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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.

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