BlackWood American Grill

fresh mixed greens, seasonal vine ripened tomatoes and hass avocado tossed in fresh herb vinaigrette finished with wisconsin bleu cheese dressing, applewood smoked bacon, deviled eggs and toasted focaccia crouton

in tune with the traditional louie, king crab leg, poached day boat scallops and shrimp over fresh greens tossed in louie dressing with broiled asparagus, sliced tomato, cucumber and our famous deviled eggs

creamy gruyere cheese blanketing a savory crouton and rich broth

soup changes often, made with the finest seasonal ingredients

creme fraiche, wood smoked bacon, gruyere and caramelized onion

barbacoa style slow cooked beef in a blend of fire roasted chiles wrapped in pastry, with fresh mango sauce and chipotle crema

fresh fillet of salmon lightly smoked in house and oven finished with a smear of laura chanel goat cheese, sun-dried cherries, a splash of warm molasses vinaigrette and toasted crustades

blended with haas avocado, crisp julienne vegetables, sesame, soy and sweet chile garlic sauce

flash fried and tossed in a garlic and white wine reduction with tomato, green onion, tabasco, worcestershire and lemon butter

ppened when you order, served with bloody mary sauce and cucumber relish

fried spinach and leeks with mustard dressing and pancetta lardons

served chopped, then tossed in a zesty green chile caesar dressing with corn bread croutons, marinated olives and shaved parmesan cheese

tossed field greens in passion fruit vinaigrette with apricot, sweet red onion, roasted tomatoes, goat cheese and caramelized hazelnuts

best of the season, vine ripened tomatoes, sweet onion, cucumber, fresh chopped herbs with wood smoked bacon and buttermilk vinaigrette

served ice cold with maytag blue cheese dressing, fresh herb vinaigrette, toasted pecans and baked spiced apple

with warm bacon dressing, deviled egg, bacon, mushrooms and shaved red onion

fresh ground chuck with melted gorgonzola and munster cheese, bacon, caramelized onion, arugula and thousand island dressing on a toasted brioche bun, served with blackwood fries

slow roasted prime rib thinly sliced and piled high on a toasted baguette, served with horseradish sauce, au jus and blackwood fries

corned beef, sauerkraut, baby swiss cheese and russian dressing on griddled rye, served with blackwood fries

with lettuce, red onion and chef's dressing on a toasted baguette, served with blackwood fries

our famous crab cakes with housemade cole slaw and blackwood fries

broiled and herb butter basted over a bed of roasted vegetables and steamed jasmine rice with roasted tomato and chimichuri butter sauce

broiled jumbo shrimp, day boat scallops, accompanied by one of our famous crab cakes, served with roasted vegetables and steamed jasmine rice

selection and preparation changes daily, served with chef's accompaniments

charbroiled loch duart salmon, brushed with a dark rum and brown sugar reduction, served with broiled asparagus, crawfish aioli and a drizzle of balsamic syrup

over fried jasmine rice with lemon butter sauce and slivered green onions

1/2 roasted chicken, butter basted with garlic and herbs, served with blackwood mashed potatoes and pan gravy

with a light spinach and ricotta cheese mousse, served baked and sliced with sundried tomato cream sauce, potato risotto and seasonal vegetables

midwestern beef tenderloin, crimini mushrooms and tender leeks in a szechuan peanut sauce over fettuccine, finished with braised shrimp in a teriyaki shellac

slow braised bone-in beef short rib in rich natural gravy, over blackwood mashed potatoes with frenched green beans, baby carrots and sweet onion

grilled in pink, green, black and white peppercorns over "fresh off the cob" corn relish drizzled with apple jack sauce and haystack onions

pan-seared, then roasted in a caramelized onion and cornbread crust with savory leek bread pudding and lavender glace d' viande

10oz cut charbroiled, sliced and paired with a makers mark kentucky bourbon and chantrell mushroom sauce accompanied by roasted potatoes and artichoke heart medley

8oz filet charbroiled with brandy peppercorn sauce, accompanied by blackwood mashed potatoes and broiled asparagus

14oz prime new york, served with bleu cheese potato dumplings and frenched green beans in brown butter and almonds

a classic combination of steak and lobster. cold water australian lobster and filet mignon served with blackwood mashed potatoes, broiled asparagus and drawn butter

12oz cut of slow roasted Certified Angus aged beef, with blackwood mashed potatoes, au jus and organic horseradish sauce. available friday & saturday. quantities limited

with shaft bleu cheese

cheddar, fontina, and brie cheeses

with pancetta and aged cheddar

crawfish aioli

with Chef's Salt, garlic and butter

mixed sweet and idaho potatoes with garlic and spice

Served tableside with whipped cream and powdered sugar

scharfenburger chocolate sauce

grand marnier creme anglaise

with grand marnier strawberries and white chocolate cream

semi sweet flourless cake, milk chocolate mousse and dark chocolate ganache with tahitian vanilla bean sauce and white balsamic blackberry puree

slow baked custard finished with burnt sugar crust, seasonal berries and tuile cookie garnish

fresh diced manila mango layered with crushed white chocolate pistachio cookies, and vanilla bean ice cream finished with whipped cream and chocolate filled gaufrettes

please ask your server about chef's selected flavors. try them with fresh squeezed lemon for enhanced flavor.

first course - choice of caesar salad, house salad or soup d' jour, second course - served with blackwood mashed potatoes and seasonal fresh vegetables. choose one: petrale sole dore - lemon butter sauce, braised short ribs - country gravy rotisserie half chicken - skillet bbq sauce, third course - blue berry peach crisp a la mode with vanilla bean ice cream or italian sorbetto