Pepper Sprout Midwest Cusine

Four large shrimp served with homemade cocktail sauce

Thigh and leg duck confit with a fresh apricot sauce.

Wild mushroom napoleon with a three cheese blend served on a bed of greens with balsamic vinegar reduction.

Ask your server for details

Brie baked in puffed pastry with organic roasted garlic served with fresh pita and fruit.

Two homemade crepes stuffed with goat cheese and finished with a crawfish creole sauce

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

A salad creation as described by your server.

with a mushroom, blue cheese, and marsala wine sauce. Served over olive oil, garlic, rosemary mashed potatoes.

8 oz. Grilled beef tenderloin with a basil, sundries tomato, onion butter. Served over olive oil, garlic, rosemary mashed potatoes.

Grilled new zealand lamb chops with an apple mint jelly, served with cous cous.

Grilled ribeye with a mild cherry pepper sauce served with olive oil. garlic, rosemary mashed potatoes.

10 oz. Veal chop, pan seared with a garlic, rosemary, sage, black pepper sauce. Served over olive oil, garlic, rosemary mashed potatoes.

Pork tenderloin, pan seared with an apricot mustard jam. Served with summer rice blend.

Cranberry, apple, pecan, barley stuffed quail in a natural reduction sauce served with a summer rice blend.

Rack of baby back ribs with a budweiser barbeque sauce, served with baked beans and com on the cob

Fresh rainbow trout stuffed with oregano, thyme, chives and fresh lemons, served with a summer rice blend

Grilled swordfish with an artichoke, red onion, tomato, basil, red pepper flake white wine sauce. Served with angel hair pasta.

Mussels sauteed in a curry, be!glum beer, cream sauce served with couscous.

Grilled wild king salmon on a bed of wasabi slaw with basil aioli. Served with summer rice blend.

Pan seared halibut with rhubarb compote and balsamic marinated strawberries. Served with summer rice blend.

Five large prawns in a spicy szechuan peppercorn sauce served with summer rice blend.

Grilled blackened U10 scallops with a black bean salsa, Served with summer rice blend

Chicken breast pan seared with a sweet apple pepper sauce. Served with olive oil, gart!c, rosemary mashed potatoes.

Two grilled portabella mushrooms with a balsamic vinegar reduction .served with cous cous and goat cheese.

Duck sausage and crawfish gumbo served with summer rice bland

Sauteed shrimp, sausage and peas with a cajun cream sauce. Served over fettuccini and finished with parmesan cheese.

Sauteed beef tenderloin with red, yellow and green bell peppers in a red wine, roasted garlic demi sauce. Served aver penne pasta and finished with feta cheese.

Sauteted chicken, mushrooms, and red peppers in a marsala wine sauce. Served over cheese ravioli and finished with parmesan cheese.

Sauteed shrimp, hearts of palm, tomatoes., asparagus and red onion in a garlic, olive oil, basil sauce. Served over angel hair pasta and finished with parmesan cheese.

Roasted summer vegetables with a balsamic vinegar wine sauce. Served over penne pasta and finished with goat cheese.