ENTREE
½ POUND WAGYU BISTRO BURGER*
Wisconsin sharp cheddar cheese, caramelized red onions
and bacon on a toasted potato bun with fries 18
FRENCH DIP
Thin shaved prime rib on an artisan bun with au jus, horseradish cream and French fries 18
CIOPPINO
Tomato based fish stew with mussel, clams, shrimp and white fish 28
BISON BOLOGNESE
Hearty house made bison bolognese over pappardelle pasta 18
PAN SEARED SALMON
Served with garlic herb mashed potatoes, seasonal vegetables, citrus buerre blanc 22
WALLEYE
Wild rice, seasonal vegetables and a lemon beurre blanc 26
CHILEAN SEABASS
Gnocchi, green pea and baby lima bean,
white wine cream sauce with langostine 48
PAN SEARED SEA SCALLOPS
Served with wild mushroom risotto and seasonal vegetables 34
SLOW BRAISED SHORT RIBS
Mashed potatoes, red wine and demi-glace 20
GRILLED BISTRO STEAK*
Served with garlic herb mashed potatoes, seasonal vegetables and demi-glace 20
8 OZ FILET MIGNON*
Served with garlic-herb mashed potato, seasonal vegetables, red wine demi and bone marrow 38
12 OZ GRILLED NEW YORK STRIP*
Scalloped potatoes and creamed spinach 36
OSSO BUCCO
Braised veal shank, saffron risotto, seasonal vegetables, au jus 38
ROASTED HALF CHICKEN
Organic half chicken with garlic-herb mashed potato, vegetables and Sherry chicken jus 29
WILD MUSHROM RAVIOLI
House made pasta with Gruyere cheese, fresh herbs and a blend of wild mushrooms
with a white wine cream sauce 18