OUR MENU
download full pdf menu here
Appetizers
Crab Cakes
New Orleans style remoulade and a candied corn relish $13
Brie & Garlic Ravioli
With a chardonnay cream sauce garnished with Sarvecchio parmesan cheese $12
Escargot Roma tomatoes, roasted red peppers, and garlic sautéed with escargot and white wine garnished with Sarvecchio parmesan cheese $10
Beef Carpaccio
Thinly sliced beef tenderloin with capers, red onion, Sarvecchio parmesan cheese, hard boiled egg and truffle oil* $12
Calamari Lightly sautéed with garlic, parsley, and finished with lemon and white wine garnished with Sarvecchio parmesan cheese $9
Spicy "Voo Doo" Shrimp
Gulf shrimp smothered in a zesty seafood fumet $9
Rare Seared Ahi Tuna
Paired with tobiku caviar and seaweed salad* $11
Soups and Salads
Lobster Bisque $6.5
Soup du Jour or House Side Salad $5.5
Rare Seared Tuna Salad
Garnished with scallions and a mango browned butter vinaigrette. Finished with a sesame tapioca cracker* $ 17
Grilled Petite Filet Salad
With red onions, Maytag bleu cheese, and red pepper coulis* $19
Classic Caesar Salad
Fresh romaine, Sarvecchio parmesan cheese, croutons, and our own Caesar dressing* $13
Add Chicken $4
Add Salmon $5
Warm Pear-Bleu Cheese Salad
Mixed greens, Maytag bleu cheese, warm pears, candied walnuts, and balsamic vinaigrette $13
Entrées
All entrées are served with soup du jour, or house salad with choice of dressing, and everyone's favorite bread. Caesar or Warm Pear salad available add $3.5
Shrimp Linguini
In a garlic sage butter on a bed of linguini $21
Lobster Ravioli
Lobster meat, lobster stuffed ravioli with squid ink pasta, and a saffron cream sauce garnished with Sarvecchio parmesan cheese $25
Crawfish Diablo
Penne Pasta tossed with crawfish, andoulli sausage, and a spicy sriracha sauce $19
Wild Mushroom Risotto
Arborio rice cooked short with wild forest blend mushrooms $18
Substitute whole grain pasta for an additional $2.5
Chef's Tasting
Five Course Degustation $55
With Wine Flight $65
Trio of Duck
Grilled Duck Breast, Foie Gras, and Duck Confit with a cherry and port wine gastrique $26
Chicken St Charles
Pan roasted semi boneless ½ chicken, finished with caramelized shallots and bordelaise sauce $21
All Fresh Fish is Flown in Daily. (If Fresh is unavailable, we offer premium IQF fish selections.)
Scallops Dauphine
Pan seared sea scallops topped with an avocado relish
$22Catch of the Day
$Market$
Seafood Bouillabaisse
Shrimp, Scallops, Crab Meat, Crawfish and Tuna in a saffron tomato broth $28
Pan-Fried Walleye
Pan-fried wild Canadian walleye with maple sugar butter and toasted pecans $26
Rare Seared Ahi Tuna
With a soy ginger vinaigrette* $24
Grilled Salmon
Salmon with an anchovy vinaigrette and roasted pepper and black olive relish* $21
Mixed Grill Petite Filet, Lamb Chops, and Quail stuffed with polenta. Accented with a burgundy demi glace*$34
Grilled Tenderloin
8 oz. Char grilled Angus Beef tenderloin topped with lump crab meat and green onions* $30
New York Strip Au Poivre
14oz. Angus Beef strip steak with a sweet whiskey sauce* $28
Roasted Pork Tenderloin
With a sweet fig glaze* $23
Sirloin Filet
10 oz. Angus Beef sirloin filet served with a grilled mushroom skewer and brandy peppercorn cream sauce* $23
Lamb Chops
Roasted garlic & herb encrusted rack of New Zealand lamb served in a savory Pan ju Lie *$33
Rare: Red Cool Center
Medium Rare: Red Warm Center
Medium: Pink Throughout
Medium Well: Trace of Pink
Well: No Pink
We are not responsible for steaks ordered over medium. *Wisconsin Consumer Advisory: our menu may contain raw or undercooked animal ingredients, therefore, there is an increased risk of food borne illness associated with raw animal derived foods, especially if the person has certain medical conditions. 18% gratuity will be added to parties of 6 or more. There will be an $8 charge for a split entrée.
Chef Brett Voss
Chef Alex Shea
Chef Dane Campbell
download full pdf menu here
Appetizers
Crab Cakes
New Orleans style remoulade and a candied corn relish $13
Brie & Garlic Ravioli
With a chardonnay cream sauce garnished with Sarvecchio parmesan cheese $12
Escargot Roma tomatoes, roasted red peppers, and garlic sautéed with escargot and white wine garnished with Sarvecchio parmesan cheese $10
Beef Carpaccio
Thinly sliced beef tenderloin with capers, red onion, Sarvecchio parmesan cheese, hard boiled egg and truffle oil* $12
Calamari Lightly sautéed with garlic, parsley, and finished with lemon and white wine garnished with Sarvecchio parmesan cheese $9
Spicy "Voo Doo" Shrimp
Gulf shrimp smothered in a zesty seafood fumet $9
Rare Seared Ahi Tuna
Paired with tobiku caviar and seaweed salad* $11
Soups and Salads
Lobster Bisque $6.5
Soup du Jour or House Side Salad $5.5
Rare Seared Tuna Salad
Garnished with scallions and a mango browned butter vinaigrette. Finished with a sesame tapioca cracker* $ 17
Grilled Petite Filet Salad
With red onions, Maytag bleu cheese, and red pepper coulis* $19
Classic Caesar Salad
Fresh romaine, Sarvecchio parmesan cheese, croutons, and our own Caesar dressing* $13
Add Chicken $4
Add Salmon $5
Warm Pear-Bleu Cheese Salad
Mixed greens, Maytag bleu cheese, warm pears, candied walnuts, and balsamic vinaigrette $13
Entrées
All entrées are served with soup du jour, or house salad with choice of dressing, and everyone's favorite bread. Caesar or Warm Pear salad available add $3.5
Shrimp Linguini
In a garlic sage butter on a bed of linguini $21
Lobster Ravioli
Lobster meat, lobster stuffed ravioli with squid ink pasta, and a saffron cream sauce garnished with Sarvecchio parmesan cheese $25
Crawfish Diablo
Penne Pasta tossed with crawfish, andoulli sausage, and a spicy sriracha sauce $19
Wild Mushroom Risotto
Arborio rice cooked short with wild forest blend mushrooms $18
Substitute whole grain pasta for an additional $2.5
Chef's Tasting
Five Course Degustation $55
With Wine Flight $65
Trio of Duck
Grilled Duck Breast, Foie Gras, and Duck Confit with a cherry and port wine gastrique $26
Chicken St Charles
Pan roasted semi boneless ½ chicken, finished with caramelized shallots and bordelaise sauce $21
All Fresh Fish is Flown in Daily. (If Fresh is unavailable, we offer premium IQF fish selections.)
Scallops Dauphine
Pan seared sea scallops topped with an avocado relish
$22Catch of the Day
$Market$
Seafood Bouillabaisse
Shrimp, Scallops, Crab Meat, Crawfish and Tuna in a saffron tomato broth $28
Pan-Fried Walleye
Pan-fried wild Canadian walleye with maple sugar butter and toasted pecans $26
Rare Seared Ahi Tuna
With a soy ginger vinaigrette* $24
Grilled Salmon
Salmon with an anchovy vinaigrette and roasted pepper and black olive relish* $21
Mixed Grill Petite Filet, Lamb Chops, and Quail stuffed with polenta. Accented with a burgundy demi glace*$34
Grilled Tenderloin
8 oz. Char grilled Angus Beef tenderloin topped with lump crab meat and green onions* $30
New York Strip Au Poivre
14oz. Angus Beef strip steak with a sweet whiskey sauce* $28
Roasted Pork Tenderloin
With a sweet fig glaze* $23
Sirloin Filet
10 oz. Angus Beef sirloin filet served with a grilled mushroom skewer and brandy peppercorn cream sauce* $23
Lamb Chops
Roasted garlic & herb encrusted rack of New Zealand lamb served in a savory Pan ju Lie *$33
Rare: Red Cool Center
Medium Rare: Red Warm Center
Medium: Pink Throughout
Medium Well: Trace of Pink
Well: No Pink
We are not responsible for steaks ordered over medium. *Wisconsin Consumer Advisory: our menu may contain raw or undercooked animal ingredients, therefore, there is an increased risk of food borne illness associated with raw animal derived foods, especially if the person has certain medical conditions. 18% gratuity will be added to parties of 6 or more. There will be an $8 charge for a split entrée.
Chef Brett Voss
Chef Alex Shea
Chef Dane Campbell
This Week's Feb 21-Feb 27 Char Grilled Lamb Chops $14 Pan Seared Grouper $23 Pork Tenderloin $23
Specials.
With an Apple Cabbage Slaw
Accompanied by a Strawberry Mint Salsa
Stuffed with Prosciutto, Spinach, and Gouda Cheese. Served with a Sherry Demi-Glace.
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