Salad

Bleu Lunch & Dinner Menu

 

Small

LOBSTER BISQUE – 6 (Bowl 10)

SOUP OF THE DAY – 4 (Bowl 6)

ORGANIC GREENS SALAD – onion, carrot, tomato & cucumber – 6

CLASSIC CEASAR – house made croutons & parmesan – 8

7 LAYER SALAD – romaine lettuce, peas, bacon, cheddar cheese, egg, tomato & tarragon ranch – 10

ROASTED BEET SALAD – goat cheese, roasted almonds, parsnip chips, arugula & citrus vinaigrette – 10

CHARCUTERIE – selection of chef’s choice meats – 16

FRIED CALAMARI – tequila lime aioli & lemon – 9

CRAB CAKE – sriracha aioli & citrus arugula salad – 14

MEDJOOL DATES – chorizo stuffed, bacon wrapped & spanish romesco – 14

GOAT CHEESE CURDS – fried la clare farms cheese curds & sriracha ketchup – 12

Medium

MUSHROOM FLATBREAD – truffle, arugula & ricotta – 14

TOMATO & BASIL FLATBREAD – fresh mozzarella – 14

*SUNNY SIDE UP BURGER – avocado, cheddar cheese, bacon, egg & bleu’s fries – 15

*BLEU STACK BURGER – lettuce, pickles, onions, muenster cheese, thousand island dressing & bleu’s fries – 14

ANGUS BEEF SLIDERS – bleu cheese, bacon, red onion, bleu’s fries – 16

NEW ENGLAND LOBSTER ROLLS – bleu’s fries – 22

LOBSTER COBB SALAD – cherry tomato, avocado, bacon, egg & tarragon ranch – 22

SHRIMP & GRITS – jumbo spiced shrimp, creole sauce & creamy grits – 17

Large

*PAN ROASTED WESTER ROSS SALMON – sambal & honey glazed brussel sprouts with bacon & smooshed potato medley– 32

BUTTER CRUSTED ATLANTIC COD – fingerling potatoes, roasted carrots & parsnips with lemon caper beurre blanc – 26

*3 PEPPERCORN CRUSTED NY STRIP – lyonnaise potato, organic greens salad, buttermilk bleu cheese & red wine bordelaise – 38

*GRILLED BEEF TENDERLOIN FILET – truffle butter, roasted mushrooms, bordelaise, mixed vegetables & whipped potato – 38

PAN ROASTED FREE RANGE LEMON CHICKEN – fingerling potato & seasonal vegetables – 24

MUSHROOM RAVIOLI – truffle alfredo & spinach – 22

 

*Wisconsin would like us to tell you that 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.

*Menu subject to change without notice; we do not serve any burgers or sliders on Friday and Saturday nights.

Split charges apply. 20% gratuity applied to parties of 6 or larger.

 

All items are subject to availability