STARTERS
FRENCH ONION 15
Toasted brioche, melted fontina, aged gruyère
JUMBO LUMP CRAB CAKE 29
Citrus & caper aioli, fennel-heirloom carrot slaw
CALAMARI 19
Buttermilk-citrus fried calamari, roasted garlic pomodoro sauce
ROASTED BONE MARROW 27
Onion marmalade, pickled shallots & mustard seeds, arugula, crostini
THICK CUT APPLEWOOD SMOKED BACON 23
Old-fashioned glazed crafted with Amarena cherries, orange & rye whisky
RAW & CHILLED BAR
*AHI TUNA TARTARE 27
Yuzu-infused ponzu, avocado, tobiko, wasabi and 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
*CRISPY SUSHI OF THE DAY 25
Sriracha aioli, scallions & Jalapeno
FROM THE GARDEN
CLASSIC CAESAR 15
Hearts of romaine lettuce, house crafted Caesar dressing, parmesan, white anchovies “boquerones” & garlic croutons
HUNT CLUB WEDGE 16
Baby Iceberg, Nueske’s applewood smoked bacon, tomato, pickled red onion, Wisconsin bleu cheese crumbles,
creamy bleu cheese dressing
BURRATA SALAD 18
Heirloom tomato, burrata, petit basil, sea salt, extra virgin olive oil, 25 year-aged balsamic
ADD-ONS:
-
3OZ STEAK 15
-
3OZ SALMON 22
BUTCHER'S BLOCK
Featuring Meats by Linz Heritage Angus Beef | All USDA Prime & House Crafted Dry Aged Steaks
All Cuts topped with Shallot & Thyme Confit in Rendered Beef Fat
WET AGED
8OZ. CENTER CUT FILET 55
16OZ. RIBEYE 59
12OZ. NEW YORK STRIP 58
DRY AGED
16OZ. BONE IN STRIPLOIN 71
32OZ. COWBOY RIBEYE CHOP 135
OTHER CUTS
12OZ. WAGYU STRIPLOIN 82
4 BONE COLORADO LAMB RACK 58
14oz BERKSHIRE PORK CHOP 46
ENHANCEMENTS
-
bone marrow-truffle butter 9
-
chimichurri 6
-
three peppercorn crust 6
-
béarnaise sauce 6
-
Pinot noir demi-glace 6
-
blue cheese crust 6
-
a la Oscar 22
ACCOMPANIMENTS
Add on to any steak
-
lobster tail MP
-
crab cake 22
-
bone marrow 13
ENTREES
*ORA KING SALMON 45
Miso glazed, crab & edamame fried rice, sesame–ginger infused salad
*SEA SCALLOPS 54
English Peas risotto, Applewood smoked, Pinot–Noir reduction
CHICKEN FRIED QUAIL 39
Buttermilk crispy fried game quail, cornbread puree, bacon haricot vert, maple-moonshine glaze
TWIN LOBSTER TAILS 78
Two 6oz. cold water lobster tails, whipped Yukon potato, asparagus
PORTOBELLO "STEAK FRITES" 25 V
Roasted portobello mushroom, asparagus, truffle fingerling frites
*8OZ WAYGU BRISKET BURGER 26
Caramelized onions, Wisconsin aged sharp cheddar, bone marrow butter, truffle aioli
SIDES TO SHARE
WHIPPED YUKON GOLD POTATOES 12
BRUSSELS SPROUTS 14 N
Nueske’s applewood smoked bacon, agrodolce, toasted pecans
STEAKHOUSE MUSHROOMS 16
Marsala reduction, shallots & roasted garlic
MESQUITE SMOKED SEA SALT FRIES 10
JUMBO ASPARAGUS 13
Bearnaise
TWICE-COOKED TRUFFLE-PARMESAN FINGERLINGS 14
MAC & CHEESE 14
ROASTED SEASONAL VEGETABLES 13 N
Chef’s picked market fresh vegetables, pine nut-lemon gremolata drizzle
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.