920.854.4306
Menus FLATBREAD ROULADE - St Paul Bread Company flat bread spread with a basil pesto mascarpone cheese, baby spinach & dried currants rolled & sliced with a orange honey drizzle $7 BEEF TENDERLOIN CARPACCIO TWO WAYS - House cured, crusted with cumin & herbs, then lightly smoked beef tenderloin, paired with a red wine & rosemary marinated tenderloin sliced thin & served with capers, shaved red onion, grape tomatoes, aged parmesan cheese, olive oil, balsamic reduction & crostini $12 LOBSTER RAVIOLIS & DIVER SCALLOP - Served with a coconut milk-lobster cream sauce $15 COCONUT SHRIMP - Three jumbo shrimp crusted in coconut, pan fried in butter, served with a apricot-horseradish sauce $12 GREEK WILD MUSHROOM, ARTICHOKE & FETA LOUISIANA STUFFED OYSTERS - 4-5 Oysters on the half shell stuffed with a spinach, lemon, Cajun spiced bread, red pepper & mascarpone stuffing, baked and topped with Creole tomato sauce $12 CAJUN CRAB CAKES - Two 3oz blue crab meat cakes with a roasted garlic-tarragon aioli dipping sauce $10 SOUP AND SALAD HOUSE SALAD - Mixed baby greens, sliced beets, strips of carrots, shaved fennel root, grated red cabbage, grape tomatoes & choice of homemade dressing (Included with each entrée) $6 SOUP DU JOUR - Hungarian beef goulash with mini potato sauerkraut dumplings (Substitute for salad $3) $9 CARAMELIZED APPLES, GRILLED RED ONION, BABY SPINACH & NUESKE’S BACON - Served with a cinnamon vinaigrette & candied walnuts ( substitute for house salad for $2 more) $8 ENTREE BEEF TENDERLOIN BORDELAISE - 8oz Angus Beef tenderloin filet, grilled & served with a sauce made from oven-roasted marrow bones, veal demi & red wine garnished with diced marrow, nutmeg-mascarpone mashed potatoes with scallion sour cream & vegetable du jour $39 24oz TRUFFLED RIBEYE - 24oz Angus beef ribeye, lavender sea salt rubbed, grilled topped with white truffle butter & served with smashed sea salt baked Yukon Gold potatoes with scallion sour cream & vegetable du jour $48 DUET OF THAI QUAIL - Two semi-boneless quail marinated in a spicy Thai sauce, char-grilled & served with fresh diced mango, jasmine rice-bulghar wheat pilaf & vegetable du jour $29 ALASKAN HALIBUT - 8oz Alaskan halibut filet crusted with a lemon zest, panko bread crumb & parmesan cheese crust & served with coconut milk- lobster stock & Myer rum cream sauce, jasmine rice-bulghar wheat pilaf & vegetable du jour $36 FRUITED PORK TENDERLOIN - Grilled pork tenderloin crusted with herbs du province, cut & presented over mixed fruit chutney (cranberry, cherries & currants) with nutmeg-mascarpone mashed potatoes with scallion sour cream, scallion sour cream & vegetable du jour $29 VEGETARIAN TASTING - Grilled rosemary polenta with fried goat cheese & piquillo pepper pesto, paired sautéed Door County asparagus, with porcini mushroom & caramelized pear-gorgonzola raviolis in a cilantro pesto cream sauce, with a gratin of pickled spiced baby beet, basil goat cheese & blood orange sorbet with balsamic syrup $29
Appetizer Night | Dinner| Dessert | Wine
Our menus changes frequently. Special dietary requests will be accommodated with advance notice. Organic selections have been introduced this season celebrating sustainable local farmers. This menu was last updated June 16 , 2010.
PRELUDE | Appetizers or small plates