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, Palmetto Amber Ale, Sam Adams Boston Lager, Huger Street IPA, Blue Moon White Ale, SNAFU IPA, Modelo Especial, Corona Extra, Guinness Stout, Sugar Creek White Ale, Thomas Creek Dockside Pilsner
Burnetts Vodka, Admiral Nelson Rum, Inverhouse Scotch, Fleischmann’s Gin, El Toro Silver Tequila, Black Velvet Whiskey, Evan Williams Bourbon
La Terre Chardonnay, La Terre White Zinfandel, J. Lohr “Bay Mist” Riesling, Nobilo Sauvignon Blanc, Ruffino Pinot Grigio, Terra d'Oro Moscato
10 Span Pinor Noir, La Terre Merlot, La Terre Cabernet, 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.
Crisp iceberg lettuce wedge with homemade blue cheese dressing, smoked bacon, roasted tomatoes, crispy onions, and blue cheese crumbles.
Red beets with goat cheese mousse, baby spinach salad and brandied pecans. Finished with chive oil and balsamic reduction.
Caramelized onions and beef consommé topped with a crouton and Wisconsin Gruyere Swiss.
Cajun spiced jumbo shrimp, local sweet corn, okra, shrimp sauce and roasted tomatoes. Served over smoked Gouda cheese grits.
One colossal lump blue and red crab meat cake, pan-seared with wilted spinach, butternut squash puree and Chardonnay mustardo.
A quartet of jumbo shrimp served in a chilled glass with a classic horseradish cocktail sauce and a lemon wedge.
Seasoned and lightly breaded, served with fresh marinara and fire roasted peppers.
Four oven baked Louisiana gold-band oysters topped with sautéed spinach, bacon, red peppers, green peppers, and panko breadcrumbs. Finished with our homemade béarnaise sauce.
Freshly pulled duck tenderloin rolled in breadcrumbs and pan-fried golden brown. Served with our Thai chili dipping sauce.
Fried sea salt potato sticks tossed with aged parmesan cheese, white truffle oil, fresh herbs, truffle aioli and cracked black pepper.
Lightly breaded green tomatoes fried golden brown and served over a roasted red pepper coulis. Topped with sweet onion marmalade, goat cheese, and local microgreens.
Guinness beer battered sweet onions served with beer cheese dipping sauce.
Wild-caught Yellowfin Tuna with thinly sliced cucumber, red onion, radish, minced garlic and Wakame seaweed salad. Served over avocado paint and finished with a ginger-soy vinaigrette, crispy wontons and fresh Tobiko.
Served with rainbow carrot, red pepper and yellow squash vegetable ribbons. Finished with a lemon vinaigrette and pea tendrils.
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.
Jumbo sea scallops wrapped in Applewood smoked bacon and served with butternut squash puree, sweet potato sticks and Kentucky bourbon sauce.
Blackened Angus filet mignon tips served on a toasted crostini and topped with Bleu cheese crumbles. Finished with a drizzle of veal au jus.