribeye rubbed with a sweet and savory dry rub, topped with house made compound butter

MIXED GRILL 45
Grilled pork tenderloin, beef medallion, stuffed quail and wild game sausage, served with herb demi glace

PORK TENDERLOIN 39
Roasted pork tenderloin finished with a whole-grain mustard sauce

Duck with Duck 45
Pan roasted and spice rubbed duck breast, smoked duck sausage and cranberry wild rice, finished with Blood orange demi glace

Braised Beef Short Rib 65
Red wine braised beef short rib, bleu cheese mashed potatoes, roasted Arkansas candy roaster squash and roasted sweet peppers, finished with a maple dijon glaze


DINNER SALADS

GRILLED PORTABELLA SALAD 29
Spinach, cherry tomatoes, Arkansas pecans (Shady Grove Pecan Orchard) and goat cheese tossed in extra virgin olive oil, topped with a grilled and sliced portabella mushroom cap, finished with aged Balsamic

GRILLED CHICKEN AND PEACH SALAD 25
Spring mix, roasted peaches, ciliegine mozzarella and Arkansas pecans (Shady Grove Pecan Orchard) with pesto. Topped with a grilled chicken breast and pickled red onions, finished with aged Balsamic

***All menu items and prices are subject to change without notice.
To view Dinner Menu on Brave New Restaurants website "CLICK HERE"