Chef Franz Ely's Ivy Grand Forks

06/24/2013

2013,

06/05/2013

Seafood mac and cheese

- Barramundi Veracruz

- Filet Mignon with mushroom and black garlic demi

05/22/2013

on the news with Molly Thovilson

http://www.wdaz.com/event/article/id/17980/group/GR8%20Plates/

Toasted Frog head chef Scott Franz joins Molly Thorvilson to show us how to make fish tacos. Recipe follows.

05/09/2013

Swordfish, grilled, with arugula, and a strawberry salsa

05/08/2013

- Pasta Carbonara: Panchetta,egg,snow pea shoots,parmesan,fettucini

-Swordfish, grilled, with a roasted artichoke and fennel salad and a lemon vinaigarette

- 12oz cajun rubbed ribeye with a tarragon aioli

04/30/2013

Balsamic marinated beef tips, sauteed mushrooms and tomatoes, penne noodles and a gorgonzola cream sauce

- Chilean sea bass, grilled, with sauteed spinach, garlic and cherry tomatoes, fennel pollen and tobiko

- Filet Mignon with sauteed mushrooms and a white truffle oil cream sauce

04/26/2013

Sauteed Shrimp, ramps, local cherry tomatoes, artichoke hearts rotini pasta, herbed cream sauce

- Ponzu marinated mako shark grilled with pineapple habanero sauce

- North Dakota grass-fed lamb rib chops, apple wood Jus, herb and pecan pesto

04/23/2013

- Rotini, housemade lamb and pork chorizo, ramps, sundried tomatoes, and mushrooms, light cream sauce

- Ponzu marinated monchong pan fried with pineapple habanero sauce

- 8 oz. Filet Mignon with chimichurri

04/17/2013

Coriander rubbed monchong pan roasted with rutabaga curry

- 8 oz. Filet Mignon with bacon beurre rouge