Dinner & Takeout Menu

ST. LOUIS STYLE SPARERIBS 14
Huli Huli Sauce, Pineapple Jalapeño Chow Chow

KOREAN WINGS 13
Dry Rubbed, Lava Sauce, Buttermilk Ranch

CREOLE PEEL & EAT SHRIMP 17
Cocktail Sauce, Lemon

WALLEYE CAKES 15
Cucumber, Buttermilk, Jalapeño, Dill

ROOFTOP CHOPPED SALAD 11
Marinated Seasonal Vegetables, Romaine, Chickpeas, Manchego, Preserved Tomato Vinaigrette

PETITE GREENS SALAD 13
Artisan Greens, Shaved Vegetables, Seeds & Grains, Red Wine Vinaigrette

CAESAR SALAD 13
Romaine, Caesar Dressing, Garlic Croutons, White Anchovy, Parmesan

LEX BURGER 17
Ground Steak, Lex Sauce, Lettuce, Swiss, Dill Pickle, Onion, Toasted Brioche
Add Peppered Bacon $2

SALMON BURGER 18
Atlantic Salmon, Green Apple Horseradish Slaw, Dijon, Toasted Brioche Bun

LEX LOBSTER ROLL 24
Chilled Maine Lobster, Crisp Lettuce, Green Onions, “Louis Sauce,” Toasted Split Top Bun

FAMOUS SMOKED CHICKEN POT PIE 17
Savory version of the Classic served with Simply Dressed Greens

PAN ROASTED CHICKEN 23
Airline Chicken Breast, Lemon, Thyme, Green Beans, Smoked Almonds

WOOD GRILLED SALMON 29
8 oz Atlantic Salmon, Roasted Sweet Corn Relish, Watercress, Brown Butter, Vinaigrette

PARMESAN TRUFFLE GARGENELLI 22
Handmade Pasta, Asparagus, Wild Mushrooms, Parmesan Truffle Broth

TEXAS TENDERLOIN KABOBS 25
Coffee Rubbed Beef Tenderloin, Summer Vegetable Skewer, Loaded Baked Potato Salad, Four Chili Steak Sauce

PORK CHOP 26
16 oz Sakura Pork Chop, Dijon Jus, Stone Fruit Salsa, Minnesota Wild Rice

8 OZ FILET MIGNON 42

16 OZ RIBEYE 56

8 OZ PRIME SIRLOIN 34

Add Truffle Butter or Bleu Cheese Butter $3

FIRST COURSE
Choice of:
HEIRLOOM TOPMATO GAZPACHO
Cucumber, Peppers, Cilantro

PETITE GREEN SALAD
Shaved Vegetables, Seeds & Grains, Red Wine Vinaigrette

SECOND COURSE
All entrees served with Buttermilk Smashed Potatoes & Vegetable Du Jour
Choice of:
STEAK DIANE
Cremini Mushroom, Cognac Cream Sauce

WOOD GRILLED ATLANTIC SALMON
Sweet Corn, Brown Butter Vinaigrette

PAN ROASTED CHICKEN
Capers, Citrus, Champagne Butter

$10 Upgrades
Imperial King Crab, Red Bell Peppers, Fresh Herbs & Béarnaise
-or-
Grilled Shrimp

$3 Upgrades
Truffle Butter, Blue Cheese Butter, Bone Marrow Butter

THIRD COURSE
Choice of:
FLOURLESS CHOCOLATE CAKE
Fresh Berries, Coulis, Chantilly, Chocolate Streusel

CARROT CAKE
Cream Cheese Frosting, Whipped Caramel, Walnuts

LOADED POTATO SALAD 10

GREEN APPLE HORSERADISH SLAW 8

GRILLED & CHILLED MARINATED VEGETABLES 8
Served with Serrano Pesto

TATER TOTS 8
Served with Truffle Aioli

BUTTERMILK & CHIVE SMASHED POTATOES 9

CARROT CAKE 6
Cream Cheese Frosting, Walnuts

BANANA PUDDING PARFAIT 6
Vanilla Wafers

FLOURLESS CHOCOLATE CAKE 6
Berries, Whipped Cream

RIBS & CHICKEN DINNER 75
1 Rack St. Louis Style Spareribs, 16-Piece Dry Rubbed Chicken Wings, Loaded Potato Salad, Apple Horseradish Slaw, Pineapple Relish, Huli Huli BBQ Sauce, Corn Muffins

ROASTED SIDE OF SALMON 85
1 Pound Atlantic Salmon, Roasted Sweet Corn Relish & Brown Butter, Buttermilk & Chive Smashed Potatoes, Sautéed Green Beans, Garlic Grilled Baguette

ROASTED TENDERLOIN 125
2 Pound Whole Center Cut Tenderloin cooked medium rare and sliced, Four Chili Steak Sauce, Chopped Salad, Sautéed Green Beans, Buttermilk Chive Smashed Potatoes, Garlic Grilled Baguette

WOOD GRILLED RIBEYE 125
Two 1 Pound Ribeyes sliced, Four Chili Steak Sauce, Chopped Salad, Sautéed Green Beans, Buttermilk Chive Smashed Potatoes, Garlic Grilled Baguette