Customize your experience 3 courses $90

Shooter cup of  Gazpacho soup with a Wisconsin grilled cheese. One bite for dipping (may substitute Tomato basil)

Blended Mediterranean olives, sundried tomatoes and capers served with a side of soft brie and honey or fruit preserves, along with hard cheeses from the coast of Italy with a side of grilled sour dough crostini

Incredible seasonal favorite with roasted red pepper, smoked bacon and duck breast filet in filo wonton 

Grilled  julienned chicken breast with apples and red grapes on an endive spear

 Made with the freshest crabmeat from Maryland's blue crabs 

 Fresh greens, Baby Tomatoes, Extra Virgin Olive Oil, Balsamic Glaze, Prosciutto, served with Crostini’s 

 Rosemary and Sun-dried Tomato Focaccia,
Honey, Truffle Whipped Ricotta 

 Lemon, Cocktail Sauce  

Gruyere cheese, sautéed onions, hickory smoked bacon

Creamy and Rich, with Gruyere and Fontina Cheese and served with grilled crostini

Jumbo scallop with bacon and served with Sauce Remoulade 

Brie cheese wheel wrapped in a puff pastry brushed with melted butter and baked to soft, warm goodness

Warm, thin sliced ham with cheese and creamy bechamel sauce on grilled panini bread

A Cup of Chef's Choice Soup

Mixed greens with cucumbers, red onion,  cherry tomato, shaved carrot with house made croutons and dressed in our house-made Italian vinaigrette. Ask about other dressing choices. 

Crisp Boston lettuce with bacon, blue cheese, red onion and fresh herbs, dressed with buttermilk blue cheese dressing 

Fresh, crisp romaine lettuce with shaved parmesan Romano cheese and house made croutons and dressing 

Amish chicken breast and thigh,  Roasted Red  potatoes, crispy Brussels sprouts with bacon

Paired with  rainbow roasted carrots, Rosemary Red potato wedges, rich red wine demi glaze  sauce 

Egg plant stuffed with ricotta cheese roasted squash, zucchini and mushrooms, Marzano tomato red sauce with parmesan cheese  and mozzarella dusting. 

Served  with  Red potato wedges, and  sautéed fresh green beans and cherry tomato halves. 

Served with Redskin roasted potatoes and Chef’s choice seasonal vegetable   (Sauce choices Béarnaise sauce, Tawny Port reduction, Hollandaise Oscar, Scallops, Black Truffle Butter. Chimi Churi Sauce, sautéed mushrooms and onions.  $9 for added topping.  

Italian favorite with rigatoni and Bollanaese meat sauce. Served with garlic toast (can substitute marinara with fresh grilled vegetables as meatless option)

Feller's Ranch Domestic Wagyu, 14 Day Dry-Aged, boneless. Origin: Conger, MN served with local grown Okray twice baked potato . Chef's choice vegetable. 

6 oz. Filet Mignon with 3 Gulf Shrimp with lobster cream sauce served with Yukon gold mashed potato, garden green beans.

Pork Tenderloin roast with mustard glaze braised red cabbage and apples.  This meal is served with House made cranberry sauce in a side car. 

Boiled White Fish, Smashed Red potatoes, Corn,  lemon and clarified butter.  

Cheese, Lettuce, Tomato, Brioche Bun, House made French Fries 

Wonderful, creamy and full of umami flavor. 

 Grilled and served with  fingerling potatoes 

 Neuskes Bacon, Root vegetables, Wild Rice 

 16 oz. roasted rib veal chop ”Saggio” in a garlic-sage jus, topped with crispy shallots 

Honey crisp apples with brown sugar crumble drizzled with honey and maple syrup. Topped with Chantilly cream.  Add vanilla bean ice cream for $1.25 

Grandmas' recipe home spun short cakes with Strawberry compote and whipped cream topping

Vanilla Bean-Baked Custard with a Caramelized Sugar Crust 

New York-Style Cheesecake, topped with Brandy glazed  Door county cherries and whipped Cream 

House blended Sorbet or Gelato with rich Wisconsin cream and berries

Local artesian cheeses, apricot preserves, honey, dates and almonds

Marcona Almonds, Greek Yogurt, Honey