Sovengard means ‘Land of the Lake Friends’. We exist to support the toil and triumph of our local farms and producers, and embrace the ingredients and seasons of our region. We thank you for dining with us, and hope you enjoy the bounty of our beautiful state. SMALL PLATES + BOARDS TO SHARE or NOT TO SHARE SOUR BEER FRIES | Double fried russet potatoes, dijonnaise, WINTER SALAD | Mixed kale, apples, beets, crispy house made sour beer vinegar (VO) - 7 celeriac, savory granola, smoked blue cheese, cranberry- smoked onion vinaigrette (GFO, VO) - 12 RADISH & RADISH | Pan roasted winter radishes, radish bresaola, lemon, salt, radish micro greens (V) - 9 POTATO CAESAR | Warm potatoes, spicy greens, mushroom conserva, pickled egg, dijon dressing, cured CHEESE BOARD | Three local cheese varities, seasonal fruit, whitefish (GF) - 16 jam, house pickles, local honey, grilled bread (GFO) - 21 WHITEFISH SANDWICH | Lake Superior wild caught CHICKEN LIVER PATÉ | Schmaltz top, pickled egg, seasonal filet, potato bun, cabbage coleslaw, fresh greens, garlic mayo, jam, country mustard, grilled bread (GFO) - 16 served with sour beer fries - 15 CHEESE CURDS | Cornmeal fried white cheddar cheese curds SMORREBROD du JOUR | Two open faced with garlic and dill aioli - 7 Scandinavian style sandwiches; daily preparation served with sour beer fries - 13 CHARRED CARROTS | Spicy sesame grilled carrots, lemon tahini, chimichurri - 10 CHOWDER | House hardwood smoked wild caught whitefish, potato, chives, dill, house made oyster crackers - 15 PICKLE PLATE | Whipped butter, seasonal house pickles, pickled egg, grilled bread (GFO) - 10 SAUSAGE & KRAUT | Changing variety from our local butchers, mashed potatoes, house sauerkraut, grainy mustard - 16 SOUP & BREAD | Daily changing traditional and vegan preparations, served with house grilled bread - 7 SWEDISH MEATBALLS | Handmade beef and rye meatballs, marinated beets and onions, creme fraiche, dill - 14 LARGE PLATES SEARED CHICKEN BREAST | Herb butter basted local chicken, creamy polenta, kale, mushroom conserva (GF) - 21 SMOKED BEET STEAK | Roasted mushroom ketchup, carrot-leek puree, mushroom & beet pan sauce, micro greens (V, GF) - 18 BRAISED PORK SHOULDER | Berkshire pork, apple creamed cabbage, grilled pickled onions, honey cranberries, garlic sauce - 22 CHICKEN “POT PIE” | Locally raised confit chicken, winter vegetables and potatoes, veloute, herbed biscuit streusel - 20 LAKE SUPERIOR WHITEFISH | Rye seared filet, beet-potato salad, creamy ramp & mustard sauce, bacon pickled egg, dill (GFO) - 24 GRILLED SIRLOIN | Local pastured beef, balsamic onion-potato puree, herb mop, horseradish cream, dill poached carrots (GF) - 25 Hooray! Happy Hour is 3-6pm, every Tues to Fri. (V) Vegan, (VO) Vegan Option, (GF) Gluten Free (GFO) Gluten Free Option Coffee and dessert? Oh we got that. Ask your server about menu items that are undercooked or raw. Consuming raw or undercooked meats, poultry, Farm-to-table for the littles too - we’ve got a kids menu! seafood, shellfish, or eggs may increase risk of foodborne illness..