Dinner Features

Friday, May 2nd – Thursday, May 8th

Starting at 4pm

Small Plates

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

Bacon Jam Deviled Eggs
Pecan Smoked Bacon Jam, House Pickled
Jalapeño, Haystack Onions

Medium Plate

Mustard & Tarragon Roasted Half Chicken
Baby Carrots, Chive Whipped Potato,
Chicken Jus

Large Plates

*14oz. Aspen Ridge Prime New York Strip
*16oz. Aspen Ridge Prime Ribeye
*8oz. Prime Angus Bavette Steak
Fondant Potato, Grilled Asparagus,
Chimichurri

Seared Scallops
Yukon Gold Potato, Grapefruit, 
Braised Fennel, Chive Oil,
Moscato Cream Sauce

Grilled Arctic Char
Green Beans, Citrus & Herb Orzo, 
Basil & Tarragon Aioli

Soup
Butternut Squash Bisque
with Balsamic Glaze & Chives

*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.