Menu is served all week from 5:00pm to Close.
Wild Mushroom and Goat Cheese Bruschetta
topped with balsamic marinated roma tomatoes and parmesan cheese.
Flash Blackened Tuna
served with pickled ginger slaw, wasabi coulis, and caramelized soy.
Lump Crab Cakes
New England style jumbo lump crab cakes served with Thai chili aioli.
Baked Lobster Mac & Cheese
white cheddar with cavatappi noodles and Maine lobster, topped with a romano, parmesan and Asiago blend and toasted bread crumbs.
Tenderloin Brie Purses
tenderloin and brie cheese wrapped in a puffed pastry with a mustard cream sauce
topped with honey and served with crostini, whole grain mustard and cornichas
assorted cheeses, crostini, seasonal jam and whole grain mustard.
Cured Meat Platter
assorted cured meats, crostini, seasonal jam and whole grain mustard.
cured meats & cheese, crostini, seasonal jam and whole grain mustard.
All entrees are served with bread and soup du jour or a salad of fresh mixed greens, cucumbers, red onion, and tomatoes.
served with garlic mashed potatoes and fresh vegetables.
The Black & Tan
8 oz. center cut choice Iowa Premium beef tenderloin grilled to order, served atop an oven bronzed Gorgonzola brochette topped with caramelized onions and surrounded by natural jus demi and a chèvre demi swirl.
A 14 oz. Iowa Premium ribeye topped with maître' d butter and crispy haystack onions. Served with wild rice blend or mashed potatoes and fresh vegetables.
Surf & Turf
Australian cold water rock lobster tail poached in beurre monté and an eight-ounce choice beef tenderloin with natural jus demi, crowning garlic mashed potatoes.
Veal ossobuco, in thyme veal jus with a roasted stew of parsnips, turnips, carrots and onions.
Rack of Lamb
Grilled New Zealand rack of lamb with Wisconsin cherry brandy jam, hazelnut crumble over cipollini onion, carrot, and parsnip and finished with a red wine mustard lamb jus.
Grilled bone in chicken breast topping sweet potato goat cheese gnocchi, Brussels sprouts, squash, with brown butter and maitaki mushrooms.
Seared salmon over pureed red beets, cubed golden beets with a horseradish foam and citrus salad.
Jurgielewicz duck breast with pumpkin seed herb pesto, carrot oil and lentils.
Sashimi grade ahi tuna seared encrusted in fennel, caraway and rye with roasted sun chokes, sautéed sauerkraut, and bacon mustard aioli.
Chili rubbed pork shank with cheddar grits, and roasted garlic ginger lime gastric.
Pan-seared scallops with a vegetable stock, pork belly, chili oil and lo mein noodles.
A vegetarian entree is available upon request. Many of out menu items can be prepared to fit dietary needs. Please let us know of any dietary restrictions you may have.
Proteins cooked rare, medium rare or pink in the middle may be undercooked and are served only upon request. Consuming raw or undercooked animal foods may increase your risk of food-borne illness.
Many of our menu items can be prepared to fit your special dietary needs. Please let us know of any dietary restrictions you may have.