Pepper Sprout Midwest Cuisine

Sautéed pancetta, mushroom, red onion, bleu cheese, and watercress pesto bruschetta. Served warm and finished with balsamic vinegar reduction.

Baked brie wrapped in puff pastry with a cranberry, pecan, red onion, roasted garlic salsa. Served warm with pita chips.

Sautéed escargot in a red onion, spinach, and roasted garlic white wine butter sauce.

Caramelized onion, roasted mushroom, and spinach in a smoked gouda cheese blend dip. Served warm with soft pretzel sticks.

Sautéed pear, cranberry, red onion, spinach, and walnut in a bleu cheese blend. Served warm, layered in puff pastry on abed of greens with balsamic vinegar reduction.

Homemade oyster, andouille sausage cornbread pudding with a spicy shrimp creole sauce.

Made fresh daily in our kitchen.

Romaine lettuce and homemade croutons tossed in homemade caesar dressing with parmesan cheese.

A salad creation as described by your server.

Sautéed beef, mushrooms, red onion, and roasted red pepper in a red wine demi glace. Served over penne pasta and finished with feta cheese.

Sautéed mushrooms, red onion, brussels sprout, and tomato in a homemade watercress pesto sauce. Served over cheese tortellini and finished with parmesan cheese.

Sautéed Italian sausage, red onion, peppers, and mushroom in a whiskey butter sauce. Served over black pepper fettuccine and finished with parmesan cheese.

Hand breaded chicken breast in a lemon, caper, red onion white wine sauce. Served over spaghetti and finished with parmesan cheese.

Sautéed shrimp, bacon, red onion, mushroom, and spinach in a smoked gouda cheese sauce. Served over penne pasta and baked.

Sautéed salmon, bacon, red onion, peas, and mushrooms in a homemade carbonara sauce. Served over spaghetti and finished with parmesan cheese.

Grilled bison tenderloin with a roasted garlic, bacon, bleu cheese butter sauce. Served with brown sugar, chipotle, bourbon sweet potatoes.

Grilled all spice crusted venison tenderloin with a red onion, raisin, and date whiskey sauce. Served with brown sugar, chipotle, bourbon sweet potatoes.

8 oz. grilled beef tenderloin with a bacon, molasses butter. Served with sour cream and chive mashed potatoes.

Grilled Mexican marinated flat iron steak with a homemade chimichurri sauce. Served over winter rice blend.

Slow roasted veal osso buco with a pea and rosemary risotto. Finished with a tomato, red wine demi-glace.

Slow roasted New Zealand lamb shank in a red wine, coffee, demi sauce. Served with brown sugar, chipotle, bourbon sweet potatoes.

Pan seared pretzel crusted pork chop with a whole grain Guinness® mustard sauce. Served with sour cream and chive mashed potatoes.

A pan seared duck breast and leg confit with a traditional orange glaze. Served over winter rice blend.

Black licorice glazed wild king salmon fillet with a homemade winter slaw. Served over a winter rice blend.

Pan seared, szechuan crusted walleye with a ginger tarter sauce. Served over winter rice blend.

Sautéed shrimp and scallops, tomato, and red onion in a spicy étouffée sauce. Served over winter rice blend.

Sautéed tofu and vegetables in a spicy curry sauce. Served over winter rice blend.

We're always looking to bring you something new, from boutique beers to limited edition wines. Our stock changes often, ask your server for a complete list of our latest recommendations and pairings.

We pride ourselves as one of the best places in the area for unique and tasty cocktails. From simple standards to exotic concoctions our staff is always ready and willing to mix it just the way you like it.

Chef's choice made fresh daily in our kitchen. Is it really dinner out without dessert?

sautéed italian sausage, sauerkraut, and mustard wrapped in puffed pastry. served hot out of the oven with a side of sweet and hot mustard sauce

pistachio crusted cheesecake with a caramelized pear and onion sauce. served warm with pita chips

sautéed bacon, mushroom, squash, cranberry, red onion and spinach in a gruyere cheese blend. served warm in a puffed pastry on a bed of greens with a balsamic vinegar reduction

smoked gouda cheese, pancetta, and onion dip served warm with soft pretzel sticks

handmade nacho chips covered in shredded duck confit, black beans, jalapenos, tomatoes, red onion, and melted cheddar cheese

ask your server about our "s-car-go."

made fresh daily in our kitche

romaine lettuce and homemade croutons tossed in homemade caesar dressing with parmesan cheese

a salad creation as described by your server

grilled bison tenderloin with a green peppercorn cognac sauce. served with caramelized onion, chipotle sweet potatoes

grilled pepper crusted venison tenderloin with a blackberry cabernet sauce. served with caramelized onion, chipotle sweet potatoes

grilled beef tenderloin with a roasted mushroom butter. served with whipped butter mashed potatoes

grilled ribeye with a tequila, chipotle, caper sauce. served with whipped butter mashed potatoes

grilled coriander crusted lamb chops with a shallot cabernet sauce. served with caramelized onion, chipotle sweet potatoes

pan seared pretzel crusted pork tenderloin with a bourbon, molasses, mustard sauce. served with caramelized onion and chipotle sweet potatoes

ground sirloin meatloaf with a mushroom marsala sauce. served with whipped butter mashed potatoes

pan seared duck breast and a leg confit with a raspberry port sauce. served with winter rice blend

8 oz. grilled, blackened salmon with a red onion, caper, aioli sauce. served over a winter rice blend

pan seared peanut crusted walleye with a shrimp creole sauce. served over a winter rice blend

sautéed madeira glaze shrimp and andouille sausage, in a red eye gravy sauce. served over parmesan grits

ask your server about tonight's seafood cake combination

ask your server about our meat of the week!

sautéed mushroom, brussel sprout, and chestnut risotto

slow roasted pork shank with sauerkraut and finished in a homemade mustard sauce. served with mashed potatoes and fresh vegetables

sautéed beef and onion in a mongolian soy chili sauce. served over penne pasta

sautéed chicken, brussel sprouts, red onion, and squash. served with a candied cashew pesto sauce tossed with cheese tortellini and finished with parmesan cheese

sautéed salami, green olive, red onion, and spinach in a spicy spanish inspired red sauce. served over spaghetti noodles and finished with parmesan cheese

sautéed shrimp, mushrooms, red onion, and spinach in a garlic white wine butter sauce. served over pappardelle pasta and finished with parmesan cheese

penne pasta baked in a goat cheese, white cheddar, and parmesan cheese sauce

a variety of sautéed german sausages with red onion, sauerkraut, and homemade mustard sauce. served over fresh gnocchi

we're always looking to bring you something new, from boutique beers to limited edition wines. our stock changes often, ask your server for a complete list of our latest recommendations and pairings

we pride ourselves as one of the best places in the area for unique and tasty cocktails. from simple standards to exotic concoctions our staff is always ready and willing to mix it just the way you like it

chef's choice made fresh daily in our kitchen

Sautéed pancetta, mushroom, red onion, bleu cheese, and watercress pesto bruschetta. Served warm and finished with balsamic vinegar reduction.

Baked brie wrapped in puff pastry with a cranberry, pecan, red onion, roasted garlic salsa. Served warm with pita chips.

Sautéed escargot in a red onion, spinach, and roasted garlic white wine butter sauce.

Caramelized onion, roasted mushroom, and spinach in a smoked gouda cheese blend dip. Served warm with soft pretzel sticks.

Sautéed pear, cranberry, red onion, spinach, and walnut in a bleu cheese blend. Served warm, layered in puff pastry on abed of greens with balsamic vinegar reduction.

Homemade oyster, andouille sausage cornbread pudding with a spicy shrimp creole sauce.

Made fresh daily in our kitchen.

Romaine lettuce and homemade croutons tossed in homemade caesar dressing with parmesan cheese.

A salad creation as described by your server.

Sautéed beef, mushrooms, red onion, and roasted red pepper in a red wine demi glace. Served over penne pasta and finished with feta cheese.

Sautéed mushrooms, red onion, brussels sprout, and tomato in a homemade watercress pesto sauce. Served over cheese tortellini and finished with parmesan cheese.

Sautéed Italian sausage, red onion, peppers, and mushroom in a whiskey butter sauce. Served over black pepper fettuccine and finished with parmesan cheese.

Hand breaded chicken breast in a lemon, caper, red onion white wine sauce. Served over spaghetti and finished with parmesan cheese.

Sautéed shrimp, bacon, red onion, mushroom, and spinach in a smoked gouda cheese sauce. Served over penne pasta and baked.

Sautéed salmon, bacon, red onion, peas, and mushrooms in a homemade carbonara sauce. Served over spaghetti and finished with parmesan cheese.

Grilled bison tenderloin with a roasted garlic, bacon, bleu cheese butter sauce. Served with brown sugar, chipotle, bourbon sweet potatoes.

Grilled all spice crusted venison tenderloin with a red onion, raisin, and date whiskey sauce. Served with brown sugar, chipotle, bourbon sweet potatoes.

8 oz. grilled beef tenderloin with a bacon, molasses butter. Served with sour cream and chive mashed potatoes.

Grilled Mexican marinated flat iron steak with a homemade chimichurri sauce. Served over winter rice blend.

Slow roasted veal osso buco with a pea and rosemary risotto. Finished with a tomato, red wine demi-glace.

Slow roasted New Zealand lamb shank in a red wine, coffee, demi sauce. Served with brown sugar, chipotle, bourbon sweet potatoes.

Pan seared pretzel crusted pork chop with a whole grain Guinness® mustard sauce. Served with sour cream and chive mashed potatoes.

A pan seared duck breast and leg confit with a traditional orange glaze. Served over winter rice blend.

Black licorice glazed wild king salmon fillet with a homemade winter slaw. Served over a winter rice blend.

Pan seared, szechuan crusted walleye with a ginger tarter sauce. Served over winter rice blend.

Sautéed shrimp and scallops, tomato, and red onion in a spicy étouffée sauce. Served over winter rice blend.

Sautéed tofu and vegetables in a spicy curry sauce. Served over winter rice blend.

We're always looking to bring you something new, from boutique beers to limited edition wines. Our stock changes often, ask your server for a complete list of our latest recommendations and pairings.

We pride ourselves as one of the best places in the area for unique and tasty cocktails. From simple standards to exotic concoctions our staff is always ready and willing to mix it just the way you like it.

Chef's choice made fresh daily in our kitchen. Is it really dinner out without dessert?