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A Message from Our Chef

a man standing in a kitchen preparing food

Hello Everyone!

I’m so happy to be able to share my food passion with you!

This week we are offering two new appetizers. First is a luscious carrot soup with Nichols Farm carrots, a dash of curry and turmeric, topped with fried carrots and a cardamom mascarpone.

We also have a warm bowl of mussels accompanied by local pork chorizo for a kick, simmered in a broth of leeks, shallots, white, and herbs from our own garden!

Our special entrée this week is sure to please anyone craving some decadent comfort food! Irresistible creamy polenta topped with shrimp and mixed peppers, finished with an organic cremini mushroom gravy and our own garden herbs.

Also, this week we have a noteworthy addition to our regular menu. We are channeling our inner Italian and making pasta from scratch! Introducing our handcrafted ravioli made with King Arthur flour, stuffed with butternut squash, covered with a house made almond pesto with basil from our garden, parmesan cheese, brown butter, radicchio, and local apples. Perfect fare for a January evening…ask your server for the chef’s recommended wine pairing!

Last but not least….our favorite bartender Kat has created a fabulous treat….Spiked Mexican Hot Chocolate. This cocktail is sure to warm you down to your toes and make you smile! Her brew includes locally distilled Blaum Brothers Hellfryre Vodka, Corazon Tequila, Abuelita Hot Chocolate Mix, House spice blend..and it is spicy…topped with house made whipped cream. Such a treat!!!

Stay tuned for our Valentine's Day Menu coming soon!!

I look forward to serving you this week…cheers!


Chef Brandon

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