ESCARGOT - Jumbo Helix escargot simmered in a roasted tomato & piquillo pepper cream sauce with crusty French bread $10

FRESH MOZZERELLA & SMOKED WHITEFISH PATE - Sliced fresh Belgioioso mozzarella served with a smoked white & morel mushroom pate & extra virgin olive oil  $8

PORK TENDERLOIN NEW ORLEANS - Creole seasoned pork tenderloin medallion, seared on a cast iron skillet & served on a bed of wilted spinach with a dark beer demi glace $8

ORGANIC BEEF CARPACCIO - House cured & lightly smoked organic beef sirloin sliced thin & served with capers, shaved red onion, grape tomatoes, stevecchio cheese, olive oil, balsamic reduction & crostini   $12

HOISIN & PLUM BABY BACK RIBS - Hoisin-plum BBQ glazed slow roasted pork ribs served with Asian Napa cabbage & bok choy slaw   $9

DOOR COUNTY MOREL MUSHROOM & ASPARAGUS VOL AU VENT - Sautéed with a basil pesto cream sauce, caramelized apples & strevecchio cheese   $10

CAJUN CRAB CAKES - Two 3oz blue crab meat cakes sautéed with a Cajun aioli sauce & baby greens   $10

“DUCKTRAP”  LOX & RED  BEET CROSTINI - Lox, shaved red beets, spinach & cardamom mascarpone ice cream on crisp crostini   $8

HAZELNUT & ALMOND CRUSTED GOAT CHEESE - Hazelnut & almond crusted goat cheese pan fried in olive oil with crisp panini bread & ginger-cherry chutney on wilted spinach   $9