Pepper Sprout Midwest Cuisine Menu

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.

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

A salad creation as described by your server.

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 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 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?