Chicago Northwest Restaurant Week Dinner Menu
$60 per person + tax (gratuity, beverage not included). Friday, February 28 - Sunday, March 9. Choose one from each course. Some of these items can be prepared gluten free. Ask your server for details.
Soup or Salad
Shrimp & Crab Bisque
Baked French Onion Soup
Caesar Salad
Chopped Tomato & Red Onion Salad
Main Course
Each main course served with choice of: Red Skin Mashed Potatoes, Au Gratin Potatoes, Roasted Market Vegetables, Creamed Spinach, Fresh-Cut French Fries, Fresh Broccoli (lemon vinaigrette) ~ OR ~ BBQ-Rubbed Sweet Potato, Baked Potato, Baked Mac & Cheese, or Cottage Fries - Add $1.95; Roasted Mushroom Caps or Loaded Baked Potato - Add $3.95
Grilled Faroe Island Salmon
(fresh spinach & béarnaise sauce)
Filet Mignon (7 oz.)
(Add a signature crust - $3 each)
Parmesan-Crusted New York Strip Steak (12 oz.)
(roasted mushroom caps)
Door County Cherry BBQ All-Natural Pork Chop
(corn pudding)
Dessert
Door County Cherry Pie
(Add Homer's vanilla ice cream - $2)
Key Lime Pie
Coconut Cream Pie
As a way to offset rising costs, we have added a 3% surcharge to all checks. You may request to have this taken off your check.