FEATURED MENU ITEMS FOR THE WEEK OF NOVEMBER 14th

Features subject to availability

OYSTERS OF THE DAY

Bluepoint, Boston, MA
Fresh, crisp, firm texture, with a sweet aftertaste that sparkles with salinity

Chincoteague, VA
Clean brine, with a mild earthy finish

ASSORTED CHEESES

Dunbarton Bleu
Red Onion Jam

Red Rock Cellar Aged Cheddar Bleu
Cranberry Sauce

Car Valley Mobay
Tomato Jam

SOUP OF THE DAY

Tasso Ham and Creole Onion

SMALL

Hen of the Woods Mushroom Canapé
Ricotta,  Sautéed Mushrooms, Bacon & Poached Egg
10

MEDIUM

Pork Loin Roulade
Pastrami, Swiss & Braised Cabbage with Gaufrette Potatoes & French Beans
24

Bacon Wrapped Scallops
Mashed Sweet Potato, Broccolini, Spiced Pecans & Spicy Apricot Sauce
26

LARGE

Chorizo Crusted Tautog
Fingerling Potato, Broccolini, & Creamy Creole Sauce
32

60 Day Dry Aged Bone-In Ribeye
Creamy Parmesan Spinach Hash, Red Wine Bordeslaise & Roasted Tomato
55

 

*Wisconsin would like us to tell you that raw or under cooked food may cause food borne illness.