Nutty wild rice mixed with seasonal vegetables and a tangy vinaigrette.

Creamy blend of corn, beans, and squash served with homemade tortilla chips.

Delicate smoked salmon on a bed of traditional fry bread with herb cream cheese.

Juicy bison patty topped with sautéed onions and served on a fresh bun.

Soft fry bread filled with seasoned meat, lettuce, and salsa.

Hearty soup made with corn, beans, and squash, served with wild rice option.

Rich pie made with maple syrup and crunchy pecans, served warm.

Sweet fry bread topped with fresh blueberries and a dusting of powdered sugar.

Soft and chewy cookies loaded with semi-sweet chocolate chips.

A 6-ounce baked dessert with locally cultivated, chemical-free blueberries, toasted wild rice, oats, and maple under a golden crisp topping.

A warm 4-inch cornmeal shortcake layered with maple cream and seasonal fruit, made with locally cultivated, chemical-free ingredients whenever available.

A 6-ounce parfait layered with house-made berry wojapi, lightly sweetened cream, and toasted seeds, using locally cultivated, chemical-free berries.

A 4-inch apple tart with glossy apples and a gently cedar-spiced syrup, made with locally cultivated, chemical-free apples and seasonal ingredients.

A 6-ounce sweet spoonbread inspired by corn, squash, and beans, finished with maple and toasted seeds and made with locally cultivated, chemical-free ingredients whenever available.