For KBC’s 7th anniversary enjoy Chef Oliver Hassman’s featured menu items Friday, 9/11, 5pm-9pm; Saturday, 9/12, 11am-9pm; and Sunday, 9/12 after brunch, 2pm-8pm.
Burrata appetizer with date gremolata, spinach, olive oil, cayenne, balsamic glaze, served with toasted crostini 11-
Walleye entrée with coconut snap pea sauce, roasted cauliflower, rice, pickled peppers and toasted sesame garbanzo beans 18-
Chili Coffee Rubbed Pork Tenderloin entrée with sweet potato butternut squash mash, Brussels sprouts and Bordelaise sauce 19-
Birthday weekend dessert special, slice of chocolate sheet cake with raspberry frosting 2-