Gravlax: Salmon that has been cured with salt and sugar.

We are heavily influenced by Scandinavian cuisine and culture. Owner Eric Goerdt has been making gravlax for years and the final product he produces continues to impress us everyday. Our gravlax starts with wild caught Alaskan king salmon from local hero Dave Rogotzke. After rubbing a special blend of spices into the fish we infuse it with gin and lots of dill for added depth, brightness, and a clean flavor from start to finish.

Pictured below is a full circle documentation of the lox featured in our restaurant. The simplicity, colors, and ingredients makes the process truly beautiful. Enjoy!

Feature Dishes:

Northern Bagel

Haus-made Wild Alaskan King salmon gravlax* sliced and served on a toasted Lake Superior Bakehouse bagel. Slathered with scallion cream cheese and ready to nosh!