Ristorante Bartolotta dal 1993

French ham, country pork pâté, chicken liver mousse, Saucisson Sec, assortment of preserves and bread

Tasting of French imported cheeses served with honeycomb, preserves, fruit, and cranberry-walnut bread

Chicken liver mousse, apricot preserves, and toasted brioche

Country pork pâté served with cornichons, Meaux mustard, warm baguette

Caramelized Honeycrisp apples baked in an almond cake, topped with apple glaze and Cognac ice cream

Madagascar vanilla bean custard, caramelized sugar, fresh fruit

Valrhona Guanaja Dark Chocolate Mousse, praline crust, toasted coconut and coconut ice cream

Three scoops of sorbet du jour

Light and airy lemon soufflé with lemon and thyme creme anglaise, dusted with powdered sugar

Lime cream, vanilla shortbread tart and raspberry gel

Traditional Burgundy snails with garlic-parsley butter, cherry tomato, and sautéed mushroom under flaky puff pastry crust

Seared Hudson Valley foie gras, spiced red wine-poached pears, hazelnuts, and toasted brioche

Pan-seared sea scallops and shrimp with sautéed mushrooms, cherry tomato, shallot cream sauce, and leek and brioche breadcrumbs

Sautéed seasonal mushrooms

Caramelized Brussels sprouts

Bistro French fries with Belgian aioli

Buttered French beans

Roasted Yukon Gold potatoes

Potato purée

Pan-seared boneless ribeye with oven-roasted Yukon Gold potatoes, sautéed wild mushroom medley and red wine demi-glace sauce

Roasted chicken in a rich chicken-double cream sauce with whipped potato purée, butter-bathed button mushrooms and a petit salad with tarragon vinaigrette

True whole-roasted Dover sole with brown butter-lemon sauce, fingerling potatoes, French beans, and filleted table side

Grilled hanger steak with bistro frites with choice of red wine-shallot butter, Roquefort butter, or maître d'hôtel butter

Crispy confit duck leg, braised French lentils, watercress salad, duck breast prosciutto, and cassis duck sauce

Light and airy dumplings with sautéed wild mushroom medley, braised leeks, mushroom and Madeira cream sauce, Comté cheese, and petite salad

Lightly breaded and fried soft-boiled egg with wild mushrooms, frisée lettuce, black truffle-brown butter vinaigrette

Roquefort blue cheese with a salad of Granny Smith apples, Belgian endive, radicchio, and walnut in a red wine vinaigrette

Bibb lettuce with hard-boiled egg, shaved carrots, radish, red onion, and herbs in a white wine vinaigrette

Our signature baked French onion soup with toasted baguette and gratinéed Gruyère cheese

Supporting Wisconsin Cheesemakers, Creameries, & Dairy Farmers

Supporting Wisconsin Cheesemakers, Creameries, & Dairy Farmers

Calamari Marinated in Garlic, Mint, and Lemon, Lightly Floured & Fried. Served with Marinara Sauce

Thinly Sliced Raw New York Strip, Four Peppercorn Aioli, Arugula, SarVecchio Parmesan, Fresh Horseradish, Fried Capers, Cocktail Rye Bread

Maryland Style Blue Crab Cake with Pickled Jalapeno Remoulade, Mixed Greens, Lemon

Thinly-Sliced Spanish Onions Marinated in Buttermilk, Lightly-Floured & Fried. Served with Ranch Dressing

Classic Vanilla Ice Cream with Fresh Illy Espresso

Cinnamon Swirl Banana Bread, Toffee Sauce, Buttermilk Ice Cream

Whipped Fall Spice Custard, Cranberry Purée, Candied Pecans

Daily Seasonal Selection

Chocolate Custard, Candied Hazelnuts, Hazelnut Anglaise

Marinated Cherry Tomatoes, Peppadew Peppers, Petite Greens, Lemon Dressing

Seasonal Fruit, Chantilly Cream, & Wisconsin Maple Syrup

House Burger and Bun with Grilled Onions, Bacon, Fried Egg, & Herb French Fries

Seared Chicken Breast with Preserved Lemon, Capers, White Wine, & Arugula

Thick Cut Bacon, Little Gem Lettuce, & Vine-Ripe Tomatoes on Texas Toast with Garlic Aioli

Three Chef's Choice Oysters served with Mignonette, Lemon, & Tabasco

Three U-12 Shrimp served with Cocktail Sauce

Daily Seasonal Soup Selection

Halved Grapefruit Caramelized with Demerara Sugar

Meyer Lemon Yogurt, Macerated Berries, & Almond Granola

Smoked Rainbow Trout Spread, Pickled Onions, Capers, Rye Toast

Grilled ½ lb Wagyu patty, brioche bun, lettuce, tomato, onion, Bacchus secret sauce, choice of cheese. Served with frites. Cheese options: Hook's 3-Year Cheddar, Blue Paradise, Edelweiss Creamery Butterkäse

Mixture of nuts coated in pepper and bourbon barrel smoked sugar

Blend of imported olives in citrus, herbs, and olive oil

Six meatballs with furikake sesame crunch, and scallions

Fermented peppercorn 'ranch'

Your choice of eggs, breakfast potatoes, and choice of 2 pieces of bacon or sausage

Freshly-made 3 egg omelet with your choice of 3 toppings: Ham, Bacon, Sausage, Cheddar Cheese, Swiss Cheese, Bell Pepper, Red Onion, Mushroom, Tomato

Chorizo, scrambled eggs, roasted potatoes, cheddar cheese, and side of salsa

Crispy tater tots, griddled onion, American cheese, and topped with 2 scrambled eggs

Choice of toppings: Craisins, Brown Sugar, Cinnamon, House Granola. Add strawberries or blueberries.

Two fresh griddled pancakes, butter, and syrup. Add strawberries or blueberries.

Griddled traditional French toast, batter-dipped with cinnamon and vanilla. Add strawberries or blueberries.

Fluffy, golden-brown waffle and syrup. Add strawberries or blueberries.

Rich dark chocolate flourless cake

Caramelized Honeycrisp apples baked in an almond cake, topped with apple glaze. Served with whipped crème fraîche

Small plate featuring two French-inspired cheeses with fresh fruit, preserves, honey, toasted bread

Sautéed seasonal mushrooms

French green beans with shallot

Two eggs, any style

Three strips of crispy bacon

Savory buckwheat crepe filled with duck confit, roasted mushrooms, and celery root purée. Topped with two sunny-side-up eggs and petit salad

Classic savory baked egg tart with butternut squash, leeks, fresh sage, and goat cheese. Served with dauphinoise potatoes with a petite salad

Classic savory baked egg tart with butternut squash, leeks, fresh sage, and goat cheese. Served with dauphinoise potatoes with a petite salad

Traditional French-style omelette with braised Swiss chard, caramelized onion, and herb and garlic Boursin cheese. Served with a petite salad with champagne vinaigrette

Traditional Burgundy snails with Pernod garlic parsley butter, tomato, and sautéed mushrooms baked under flaky puff pastry crust

Six French-style deviled eggs with whole grain mustard, chives and smoked trout

An assortment of six of freshly baked pastries with jam

Lump crab with onion, leek, and celery warmed with béchamel sauce. Lightly broiled with brie cheese. Served with endive spears and toasted baguette

Breaded and lightly fried goat cheese medallion with fresh grapes, Honeycrisp apples, toasted walnuts, shallot, frisée, and poppy seed vinaigrette

Sweet cream yogurt with fresh berries, lavender honey, and cocoa nib granola

Smoked and poached salmon with dill and chives, preserved lemon and cucumber relish, watercress and toasted brioche

Serves two. Croissant, Cinnamon Roll, Assorted Danish, Scone. Served with Flavored Butter

Court Bouillon-Poached Oishii Shrimp, House-made Cocktail Sauce (3 pc)

Brioche, Tomato, Jalapeño, Mixed Greens

Creamy Lobster Bisque, Tomato, Brandy, Tarragon

French meringue, whipped chantilly, candied chestnut, vanilla ice cream, pear coulis

French Fries, Cocktail Sauce

Parmesan Cheese

French Fries

Cavatappi Pasta, Choice of Marinara Sauce and Parmesan Cheese or Butter and Parmesan Cheese

A colossal 44 oz Porterhouse, perfectly seared & elegantly presented for an unforgettable shared indulgence. Choice of Two Potatoes, a Side, & a Sauce

14 oz

10 oz

Add House-made Salsa, Fresh Guacamole, Cheese Sauce

Start with a giant flour tortilla and stuff it with your choice of main ingredients, fresh toppings and signature salsa. Add Savory Ground Beef, Slow-Braised Chicken or Roasted Chile-Lime Tofu

Skip the carbs. Choose your main ingredient and build your layers of fresh toppings and signature salsa. Add Savory Ground Beef, Slow-Braised Chicken or Roasted Chile-Lime Tofu

House-made tortilla chips loaded with your choice of main ingredient, fresh toppings, and signature salsa. Add Savory Ground Beef, Slow-Braised Chicken or Roasted Chile-Lime Tofu

Savory ground beef simmered in a signature house-blend of toasted cumin, garlic, and Mexican oregano in a tortilla of your choice topped with your favorite ingredients. Includes rice and refried beans

Tender, juicy chicken slow-braised in a smoky chipotle-tomato broth in a tortilla of your choice topped with your favorite ingredients. Includes rice and refried beans

Crispy roasted tofu tossed in a zesty guajillo-lime seasoning in a tortilla of your choice topped with your favorite ingredients. Includes rice and refried beans

Caramelized Crispy Banana Chips, Banana Gelato

Candied Pecans, Cream Cheese Frosting

Platinum Osetra Caviar, Vanilla Gelato, Tuscan Extra Virgin Olive Oil, Sea Salt

Seasonal Preparation

Pan-seared tender filet mignon alongside crab, served with Yukon Gold Potato Purée, Green Beans, Béarnaise Sauce

Pan-seared tender filet mignon alongside lobster, served with Yukon Gold Potato Purée, Green Beans, Béarnaise Sauce

Pan-seared tender filet mignon alongside salmon, served with Yukon Gold Potato Purée, Green Beans, Béarnaise Sauce

Pan-seared tender filet mignon alongside scallops, served with Yukon Gold Potato Purée, Green Beans, Béarnaise Sauce

Pan-Seared, Topped with Lump Crab, Yukon Gold Potato Puree, Sautéed Broccolini, Tomato-Caper Sauce with Fresh Oregano

Lightly Pan-Seared, Parsnip and Yukon Gold Potato Purée, Sautéed Green Beans, Lemon-Caper Brown Butter, Sage

Stuffed with Lemon & Sweet Herbs, Smashed Fingerling Potatoes, Sautéed Broccolini, Marcona Almond-Romesco Sauce

Warmed in Tarragon Butter, Toasted Brioche Bun, French Fries

Cheese, Lettuce, Tomato, Onion, Sciortino's Bun, French Fries

Chilled, Old Bay Mayo, Celery, Toasted Brioche Bun, Fries

Pacific Coast Manila Clams, Bloomed Cherry Tomatoes, Calabrian Chilis, Crispy Pork Belly, Grilled Baguette

Butternut Squash Risotto, Fried Brussels Sprout Leaves, Roasted Cauliflower, Maple-Apple Cider Reduction

Buttered Red Potatoes, Sautéed Green Beans, Warm Drawn Butter

Crisp Romaine Lettuce, Garlic Croutons, Parmesan, Creamy Anchovy Dressing

Crisp Romaine Lettuce, Nueske's Bacon, Tomatoes, Shaved Red Onions, Penta Crème Blue Cheese, Bacon Breadcrumbs

Creamy Lobster Bisque, Tomato, Brandy, Tarragon

Creamy Lobster Bisque, Tomato, Brandy, Tarragon with 2 oz Maine Lobster

Steamed Organic Mussels in Chardonnay, Anchovy, Garlic, Wisconsin Cream, Grilled Baguette

Berkshire Pork Belly Confit, Butternut Squash Purée, Wild Mushrooms, Maple-Apple Cider Reduction

Fresh, Hand-Cut, Marinated in Garlic & Mint, House-Made Marinara

Roasted Cauliflower, Fried Brussels Sprout Leaves, Maple-Apple Cider Reduction

Two Thinly Pounded Chicken Breasts, Coated with Parmesan Breadcrumbs, Pan-Seared, Served with Fresh Arugula, Lemon, and a Tomato-Caper Sauce with Fresh Oregano

Creamy Bufala Mozzarella, Bloomed Cherry Tomatoes, Marcona Almond-Romesco Sauce, Basil, Wilted Arugula

Sautéed Broccolini, Smashed Fingerling Potatoes, Classic Brandy-Peppercorn Sauce

Roasted cauliflower and braised leeks with walnut and herb pistou and mousseline sauce

Braised endive and pasta with Gruyère cheese sauce, gratinéed with brioche breadcrumbs. Topped with crispy Bayonne ham

Light and airy halibut quenelles with hen of the woods mushrooms, poached apples, and French cider cream sauce

Lightly-breaded and fried confit pork with creamy braised cabbage, shallots, cornichon, and Riesling pork jus

Country duck and pork pate wrapped in bacon and studded with golden raisins, toasted hazelnuts, and port wine. Served with arugula, cornichons, red onion compote, and baguette

Fresh yellowfin tuna tossed in a creamy mustard dressing with capers, cornichons, and raw onion. Topped with a hard-boiled quail egg and crispy potato. With herbs de Provence crostinis

Marinated and roasted squab breast with confit squab and butternut squash stuffed potato cake. With fennel salad and a honey, rosemary, and port wine squab jus

Pan-seared veal tenderloin medallion with potato purée, braised Swiss chard, and creamy sorrel sauce

Bacon-wrapped trout with brioche and herb stuffing. Served with carrots, pearl onions, button mushrooms, and rich red wine sauce

New York-style cheesecake, topped with Kirschwasser cherry and whipped cream

A rich house-made chocolate cake, molten fudge center, raspberry coulis, vanilla bean ice cream

Vanilla bean ice cream, topped with hot fudge, caramel sauce, praline blondie fudge brownies, fresh whipped chantilly cream, cherry

Our version of the classic: light meringue vanilla ice cream, whipped chantilly cream, macerated strawberries

Brandy, crème de cacao, ice cream

Crème de menthe, crème de cacao, ice cream

Coffee Liqueur, Irish Cream, Amaretto, Crème de Cocoa, Ice Cream

Crème de Cacao, Crème de Noyaux, Vanilla Ice cream, Topped with Whipped Cream and a Cherry

Sliced Roast Beef, Cheddar Cheese, Crispy Onions, and Horseradish Mayo on a Pretzilla Pretzel Bun

Oven-Roasted Turkey Breast, Applewood Smoked Ham, Crispy Bacon, Provolone Cheese, Lettuce, Tomato, and Mustard Mayo on Texas Toast

Whole-Sliced Avocado, Cucumber, Kale, Tomato, Bell Peppers, and Roasted Red Pepper Hummus in a Spinach Wrap

Oven-Roasted Turkey Breast, Spicy Avocado Spread, Pepper Jack Cheese, Lettuce, Tomato, and Chipotle Mayo in a Whole Wheat Wrap

New England-Style, Bacon, Potatoes

Berry Sauce, Maple Syrup

Potato Purée, Green Beans

Breakfast Potatoes

Choice of appetizer, entrée, and dessert

Remoulade, Carrot and Celery Slaw

Warm green and white asparagus with smoked trout roe hollandaise, sautéed leeks, brioche croutons and watercress

Poached jumbo shrimp cocktail with Bibb lettuce, cucumber, orange vinaigrette and Cognac mayonnaise cocktail sauce

Lightly bread and fried cauliflower croquette with curry carrot aioli, fried mint, caramelized cauliflower and golden raisins

Sweet cream yogurt with cocoa nib and seed granola, fresh berries, and fresh mint. Available only during brunch service

Two 6oz Meribelle Crab Cakes, Pan-Seared, Served with Roasted Asparagus and Tartar & Bearnaise Sauces

Black Tiger Shrimp, Wine Butter Sauce, Confit Cherry Tomatoes, Lemon, Crostini

Half-Dozen Hammerhead Oysters, Lemon Garlic Butter, Breadcrumbs, Charred Lemon

Half-Pound Steamed King Crab Legs, Clarified Butter, Red Roasted Potatoes

Chef Choice Cut, Wood-Oven Roasted, Choice of Potato and Sauce

Lemon and almond cake with Rishi Earl Grey tea crème anglaise, fresh fruit and candied lemon

Passion fruit mousse with coconut granola, white chocolate yogurt sauce and edible flower

Rich baked cherry custard with Amarena cherries and chocolate crumble

Stacked pate choux filled with mocha diplomat cream and topped with chocolate ganache. Served with Illy espresso caramel, Chantilly cream and candied cocoa nibs

Thinly Pounded Chicken Breasts, Coated with Parmesan Breadcrumbs, Arugula, Lemon, Tomato-Caper Sauce, Fresh Oregano

Fingerling potato confit, honey-glazed carrots, espresso-steak sauce

Smoked honeynut squash, grilled pear and endive, pear mostardo, duck jus

Lightly pan-fried coppa steak, karashi mustard, shredded cabbage, pickled carrot, cucumber, scallions, tonkatsu sauce

Fingerling potato confit, roasted Romanesco, parsnip, trout roe chive beurre blanc, watercress

Ginger basmati rice, seaweed salad, smoked shoyu fumet, sesame crunch

Roasted honeynut squash, black garlic vinaigrette, fine herbes, Pleasant Ridge reserve

Roasted maitake, black garlic, crisp parsnip

Hand-crafted tagliatelle, Heritage Berkshire pork, tomato, Parmesan, oregano

Hundred Acre's greens, poached quince, honey crisp apple, Blakesville's Brebis cheese, pepita granola, maple apple cider vinaigrette

¼ pound Angus Beef patty with American cheese on a toasted bun

¼ pound Angus Beef patty on a toasted bun

¼ pound Angus Beef patty with crispy bacon, cheddar cheese, caramelized onions, and BBQ sauce on a toasted bun

¼ pound Angus Beef patty with garlic aioli, caramelized onions, cheddar cheese, and Swiss cheese on Texas toast

2 Angus Beef patties with American cheese, Thousand Island Dressing, lettuce, tomato, and onion on a toasted bun

Crispy all white meat chicken tenders

Crispy chicken patty on a toasted bun

Crispy chicken patty tossed in Frank's Red Hot Buffalo Sauce with lettuce, tomato, and a blue cheese-ranch dressing on a toasted bun

Grilled chicken breast on a toasted bun

Grilled Plant-Based Burger on a toasted bun

Texas toast with your choice of cheese

8 slices of crispy bacon, lettuce, tomato, and mayo on Texas toast

Grilled Turkey Burger on a toasted bun

Creamed Spinach, Pernod, Bacon Breadcrumbs

Creamy Italian Polenta, Roasted Brussels Sprouts, Bourbon-Bacon Chicken Jus

Toasted Pepitas, Chanterelle Mushroom Conserva, Herb Oil, Aged Balsamic

Prosciutto-Wrapped Figs, Creamy Salsify, Black Peppercorn-Duck Jus

Half Maine Lobster Broiled with Cognac, Cream, Mustard, Lemon, Red Potatoes, & Italian Parsley

Pan-Seared Salmon, Roasted Delicata Squash, Seasonal Mushrooms, Pine Nuts, Sage Brown Butter Sauce

Lemon Pudding, Lemon-Imbibed Cake, Milk Crumble, Spruce Honey Whipped Cream, Michigan Blueberries

Hickory and Bourbon Poached Apples, Apple Cider Caramel, Bourbon Brown Sugar Ice Cream

Gingersnap Crust, Seasonal Fruit, Whipped Mascarpone

Whipped Fall Spice Custard, Cranberry Purée, Candied Pecans

Savory buckwheat crepe filled with leek fondue, shrimp and lump crab meat, and mornay sauce. Topped with two sunny side up eggs and petit salade

Classic spring lamb stew with potato puree, carrots, spring peas, baby turnips and pearl onions

Berkshire ham, toasted English muffin, poached eggs, Hollandaise sauce, served with dauphinoise potatoes

Thinly pounded and breaded chicken breast with crispy duck fat potatoes and a petit salad of arugula, radicchio, toasted almonds, shallot, fennel, Ossau Iraty sheep's milk cheese and a lemon caper vinaigrette

14 oz Prime, Center-Cut Filet Mignon baked in Puff Pastry with Mushroom Duxelles, Black Truffle Sauce Périgourdine with Potato Fondants & Roasted Mushrooms

A recipe that evokes childhood memories

A recipe that evokes childhood memories

Apple, Candied Walnut, Dried Door County Cherries, Celery, Grapes, Hook's Blue Cheese Dressing, Endive, Celery Leaves

Hundred Acre Greens, Shaved Fennel, Meyer Lemon Vinaigrette

Wild Mushrooms, Leek Fondue, Demi Smoked Salmon Caviar & Champagne Butter Sauce

Gulf Shrimp, Poached in Caraway Court-Bouillon, Cocktail sauce (5 pc)

Lump Crab Meat, Traditional Tartar Sauce, Petite Salad

Slow Poached Egg Yolk, Pickled Shallot, Mustard, Toasted Sourdough

Potato Purée, Brown Butter-Lemon Sauce, & Parsley with a Light Veal Jus

Roasted & Spiced Carrots, Carrot Purée, Mint Pistou, Toasted Pistachio

7 oz Prime Filet topped with Fresh Lump Crab Meat, Bearnaise Sauce served with Asparagus and Whipped Potatoes

7oz Pan-Seared, Barrel-Cut Filet served with Wilted Spinach, Pearl Onions, & Madeira Sauce

Margaret River Wagyu 12 oz Australian Delmonico Ribeye with Loaded Baby Sweet Potatoes, Herbed Shallot Alpine Cheese, Crispy Ham, Topped with Classic Bordelaise Sauce

Twin Cold-Water Spiny Lobster Tails with Aromatic Herb Beurre Blanc & Creamed Spinach and 36oz Prime Ribeye with Cabernet Shallot Sauce & Scalloped Potatoes

Mixed Mesclun Greens with Fresh Cucumber, Red Onion, Crisp Radishes, Shaved Carrots, and Cherry Tomatoes with Choice of Dressing

Boston Lettuce Drizzled with House-Made Bleu Cheese Dressing, Topped with Roth Bleu Cheese Crumbles, Crisp Bacon, and Red Onion

½ lb Angus Patty on a Buttered Sciortino Bun, Choice of Cheddar, Swiss, or Blue Cheese, Lettuce, Tomato, Red Onion, Pickle Spear, Served with French Fries

Strip Steak with Widmer's Brick Cheese Spread, Bacon Jam, Arugula and Roasted Red Pepper Aioli on a Buttered Sciortino's Roll, Served with French Fries

Roasted Faroe Island Salmon, Miso-honey Glaze, Farro, Roasted Cauliflower and Shitake Mushrooms

Pan-Seared Sea Scallops with Sweet Potato Puree, Crispy Brussels Sprouts, Pecan Brown Butter and Brandy-Cider Reduction

Two 5 oz Cold Water Tails with Sautéed Spinach, Potato Purée, Drawn Butter

Crisp Romaine Lettuce with an Anchovy- Romano Dressing, Croutons, Sartori Parmesan Cheese

Iceberg Lettuce with Buttermilk Ranch Dressing, Cherry Tomatoes, Shaved Red Onion, Carr Valley Blue Cheese Crumbles, Honey-Cured Bacon Lardons, Chives

Mixed Greens, Cucumber, Shaved Fennel, Red Onion, Radish, Shaved Carrots, Dill, Champagne Vinaigrette

Smooth and Creamy Mushroom Soup with a hint of Madeira Wine and Black Truffle Oil

Creamy Shellfish Soup

Served Saturday

Ask your server!

Roasted Cauliflower with Farro, Brussels Sprouts, Shitake Mushrooms, and Miso-Honey Glaze

Caramelized Eggplant, Basil, Fresh Mozzarella Pearls, Sartori Parmesan, Pomodoro Sauce

Semi-Boneless Bell and Evans Chicken with Potato Puree, Roasted Broccolini, and Madeira Chicken Jus

Five Pan-Seared Sea Scallops, Served with Crispy Brussels Sprouts, Buttered Red Bliss Potatoes, and Lemon-Butter Sauce

Two Thinly Pounded Chicken Breasts, Coated in Parmesan-Herb Breadcrumbs, Pan-Seared Until Crisp, Served with Garlic Mashed Potatoes, Sautéed Spinach, and Lemon-Caper Sauce

Baked Skin-On Atlantic Salmon, Coated with Honey Mustard and Parmesan-Herb Breadcrumbs with Fresh Dill, Buttered Red Bliss Potatoes, Sautéed Broccoli, and Beurre Blanc

Five Jumbo Gulf Shrimp Tossed with Rigatoni Pasta, Roasted Peppers, Confit Tomatoes, and Vodka Tomato Cream Sauce, Topped with Freshly Grated Pecorino and Fresh Basil

Chickpea purée, preserved lemon relish, Calabrian chili oil

Wisconsin White Cheddar Curds, Hand-Breaded and Fried Crisp, Served with House-Made Ranch Dressing

Five Jumbo Citrus-Poached Gulf Shrimp, Served with Cocktail Sauce and Fresh Lemon

Creamy Gouda and Fontina Cheeses Blended with Diced Artichoke Heart and Lump Crab, Served with Crisp Ciabatta Crostini

A Classic Assortment of Crudité, Served with House-Made Green Goddess Dressing

Surf and turf combo

Surf and turf combo

16 oz

7 oz

14 oz

Potato option

Full Slab of Baby-Back Pork Ribs, Broiled with Bartolotta's Signature BBQ Sauce, Served with Crinkle-Cut Fries and Cole Slaw

Hand-Battered Bluegill Fillets on a Toasted Brioche Bun, Topped with Lemon-Caper Cole Slaw, Red Onion, and Tomato, Served with Crinkle-Cut Fries

Half-Pound Black Angus Patty on a Toasted Brioche Bun with House-Made Garlic Aioli, Lettuce, Tomato, and Red Onion, Served with Crinkle-Cut Fries

Cherry tomato, torpedo onion, fennel, sherry-balsamic vinaigrette

Cabernet-braised, Yukon Gold potato mousseline, honey-glazed carrots

Fingerling potato confit, honeynut squash, herbed chicken jus

Apricot rosemary compote, caramel mousse, almond milk ice cream

Daily selection

Vanilla crème anglaise, hazelnut ice cream, candied hazelnuts

Fruit preserve, local honey, Marcona almonds

Bloomed cherry tomatoes, slivered garlic, extra virgin olive oil, Parmesan

Crisp sunchoke, asparagus, heirloom carrots, summer squash, dill pollen beurre blanc

Daily selection

Vanilla crème anglaise, hazelnut ice cream, candied hazelnuts

Fruit preserve, local honey, Marcona almonds

Hand-Battered Lake Perch, Sea Scallops, Atlantic Cod, Jumbo Gulf Shrimp, and Calamari, Served with Cole Slaw, Crinkle-Cut Fries, and House-Made Tartar Sauce

Marinated in Garlic and Fresh Herbs, Slow-Roasted and Sliced Thick, Served with Garlic Mashed Potatoes, Au Jus, and House-Made Horseradish Cream

Hook's Cheese, Mineral Point

Hook's Cheese, Mineral Point

Edelweiss Creamery, Monticello

LaClare Family Creamery, Malone

Roelli Cheese Haus, Shullsberg