Dinner Features

Friday, November 8th – Thursday, November 14th

Starting at 4pm

Small Plates

*East Coast Oysters
Raw in the 1/2 Shell

Acorn Squash Tart
Ricotta, Goat Cheese, Sage Honey,
Caramelized Onion, House Mascarpone 

Medium Plates

Pork Belly
Root Vegetable Purée, Crispy Shaved Brussels
Sprouts, Apple Chutney

Large Plates

*14oz. Aspen Ridge Prime New York Strip
*22oz. Prime Aspen Bone-In Ribeye
*8oz. Prime Angus Bavette Steak
Potato Pave, Haricot Verts, Béarnaise

Grilled Monkfish
Broccolini, Baby Red Hash, Calabrian Chili Vinaigrette,
Honey & Orange Aioli

Seared Norwegian Salmon
Lemon Orzo, Roasted Cauliflower, Red Wine Gastrique

Soup
Roasted Carrot

*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.