$6.22 Lunch Special…”Grilled Chicken” …A single char-grilled chicken breast served over mango, cole-slaw with garnish of garlic aioli.  Served with your choice of side.

Lunch Special…”Steak Sandwich” …Sliced, flat-grilled steak on toasted ciabatta with whole grain mustard aioli, crispy onions, and melted gruyere cheese.  Served with your choice of side. 

“Soup”1. Wisconsin Cheddar Ale 2.  Navarin(French Spring Stew with Lamb)

“Vegetable du Jour”-Sauteed Green Beans

Chef’s Table Menu

 First Course

 Chorizo Cheddar Dip-$5

Spicy cheddar and pepper jack cheese dip with chorizo sausage served with grilled flat bread.

“Veggie” Sliders-$5

Sautéed Portobello mushroom, crispy onion, and melted gruyere cheese  on toasted yeast roll with green onion aioli.

 Steak Canapes-$6

Pepper seared beef medallions on toasted baguette with caramelized shallots, goat cheese, and fresh thyme.

Second Course

Spring Vegetable Salad-$6

Local, organic micro-greens over roasted turnips and carrots tossed with fresh thyme,  drizzled with our house-made bacon vinaigrette.

 Carrot Ginger Soup-$5

Puree of carrots in vegetable broth with crystallized ginger.

 Steak Salad-$5

Green leaf lettuce boat with sliced steak, creamy brie cheese and a sun-dried tomato pesto.

 Main Course

 Stuffed Chicken-$18

Saffron rice, shallot, and dried cherry stuffed air-line chicken with shallot, teriyaki sauce. Garnished with saffron aioli, served with sautéed green beans.

 Rainbow Trout-$18

Cornmeal crusted rainbow trout, pan seared with an almond, brown butter sauce,  served with sautéed green beans and roasted fingerling potatoes. 

Grilled Sirloin Steak-$19

Guinness marinated tri-tip sirloin over gorgonzola “mac’n cheese” with red wine demi, garnished with green onion. Served with sautéed green beans.

 Pasta Prima Vera-$16

Linguini pasta tossed with garlic, olive oil, and red pepper flakes with braised leeks and artichoke hearts, garnished with sun-dried tomato pesto and crisp asiago cheese.

 Mussels Soffrito-$17

Blue-tip mussels tossed with chorizo sausage, white wine, garlic, slow caramelized onions and tomato over creamy asiago polenta. 

 Dessert

 Chocolate Chip Cookie -$5

Chocolate Chip cookie sandwich with vanilla ice cream served with chocolate crème anglaise.

 Blueberry Cobbler -$5

Baked blueberry filling topped with puff pastry and vanilla ice cream.

 Limon-cello-$7

A champagne flute filled with frozen limon-cello and whipped cream!

“Nilla and Nanners” Cheesecake-$6

Vanilla cheesecake mixed with banana puree with vanilla wafer cookies and fresh whipped cream.