Gourmet Weekends of Fine Food and Wine
Join Ludlow’s this spring and fall with guest chefs providing fine food and wines. The weekends include Friday evening reception, two meals on Saturday (with cooking classes mid day), and Sunday brunch.

Below are sample menus with John VanHouse of Murray’s and Rick Kimmes of Oceanaire. We hope you will be able to join us!

Oceanaire Weekend, May 23-26, 2008
$575 for 3 nights stay

Meet The Chef
Friday May 23, at 7pm
Cocktail Reception
Oysters on the Half Shell - Sauce Mignonette
Shrimp and Scallop Ceviche - Lime and Chili Marinated with Crisp Tortilla Chips
Crispy Fried Calamari - Thai Hot and Sour Dipping Sauce
Grilled Pizza - Planked Salmon, Crème Friache and Watercress
Alaskan King Crab Stuffed Mushrooms - "Deadliest Catch Crab"
Rice Paper Wrapped Yellow-fin Tuna - Spicy Lemon Vinaigrette with Cucumber
Deviled Eggs - Shrimp Stuffed

Dinner Prep and Breakfast
Saturday May 24th, at 10:00 am

Brunch
Mark’s Bloody Mary Bar
Mimosas
Warm Muffins and Fresh Fruit
Lake Vermillion Walleye Cakes "Benedict" - Topped with Poached Farm Fresh Eggs and Hollandaise
Roasted Fingerling Potatoes – Local Breakfast Sausage

The Oceanaire on Lake Vermillion
Saturday May 24th, 5:30 pm

Dinner
Wild Alaskan Salmon "Tiradito" - Quick Cured Salmon with Traditional Garnish
Creamy Mushroom Soup with Alaskan Halibut - Oil Poached Halibut and Mushroom Crouton
Grilled Shrimp and Spinach Salad - Oceanaire Hot Bacon Dressing
"Surf and Turf" - Roasted 1000 Hills Cattle Company Grass Fed Beef - Crispy Fried Maryland Soft-Shell Crab - Horseradish Mashed with Grilled Minnesota Grown Asparagus and Demi-Glace
Raspberry Bread Pudding - Raspberry Zabligone and Coulis

Sunday Morning Brunch, 10:00 am
Sunday May 25th
Champagne Brunch Buffet
Fresh Muffins and Fruit
"Biscuits and Gravy" - Cedar Planked Alaskan Salmon and Nueske’s Bacon Gravy
Seafood Frittata - Shrimp and Crab with Spinach
Hashed Browns A la Oceanaire
Baked French Toast - Strawberries and Warm Maple Syrup

Murray's Weekend, September 26-28, 2008
$495 for 2 nights stay

Friday Cocktail Reception
Bacon wrapped hickory shrimp
Goat cheese and basil stuffed tomatoes
Boursin cheese and duck confit stuffed baby mushrooms
Steak tartar on crostini
Pan seared scallops with arugala and citrus butter
Proscuitto and cream cheese wrapped asparagus tips
Artichoke dip with Murray’s famous garlic toast

Saturday Breakfast
Carved prime rib with horseradish sauce and au jus
Eggs benedict with proscuitto and Béarnaise
Hash browns
Scrambled eggs with salsa, sour cream, bacon bits, diced onion, green onion, tomato, cheese and mushrooms
Bacon and sausage links
Assorted fresh fruit with Sabayone
Fresh pasta salad
Garden vegetable sauté
Chef’s choice of assorted desserts

Saturday
1st Course: Herbed goat cheese stuffed profiterole with pomegranate glaze
2nd Course: Walleye cheeks in white wine cream sauce over puff pastry with Parmesan
3rd Course: Soup
4th Course: Gorgonzola, pear and proscuitto salad with aged balsamic vinegar over mixed greens
5th Course: Silver butter knife steak with leek and aged cheddar potato lasagna
6th Course: Le Bette Nior "the black beast" flourless chocolate torte

Sunday Champagne Brunch Buffet
Mini prime rib sandwiches with caramelized onion with provolone and horseradish
Pasta jardinière (garden vegetable pasta with garlic and olive oil and parmesan)
Quiche Lorraine
Chef’s choice of potato
Sausage and bacon
Fresh fruit with dip
Assorted desserts

In addition to fine food, the weekend also includes:

• Lodging in your own cabin with fireplace and located within 50’ of the water
• 20 hp electric start motor and16’ Lund fishing boat
• Use of canoes, kayaks, sailboats, paddleboats, hydrobikes, tennis and racquetball

Please identify the "Package" by name when making your reservation.