top of page

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.

bottom of page