Dinner Features

Friday, June 5th – Thursday, June 11th

Starting at 4pm

Small Plates

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

Kentucky Fried Oyster Mushrooms
Green Goddess Aioli, Hot Honey, Dill Pickle Dust

Medium Plate

Chicken Milanese
Arugula, Cucumber, Purple & Watermelon Radish,
Dill Aioli, Lemon

Large Plates

*14oz. Prime New York Strip
*22oz. Bone-in Cowboy Ribeye
*8oz. Prime Bavette Steak
Thick Cut Kennebec Fries, Basil Pesto, Charred Scallion Crema,
Grilled Zucchini

Grilled Copper River Salmon
Sweet Corn Succotash, Sweet Potato Purée,
Bourbon Bacon Jam, Crispy Leeks

Pan Seared Scallops
Sweet Parsnip Purée, Amaretti Crumble, Vanilla Scented Peach,
Confit Fennel, Pickled Clery

Soup
Italian Beef & Vegetable

*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.