Budweiser, Bud Light, Coors Light, Miller Lite, Michelob Ultra, Yuengling Lager, O’Doul’s
Fat Tire Amber Ale, Stella Artois, Heineken, Dogfish Head “60 Minute” IPA, Lagunitas IPA, Sam Adams Boston Lager & Seasonal Brew, Blue Moon, Newcastle, Corona Extra, Guinness Stout, Sweetwater Seasonal, Harpoon Raspberry Hefeweizen, Anchor Porter, Sam Smith’s Organic Chocolate Stout
La Terre Chardonnay, La Terre White Zinfandel, J. Lohr “Bay Mist” Riesling, Nobilo Sauvignon Blanc, Ruffino Pinot Grigio, Sip Moscato
Chloe Pinot Noir, La Terre Merlot, La Terre Cabernet, Concannon Petite Sirah, Dreaming Tree “Crush” Red Blend, Trapiche Malbec
A cup of our Chef’s Soup of the Moment paired with a fresh garden salad with your choice of dressing.
Baby spinach, peppery arugula, sliced strawberries, shaved red onion, Greek feta cheese, toasted pecans, and sweet onion vinaigrette.
Jumbo sea scallops baked in aioli with bell peppers and scallions in a golden brown cake.
Crisp iceberg lettuce wedge with homemade blue cheese dressing, smoked bacon, roasted tomatoes, crispy onions, and blue cheese crumbles.
Roasted beets with local goat cheese and microgreens, white truffle honey, and pumpkin seeds.
Caramelized onions and beef consommé topped with a crouton and Wisconsin Gruyere Swiss.
Oven baked savory seafood topped with parmesan dill breadcrumbs. Served with grilled flatbread wedges.
Cajun spiced jumbo shrimp, local sweet corn, okra, shrimp sauce, and roasted tomatoes. Served over smoked Gouda cheese grits.
One colossal lump blue crab cake, pan-seared with wilted spinach, butternut squash puree, and Chardonnay mustardo.
A half dozen large wild caught shrimp served with a Bloody Mary cocktail sauce and lemon wedge.
Seasoned and lightly breaded, served with fresh marinara and fire roasted peppers.
Four Louisiana gold-band oysters on the half shell topped with wilted spinach, bell peppers, Applewood smoked bacon, onions, and Japanese breadcrumbs. Finished with béarnaise sauce.
Fried sea salt potato sticks tossed with aged parmesan cheese, white truffle oil, fresh herbs, truffle aioli, and cracked black pepper.
Portabella mushroom stuffed with house cured sausage, fire roasted peppers, aged parmesan cheese, and cream cheese. Served with grilled pita bread wedges.
Green tomatoes, dipped in buttermilk, and fried golden brown. Topped with prosciutto wrapped mozzarella, basil, and a spicy pepper jam.
Guinness beer battered sweet onions served with beer cheese dipping sauce.
Sushi grade Ahi tuna with cucumber relish, mango salsa, and wasabi cream cheese inside crunchy phyllo cups. Served with pickled ginger and soy.
Mozzarella cheese, heirloom tomato slices, basil oil, locally grown microgreens, and aged balsamic gastrique.
Pan-seared with Creole spices and served with sweet potato fries. Finished with our homemade chipotle aioli.
Thinly sliced prime rib with melted Wisconsin Gruyere cheese on a tender bun. Served with caramelized onion jus and sea salt fries.
Freshly cut watermelon steak, Greek feta cheese dressing, cucumbers, heirloom tomatoes, shaved red onion, toasted pine nuts, olive tapenade, balsamic drizzle.
Angus beef tenderloin, Creole spiced and cast iron seared. Served with béarnaise sauce. Add blue cheese crumbles for $1.