Dinner Features

Friday, March 21st – Thursday, March 27th

Starting at 4pm

Small Plates

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

Whipped Goat Cheese
Hot Honey, Marcona Almond,
House Crackers, Crispy Sage 

Medium Plate

Nashville Hot Chicken Sandwich
Fried Chicken, Honey Aioli, Dill Pickle on Potato
Bun with House Kettle Chips

Large Plates

*14oz. Aspen Ridge Prime New York Strip
*16oz. Aspen Ridge Prime Ribeye
*8oz. Prime Angus Bavette Steak
Dutchess Potato, Asparagus, 
& Red Wine Gastrique

Pan Roasted Barramundi
Spring Risotto, Mascarpone, 
Lemon & Tarragon Butter

Grilled Corvina
Chile & Maple Roasted Sweet Potato,
Broccolini, Chimichurri

Soup
Clam Chowder
with Dill Crouton

*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.