The Classic Grill
Weekly Specials Oct 28-31
Happy Hour Specials
4-5pm Wednesday-Saturday
Chicken Wings 6
Bloody Mary dry rub, lemon pepper dry rub, cajun dry rub, buffalo, Carolina gold BBQ, Parmesan garlic, or sticky honey chili
Margherita Pizza 11
Heirloom cherry tomatoes, mozzarella, basil, olive oil, Neapolitan crust
Walleye Fingers 11
Dill lemon remoulade
Classic Burger 15
6oz Angus chuck brisket burger, lettuce, tomato, brioche bun, kettle chips
Greek Chicken Shawarma Pita 15
Marinated chicken, whipped feta, cucumbers, tomatoes, lettuce, red onion, Greek olives, cilantro, warm pita, tzatziki, kettle chips
Check back for new Happy Hour appetizer and drink specials announced each week!
Wednesday Smokehouse Feature
Apples, dried cranberries, celery, walnuts, fontina cheese, chive Greek yogurt dressing, and butter lettuce topped with warm applewood smoked airline chicken breast
Sushi Thursday
Short Rib Ramen Starter
Salmon Nigiri
Ahi Tuna Wonton Tacos
Sticky Honey Tempura Shrimp
911 Yellowtail Crunch Roll
Inside: cucumber, avocado, sriracha, yellowtail tuna
Outside: togarashi, tempura crunch, fresno peppers, spicy mayo, scallion
Caterpillar Roll
Inside: unagi, cucumber, radish sprouts, pickled carrot
Outside: avocado, eel sauce, sesame seeds
Friday All You Can Eat Walleye Special
AYCE Walleye 40
Includes classic salad or chef’s soup starter, chef’s vegetable & roasted garlic mashed potatoes.
Choose from hazelnut pan-fried gf, blackened gf, broiled gf, or deep-fried.
Saturday Surf & Turf for Two
Surf & Turf for Two | Market Price
Various surf & turf options each week. Includes classic salad or chef’s soup starter for two.
Porterhouse & Shrimp Duet Platter 150
24 oz prime beef porterhouse steak with mushroom herb ragout & green peppercorn pan sauce, three crab stuffed shrimp & spicy aioli, three coconut shrimp & plum sauce, roasted garlic mashed potatoes, chef’s vegetable. Includes classic salad or chef’s soup starter for two.
Meet the Chef
Chef Darrell Lorenz grew up on a dairy farm in Little Falls, MN. As a boy, he was inspired by the garden he grew & the animals he tended to. He wanted more & decided to take the step from growing to cooking.
While in high school, he worked under a Culinary Institute of America trained chef for four years at Jason’s Restaurant & Catering. Pursuing further education, he attended Le Cordon Bleu in Mendota Heights. After graduating in 2004, he was sous chef of Lancer Catering working banquets & weddings.
Escaping the traffic & congestion of the Twin Cities, he moved to Brainerd. Darrell’s experience includes Prairie Bay under Chef Mat Annand & fine dining cuisine in Avon, CO at Beano’s Cabin as Jr. Sous Chef.
With many years of culinary experience and the understanding of farm to table cooking, we are proud to have him in the Madden’s culinary family. Darrell enjoys fishing, catering, and creating fresh cuisine.
We are happy to announce Darrell’s culinary career is growing as well. Chef Darrell currently oversees Fairway’s Restaurant & The Classic Grill. Menus at both locations are sure to please.
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