11672 County Road 18 SW, Brainerd, MN 56401
✆ 218-855-5921
HOURS
4-8pm Wednesday – Saturday
through April 20, then open daily!
Lunch service beginning May 3
The Classic Grill
Happy Hour Specials
Drink Specials
$6 Flavored Grey Goose Martinis (changes weekly)
$5 Tap Beers
Beers, Bourbon & Boards
$5 tap beers, $8 bourbon cocktail flights, $10 appetizer boards
April 10-13: Pretzels & Onion Rings $10 – Beer cheese dip, parmesan garlic sauce, chipotle ranch
Wings & Whiskey Flights $11
3 flavors of wings (6 pc), 3 flavors whiskey
+ get $2 off a full size whiskey from the flight
Walleye Fingers & Wine Flights $11
3 wines & hand breaded walleye fingers (3 pc)
+ get $2 off a glass of wine from the flight
Chef’s Macaroni & Cheese
April 10-13: Blackened Beef Bites Mac N’ Cheese $11 – Smoked bleu cheese sauce
Check back for a new special each week!
Stuffed Porkchop Wednesday
Note: All You Can Eat Crab has ended for the season
Thick cut pork chop stuffed with garlic, herbs, sausage, apple, and swiss cheese, loaded baked potato, mushroom gravy
$21
Sushi Thursday
April 11
Hanger Streak Ramen Starter
Ahi Tuna Nigiri
Bang Bang Chicken
Sticky Honey Garlic Crunchy Shrimp
Philadelphia Crunch Roll
Inside: cold smoked salmon, cream cheese, avocado
Outside: sesame seeds, toasted panko crumbs
Snow Crab California Roll
Inside: snow crab, avocado, cucumber
Outside: spicy mayo, sesame seeds
Sushi for 1 $30 | Sushi for 2 $55
Farmhouse Friday
Comforting simple down home entrees made with care & flavors to take you back to the farm
April 12
Ziti Bolognese | $23
Bolognese meat sauce, bechamel, pecorino romano, ziti pasta
+ 20% off wine bottle purchases
Check back for a new special each week!
Surf & Turf Saturday
Hanger Steak & 3 Coconut Shrimp $28
Hanger Steak & 3 oz Lobster Tail $35
Includes classic salad or chef’s soup, choice of side
$7 Jameson Orange Mule
$28-35
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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