The Classic Grill
Weekly Specials
Happy Hour Specials
Available 4-5pm Wednesday through Saturday
Chicken Wings $6
Lemon pepper dry rub, parmesan garlic, sticky honey garlic chili, or buffalo
Greek Flatbread Pizza $9
Gyro meat, feta, kalamata olives, mozzarella, red onion, olive oil, Greek seasoning, roasted tomatoes, tzatziki sauce
Walleye Fingers $7
Dill lemon remoulade
Prime Rib Philly Egg Rolls $6
Spicy Ranch
$5 Selected Wines
$5 Tap Beers
$5 Martini of the Day
Stuffed Pork Prime Rib Wednesday
Italian sausage stuffed, rosemary roasted pork prime, potato pancakes, braised red cabbage, sour cream, brandy apple chutney
$23
Sushi Thursday
Thursday, November 14
Coconut Peanut Chicken Ramen Starter
Crispy Sticky Honey Shrimp
Salmon Nigiri
Hamachi Nigiri
Volcano Roll
Inside: tempura shrimp, avocado, cucumber
Outside: snow crab volcano topping, masago
Spicy Tuna Roll
Inside: sriracha, tuna, cucumber, avocado
Outside: spicy mayo
Pre-orders welcome for takeout & when making dine-in reservations. Available until sold out.
Platter for One $30 | Platter for Two $55
All You Can Eat Walleye Friday
Choose from hazelnut pan-fried gf, blackened gf, broiled gf, or deep fried walleye. Includes classic salad or chef’s soup starter, chef’s vegetable & roasted garlic mashed potatoes.
$25
Surf & Turf Saturday
New Surf & Turf platter for two announced each week. Includes Classic salad or chef’s soup starter.
Saturday, November 16
Flat Iron Steak & Red Snapper $66
6oz flat iron steak with bearnaise, blackened red snapper with fruit salsa & beurre blanc, four coconut shrimp with plum sauce, roasted garlic mashed potatoes, mixed vegetable
Includes classic salad or chef’s soup starter
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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