FIRSTS
Greek potato boat
Herbed feta cheese with roasted garlic, served in a crispy fried russet potato boat, garnished with truffle-tomato oil– 7
Calamari salad
Marinated calamari served with house made almond crackers, seaweed salad and tomatoes – 8
“Bank rolls”
Classic eggroll wrappers stuffed with a blend of locally-produced Wisconsin cheeses, with Dijon cream and honey bbq dipping sauces – 7
SECONDS
Roasted squash and root vegetable soup
Oven-roasted squash and root vegetables pureed with vegetable velouté, garnished with a parmesan cheese crisp – 5/7
Beef fiesta soup
Spiced beef with peppers and onions in a zesty tomato sauce, served with a dollop of sour cream and crispy tortilla strips – 6/8
Marinated beet salad
Pickled organic red beets topped with a ginger crème fraîche and fried carrot curls, served over spinach with hot bacon dressing – 6
Thai beef Caesar
Thai-spiced, locally raised brisket shredded over a bed of romaine lettuce with a mango Caesar-style dressing, garnished with coconut brown sugar croutons – 7
Mixed greens
European field greens tossed with baby spinach, tomato, cucumber and red onion, dressed with sherry vinaigrette – 5
THIRDS
Mako shark
Grilled Mako shark with a melon cream sauce, served over wilted greens and squid ink risotto – 26
Walleye
Pan-fried Canadian walleye, served with truffle butter, apple-pumpkin risotto and brandy-poached carrots – 24
Ravioli
Ravioli filled with kalamata olives and chèvre, served with a garden tomato sauce and freshly grated parmesan cheese topped with fresh pesto – 18
Lemon Dijon chicken
Lemon-marinated chicken, crusted with Dijon mustard and oven-roasted, glazed with lemon-mustard pan sauce and served with herb-butter roasted potatoes and mixed vegetables – 20
Pork chop
Cold-smoked bone-in pork chop over caramelized apple and jalapeño cheddar grits, with wilted greens and a honey bbq sauce – 26
Delmonico steak
18 ounce open-faced Delmonico steak grilled over hardwood with caramelized onions and Alabama blond bbq sauce, served with seasoned steak fries – 36
Grilled tenderloin
Hardwood grilled tenderloin stuffed with mushrooms, spinach and feta cheese served over blue cheese mashed blue potatoes and a red wine reduction sauce – 34
