Dinner Features

Friday, March 6th – Thursday, March 12th

Starting at 4pm

Small Plates

*East Coast Oysters
Raw in the 1/2 Shell with Cocktail Sauce,
Jalapeño Hogwash, & Classic Mignonette

Oysters Rockefeller
Sautéed Baby Spinach, Bacon toasted Breadcrumbs, Hollandaise

Medium Plate

Shrimp Po’Boy
Hoagie Roll, Cajun Remoulade, House Pickle, Tomato,
Greens, Jerk Seasoned Chips

Large Plates

*14oz. Prime New York Strip
*16oz. Prime Ribeye
*8oz. Prime Bavette Steak
Yukon Potato Hash, Asparagus, Choron Hollandaise

Pan Roasted Red Snapper
Toasted Parisian Gnocchi, Caramelized Leek Cream Sauce, Haricot Verts

Grilled Monkfish
Sweet Potato Puree, Corn Succotash, Gremolata

Soup
Cream of Mushroom

*Wisconsin would like us to tell you that the raw or undercooked food may cause food bourne illness.
*Steaks served rare or medium rare are considered undercooked & will only be served upon customer request.