Dinner Features

Friday, September 11th – Thursday, September 17th

Starting at 4pm

Small Plates

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

Chorizo & Prawn Croquettes
Smoked Paprika Aioli, Watercress Citrus Salad

Medium Plate

Chicken Milanese 
Burrata, Arugula, Heirloom Cherry Tomatoes, Grilled Lemon,
Balsamic Reduction

Large Plates

*14oz. Prime New York Strip
*22oz. Bone-in Cowboy Ribeye
*8oz. Prime Bavette Steak
Lyonnaise Potatoes, Baby Carrots, Lemon Saffron Hollandaise

Grilled Halibut
Sun Dried Tomato Farro, Basil Oil, Charred Black Garlic Broccolini

Pan Roasted Barramundi
Fingerling Potatoes, Haricot Verts, Calabrian Chili Vinaigrette

Soup
Harissa 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.