STARTERS
Jumbo Lump Crab Cake 29
citrus & caper aïoli, micro salad, lemon vinaigrette
Truffle Arancini 16
truffle & wild mushroom risotto, basil, parmesan reggiano, roasted red pepper
Thick Cut Applewood Smoked Bacon 23
old fashioned glaze, amarena cherries, orange, whiskey
Calamari 19
fried calamari, roasted garlic pomodoro sauce
Prime Beef Skewers 28
6oz. prime tenderloin, onion, soy glaze, sesame, scallions
RAW & CHILLED BAR
Ahi Tuna Tartare* 27
yuzu infused ponzu, avocado, tobiko, crispy wontons
Prawn Cocktail 26
old bay court-bouillon poached, classic horseradish cocktail sauce
Fresh Oysters* MP half or full dozen
mignonette, tabasco & horseradish cocktail sauce
Steak Tartare* 36
prime tenderloin, dijon, egg yolk, smoked sea salt, grilled french bread
Sushi of the Day* 25
FROM THE GARDEN & KETTLE
Classic Caesar 15
hearts of romaine, white anchovies boquerones,
house-crafted caesar dressing, parmesan, garlic croutons
Hunt Club Wedge 16
baby iceberg, nueske’s applewood smoked bacon, tomato, pickled shallot, wisconsin bleu cheese crumbles, creamy bleu cheese dressing
French Onion Soup 15
aged gruyère, brioche croutons
Cobb Salad 18
iceberg, romaine, egg, pickled onion, avocado, tomato, cherry tomatoes, bleu cheese, bacon, red wine vinaigrette
add ons: 4oz steak +20, salmon +15, chicken +10
Apple Winter Kale Salad 16 N
kale, honey crisp apple, toasted pepitas, dried cranberries, maple vinaigrette
Hunt Club Chili 18
prime tenderloin, shallots, sour cream
BUTCHER'S BLOCK
topped with shallot & thyme confit in rendered beef fat
featuring meats by linz heritage angus beef | all USDA prime and house-crafted dry aged steaks
WET-AGED
8oz. Center Cut Filet* 55
16oz. Ribeye* 59
12oz. New York Strip* 58
Trio de Boeuf Filets* 60
DRY-AGED
16oz. Bone-in Striploin* 80
18oz. Bone-in Ribeye 85
Chef Cut Porterhouse MP
OTHER CUTS
12oz. Wagyu Striploin* 82
dauphinoise potatoes
Four Bone Colorado Lamb Rack* 58
persillade, demi glace
16oz. Berkshire Pork Chop* 47
apple gastrique
ENHANCEMENTS
-
bone marrow truffle butter +9
-
three peppercorn sauce +6
-
chimichurri +6
-
béarnaise sauce +6
-
pinot noir demi-glace +6
-
wisconsin bleu cheese +6
-
à la oscar +22
ACCOMPANIMENTS
Add on to any steak
-
lobster tail MP
-
tiger prawn +20
-
two scallops +25
-
caramelized onions & mushrooms +10
FROM THE SEA
Grilled Twin Lobster Tails 82
two 5oz. cold water lobster tails, whipped yukon gold potatoes, asparagus, maître d’hôtel butter
Sea Scallops* 38
parsnip puree, sage brown butter, pickled chili, fried sage
Chilean Seabass 52
cauliflower puree, roasted marble potatoes, tomato bacon jam, herb oil
Cedar Plank Faroe Island Salmon 37
lemon, squash risotto, broccolini
THE OTHER MEAT
Half Roasted Chicken 28
mashed potatoes, crisp brussels sprouts, mushroom, demi-glace
8oz. Dry-aged Waygu Brisket Burger 26
wisconsin aged sharp cheddar, bone marrow butter, herb aïoli, lettuce, tomato, onion
NO MEAT
Chef’s Seasonal Risotto 24 V
Black Truffle House-Made Tagliatelle 38 V
mascarpone cream, wild mushrooms, thyme, grana padano
add shaved black truffle +MP (upon availability)
SIDES TO SHARE
Whipped Yukon Gold Potatoes 12 V
Mesquite Smoked Sea Salt Fries 10 V
Brussels Sprouts 14 N
nueske’s applewood smoked bacon, agrodolce glaze, toasted pecans
Steakhouse Mushrooms 16
marsala reduction, shallots, roasted garlic
Truffle-Parmesan Fingerlings 14 V
Mac & Cheese 14 V
Baked Potato 10 V
loaded (tenderloin, chives, cheddar sour cream) +10
Jumbo Asparagus 13
béarnaise sauce, parmesan
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 Brûlée 9
chef’s seasonal crème brûlée selection
Flourless Chocolate Cake 12
The New York 12
chef’s seasonal cheesecake selection
MANY ITEMS ARE, OR CAN BE MADE GLUTEN FREE UPON REQUEST. N - Contains nuts | V - Vegetarian
*Notice: the consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food-borne illness.