11672 County Road 18 SW, Brainerd, MN 56401
✆ 218-855-5921
HOURS
Wednesday – Saturday 4-8pm
Happy Hour 4-5pm & Weekly Specials available through April 4
(Closed Wednesday, April 1 and Thursday, April 2)
New menu starts Wednesday, April 8
Open Wednesday-Saturday 5-9pm | April 8 – 18
Open nightly 5-9pm | Starting Wednesday, April 22
Open daily 11am-9pm | Starting Thursday, April 30
APPETIZERS
Chicken Wings 6
Orange Szechuan, lemon pepper dry rub, cajun dry rub, buffalo, or Carolina BBQ
Supreme Flatbread 9
Pepperoni, sausage, onion, peppers, olives, mushrooms, mozzarella, tomato sauce
Walleye Fingers 7
Dill lemon remoulade
Prosciutto Brie & Swiss Grilled Cheese & Cup of Soup 10
DRINKS
Inquire with your server about today’s specials
$5 Tap Beers
$5 House Red or White Wine
$5 Martini of the Day
New bowl each week
Hawaiian Ahi Tuna Poke Bowl gf 31
Ahi tuna marinated with macadamia nuts, sweet soy, wakame, scallion, sesame oil, and ginger, served over sushi rice with marinated cucumbers, avocado, sesame seeds, side of wasabi mayo
Platter for One 33 | Platter for Two 60
Sushi Thursday
Pork Belly Ramen Starter
Shrimp Nigiri
Garlic Chili Tempura Soft Shell Crab
Tuna Poke Rice Cake & Seaweed Salad
Alaska Roll
Inside: krab stick, cream cheese, cucumber, avocado
Outside: salmon, spicy mayo, tobiko
Caterpillar Roll
Inside: unagi, cucumber, masago, radish sprouts
Outside: avocado, eel sauce, sesame seeds
AYCE Walleye 30
Includes classic salad or chef’s soup starter, chef’s vegetable & roasted garlic mashed potatoes, pick your choice of hazelnut pan-fried gf, blackened gf, broiled gf, or deep-fried walleye
Different surf & turf options each week, includes classic salad or chef’s soup starter for two
No Surf & Turf special on Saturday, March 28 due to Seafood Dinner (reservations required)
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.
Get all the information you need to plan your visit to Madden’s.
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