$6.22 Lunch Special…”Teriyaki Chicken” …Grilled chicken breast smothered in Teriyaki sauce with pineapple salsa, lettuce, and tomato on toasted ciabatta. Served with your choice of side.

Lunch Special…”Fettuccini Alfredo with Shrimp” …Sauteed shrimp and garlic in olive oil tossed with creamy alfredo sauce and fettuccini noodles. Served with toasted baguette.

“Soup”1. Wisconsin Cheddar Ale 2. New Orleans Chicken and Rice

“Vegetable du Jour”-Sauteed Green Beans.

Chef’s Table Menu

First Course

Chicken Cordon Bleu-$5

A duo of mini chicken cordon bleu’s in a creamy alfredo sauce with garnish of green onion.

Crawfish Canapes-$5

A salad of crawfish, green peppers, and red onion over toasted baguette with saffron aioli and micro-greens.

Sweet Potato Perogi-$6

A northern classic made with fresh sweet potatoes smothered in andouille sausage cream sauce and green onion garnish.

Second Course

Micro-Green Salad-$6

Creamy Brie cheese with micro-greens, carrot puree, pistachio “dust”, and raspberry vinaigrette.

Cream of Celery-$5

Creamy celery soup garnished with shaved celery and gorgonzola cheese.

Tomato Salad-$6

Grape tomato, red onion, fresh mozzarella, and green beans tossed in a tangy vinaigrette, garnished with fresh local micro-greens.

Main Course

Beef Milanese-$20

Balsamic marinated rib-eye medallions stuffed with proscuitto cracklings . . . → Read More: March 15, 2011