PEPPERCORN SALMON

Main Street Ale House

On the menu: Peppercorn salmon. A pan-seared agaveglazed salmon with peppercorn cream, fried Brussels sprouts, balsamic reduction, crispy pancetta and feta cheese.

A textural surprise: The flaky, soft salmon is accompanied by a surprising crunch from the sprouts as well as the fried pancetta. Add the creamy sauce and there’s nothing boring about this dish.

A homecoming of sorts: Chef Quinn Fisher is a Pequot Lakes High School graduate, but enjoyed a few stops prior to landing at Main Street. “This is a beautiful area and people come here for a reason during the summer. I get it.” The right combination: With more than 30 beers on top along with a wine and cocktail menu, Main Street Ale House has the perfect drink-food combination for even the most picky consumer.

DUCK TWO WAYS GRAND VIEW LODGE’S CHAR CRAFT STEAKS

On the menu: Seared duck breast with a lingonberry gastrique with asparagus and a rosti potato.

A mouthful: A Maple Leaf Farm duck breast seared for a crispy skin, but delicate and delicious protein. It’s topped with lingonberry gastrique. A gastrique is usually caramelized sugar, deglazed with vinegar or other sour liquids and used as a sweet and sour flavoring. Lingonberries are sour, tart and slightly sweet and can be eaten raw and are found mostly in Scandinavian countries, but do grow in the states and Canada.

Property-wide vision: “Restaurants Reimagined” is this summer’s theme for all the restaurants on the Grand View property. They invested more than a million dollars into their kitchens to help create a one-of-a-kind dining experience, including a $40,000 Montague broiler.

It’s back: Grand View Lodge is bringing back its Italian Gardens family-style restaurant this summer.

Walleye Tacos Quarterdeck Beach Club Grill

Goodness in the palm of your hands: The walleye is breaded and fried and topped with fire-roasted corn pico, cheddar cheese, shredded lettuce and chipotle ranch with a fresh lime for that citrus kick.

Chef Tom: Before coming to the Quarterdeck, Tom Johnson spent over a decade at Breezy Point Resort and before that, created American Gourmet Catering after attending University of Wisconsin-Stout and the Culinary Arts Program at Hennepin Tech. His philosophy?: Fun food made quickly and consistently so you can enjoy your time on, in and around the lake.

Desserts: Local pastry legend Amy DeSanto is teaming with the Quarterdeck and its sister properties this summer to provide eye-popping and taste-bud exploding desserts.