STARTERS
CAVED & FLAMED 16
Aged kasseri cheese, citrus marinated olives, fried pita chips, flambéed table side
ARTICHOKE & SPINACH DIP 17
Aged grana padano parmesan, fried pita chips
CALAMARI 19
Buttermilk-breaded calamari, fried lemon, fresno chiles, roasted garlic pomodoro sauce
P.E.I. MUSSELS 19
White wine & cream steamed fresh prince edward island mussels, fennel sausage, shaved fennel, oven-roasted tomatoes, creamy cannellini beans, grilled crostini
CAVED & CURED 23
Chef’s selection of local & imported cured meats, artisan cheeses, seasonal accoutrement
CRAB CAKES 26
Frisée salad, crispy prosciutto, hollandaise
RAW & CHILLED BAR
HOUSE CURED SALMON 18
Beet cured ora king salmon, sliced egg, capers, sliced shallots, dill crème fraîche
AHI TUNA TARTARE 23
Wakame salad, black & white sesame seeds, citrus soy glaze, micro wasabi, avocado, tobiko, crispy wontons
TENDERLOIN TARTARE 24
Classically prepared with aïoli, roasted shallot, capers, black truffle, quail egg, crostini
GRILLED & CHILLED PRAWN COCKTAIL 24
Horseradish cocktail sauce, frisée, lemon zest
FRESH OYSTERS MP HALF OR FULL DOZEN
Served raw on the half shell with seasonal accoutrement or baked with our chef’s preparation of the day
SEAFOOD TOWER 125 SERVES FOUR
Two dozen chef-selected raw oysters, six grilled & chilled jumbo prawns, two 6oz. chilled lobster tails, house cured salmon, seasonal accoutrement
FROM THE GARDEN
KALE & ROMAINE CAESAR 13
Parmesan, crouton dust, citrus olives, cherry tomatoes
HUNT CLUB WEDGE 14
Bibb lettuce, cherry tomato, house-cured pork belly, bleu cheese, sliced shallot, green goddess dressing
BURRATA SALAD 15
Heirloom tomato, burrata, petit basil, frisée, sea salt, extra virgin olive oil, 25 year-aged balsamic
TOP IT
top off any salad with the following
-
two grilled prawns 15
-
3oz. grilled tenderloin 14
-
4oz. cedar plank salmon 15
-
4oz. seared ahi tuna 15
FROM THE KETTLE
LOBSTER & SHRIMP BISQUE EN CROUTE 15
Poached lobster & shrimp, puff pastry, sherry cream, trout roe
FRENCH ONION 12
Toasted brioche, melted fontina, aged gruyère
SOUP DU JOUR 12
Our chef’s seasonal soup selection
HAND HELDS
LOBSTER ROLL 34
Garlic butter poached lobster tail, green onion, lemon truffle aïoli, old bay fries
WAGYU BURGER 25
4 year-aged wisconsin cheddar, heirloom tomato, bibb lettuce, brioche bun, truffle fries
TOP IT
top off your burger with the following
-
house cured bacon 3
-
fried egg 3
-
avocado 3
BUTCHERS BLOCK
Sustainably raised beef from small family farms in northern Wisconsin and southern Iowa.
6OZ. CENTER CUT FILET 46
10OZ. BARREL CUT FILET 58
12OZ. BONE-IN FILET 78
16OZ. CREEKSTONE CHOICE RIBEYE 56
24OZ. CREEKSTONE CHOICE RIBEYE 72
32OZ. CHOICE 45-DAY DRY AGED TOMAHAWK RIBEYE 125
12OZ. WAGYU NEW YORK STRIP 82
TOUR DE BOEUF
-
FOR TWO 132 - 16oz. ribeye, 6oz. filet, 6oz. wagyu strip
-
FOR FOUR 200 - 24oz. ribeye, 10oz. filet, 12oz. wagyu strip
ENHANCEMENTS & ADD-ON'S
-
peppercorn crust 3
-
chimichurri 3
-
béarnaise sauce 4
-
herbed demi glace 4
-
au poivre sauce 5
-
wisconsin bleu cheese 5
-
à la oscar 15
-
lobster tail MP
-
two shrimp 15
-
crab cake 15
-
two scallops 24
FROM THE SEA
ORA KING SALMON 38
Miso glazed, blood orange gastrique, edamame, micro
green salad
SCALLOPS 44
U-10 scallops, spinach risotto, beurre blanc, crispy prosciutto, petit greens
CHILEAN SEA BASS 49
Butternut yam purée, asparagus tips, leek cream sauce, polenta cakes, crispy leek strings
TWIN LOBSTER TAILS 72
Two 6oz. cold water lobster tails, whipped potato, asparagus
CATCH OF THE DAY MP
Freshly sourced seafood, chef-selected preparation
THE OTHER MEAT
CHICKEN ROULADE 39
Sous vide prosciutto-wrapped chicken breast, sun-dried tomato, spinach, mascarpone filling, asparagus tips, garlic parmesan fingerlings, beurre blanc
PORK CHOP 46
Roasted shitake, seared maitake, garlic parmesan fingerlings, roasted asparagus tips, herbed cream sauce
LAMB CHOPS 56
Grilled chimichurri lollipop lamb chops, moroccan spiced
roasted root vegetable cous cous, roasted asparagus
DUCK 42
Crispy seared duck breast, crispy brussels sprouts, house-cured pork belly, pomegranate gastrique, candied orange zest
NO MEAT
RISOTTO 24
Housemade risotto, chef’s seasonally selected ingredients
can be prepared vegan upon request
GNOCCHI 25
Housemade pesto or roasted garlic pomodoro sauce, aged parmesan, fresh basil, crostini
SIDES FOR THE TABLE
WHIPPED POTATOES 9
ROASTED BRUSSELS SPROUTS 9
House-cured bacon, pecan
MARSALA MUSHROOMS 9
TRUFFLE FRIES 9
ROASTED ASPARAGUS 12
Hollandaise, lemon
GARLIC PARMESAN FINGERLINGS 12
MACARONI & CHEESE 12
enhancement lobster +12
SAUTÉED BROCCOLINI 13
Roasted garlic, shallot
KIDS CORNER
GRILLED 3OZ. FILET 15
Grilled asparagus, mashed potatoes or french fries
MAC & CHEESE 11
Fresh fruit or french fries
CHICKEN TENDERS 12
Fresh fruit or french fries
ORECCHIETTE & MARINARA 13
Tossed in our house-made red sauce, parmesan
SWEET TOOTH
TIRAMISU 12
Crème anglaise
THE BRULEE 9
Chef’s seasonal selection
FLOURLESS CHOCOLATE CAKE 12
THE NEW YORK 12
Chef’s seasonal cheesecake selection
CARROT CAKE 12
Cream cheese frosting
Many items are or can be made Gluten Free upon request. Please ask your server.
Notice: the consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food-borne illness.