Dinner Features

Friday, April 17th – Thursday, April 23rd

Starting at 4pm

Small Plates

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

Caramelized Onion& Whipped Parmesan 
Toasted Sourdough, Pickled Fresnos, Pine Nut Oil

Medium Plate

Buffalo Chicken Milanese
Buttermilk Herb Brined Chicken, Shaved Carrots, Celery, Baby Arugula, Buttermilk Chive

Large Plates

*14oz. Prime New York Strip
*22oz. Bone-in Cowboy Ribeye
*8oz. Prime Bavette Steak
Smoked Fingerling Potatoes, Bacon Vinaigrette, Brussels Sprouts, Chive Hollandaise

Pan Roasted Brown Trout
Sautéed Spring Vegetables, Crispy Prosciutto, Piquillo Pepper Piccata Sauce

Grilled Baramundi
Roasted Wild Mushrooms, Orange & Walnut Gremolata, Brown Butter & Gouda Polenta

Soup
Tomato Bisque

*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.