11672 County Road 18 SW, Brainerd, MN 56401
✆ 218-855-5921
HOURS
Open New Year’s Eve 5-9pm (reservations required) & Thursday- Saturday 4-8pm
Happy Hour 4-5pm & Weekly Specials
NO REGULAR MENU SERVICE ON NEW YEAR’S EVE
The Classic Grill
Weekly Specials
January 1-3
Happy Hour Specials
Available 4-5pm
APPETIZERS
Chicken Wings 6
Orange Szechuan, lemon pepper dry rub, cajun dry rub, buffalo, or Carolina BBQ
Buffalo Chicken Flatbread Pizza 9
Red bell pepper, green onion, buffalo chicken breast, bleu cheese crumbles, mozzarella
Walleye Fingers 7
Dill lemon remoulade
Crab Rangoon Dip 13
Cream cheese, mozzarella, scallion, surimi, sweet chili sauce, wonton chips
DRINKS
Inquire with your server about today’s specials
$5 Tap Beers
$5 House Red or White Wine
$5 Martini of the Day
Wednesday: Weekly Bowl
New bowl each week
NO SPECIAL – NEW YEAR’S EVE DINNER MENU ONLY (RESERVATIONS REQUIRED)
Thursday: Sushi Night
Platter for One 33 | Platter for Two 60
Roasted Chicken Ramen Starter
Ahi Tuna Nigiri
Hamachi Nigiri
Orange Tempura Shrimp & Seaweed Salad
Crab Rangoon Roll
Inside: krab stick, cream cheese, scallion
Outside: tempura, sweet chili sauce
911 Yellowtail Crunch Roll
Inside: yellowtail tuna, sriracha, avocado, cucumber
Outside: wonton crunch, fresno pepper, spicy mayo, tobiko
Friday: All You Can Eat Walleye
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
Saturday: Surf & Turf Platter for 2
Different surf & turf options each week, includes classic salad or chef’s soup starter for two
Surf & Turf Platter for Two 115 gf
Ribeye Cap with chimichurri & Chilean Sea Bass with sauteed spinach, artichokes, lemon truffle hollandaise, 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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