Kale and napa cabbage, almonds, grapefruit, Asiago cheese, citrus vinaigrette.

Roasted heirloom beets with baby spinach, arugula and cider-sage vinaigrette.

Crisp romaine, corn relish, fried tortilla strips with cilantro lime vinaigrette.

Anchovies, grated Asiago, fresh herb croutons.

Ceberg lettuce, red onion, applewood smoked bacon, cherry tomatoes, blue cheese crumbles and blue cheese dressing.

Chopped iceberg and romaine lettuce with citrus shrimp or grilled chicken, fresh diced tomato, boiled egg, chopped bacon and creamy Italian dressing.

Chopped iceberg and romaine lettuce with citrus shrimp or grilled chicken, fresh diced tomato, boiled egg, chopped bacon and creamy Italian dressing.

Crisp romaine, corn relish, fried tortilla strips with cilantro lime vinaigrette.

Chopped beef tenderloin, shallots, capers, fresh herbs, mustard sauce served with toast points.

Baby back ribs slow braised then deep fried, Asian 5 spice and herb seasoning.

White wine, butter, shallots, garlic and fresh herbs.

Cucumber and onion salad and sriracha aioli.

House-made sriracha aioli.

Butter, garlic, shallot, white wine and parsley.

Jumbo prawns served in a lemon-garlic butter.

Tuna poke, sesame seed seared tuna and tuna sashimi served with wasabi paste, soy reduction and sesame wonton crisps.

Bistro aioli.

Thin shaved prime rib on an artisan bun with au jus and french fries.

Garlic-herbed mashed potatoes, fresh vegetables and a lemon butter sauce.

Garlic-herbed mashed potatoes, demi-glace and seasonal vegetables.

Sliced ham, turkey and bacon and swiss, served on toasted country white bread with French fries.

Lobster bisque, Caesar salad and chicken salad on a croissant.

Pacific cod with blue corn tortillas, avocado relish, salsa fresco and cilantro cream.

Wisconsin sharp cheddar, applewood smoked bacon, grilled onions and fries.

Basmati rice, with fresh vegetables and lemon butter sauce.

Garlic-herb mashed potato, seasonal vegetables and sherry chicken jus.

Ginger and herb broth, fingerling potatoes, spinach, fresno chili and garlic.

Sun-dried tomato gnocchi, green peas and baby lima beans, white wine cream sauce with langoustine and truffle oil.

Sole dusted in flour and pan seared served with fingerling potatoes, carrots and lemon caper butter.

Grilled lamb chops served with braised local beans, cured lamb and salsa verde.

Bangs island mussels with house-made squid ink tagliatelle, chorizo, tomato, white wine butter.

Bangs island mussels, manilla clams, shrimp and pollock in a white wine, fennel and tomato broth.

Served with garlic herb mashed potatoes, seasonal vegetables and demi-glace.

Thin shaved prime rib on an artisan bun with au jus, horseradish cream and French fries.

Hearty house-made bison bolognese over pappardelle pasta.

Wisconsin sharp cheddar cheese, sauteed red onions and bacon on a toasted potato bun with fries.

Served with garlic herb mashed potatoes, seasonal vegetables, citrus buerre blanc.

House-made lemon-fennel pasta with a creamy filling of gruyere cheese, fresh herbs and a blend of wild mushrooms. Finished with sherry mushroom demi-glace.

Layers of moist chiffon cake and lemon mousse.

Rich fudge brownie with house-made salted caramel gelato, fresh berries and whipped cream.

Traditional Boston cream pie. Cake with layers of pastry cream and chocolate ganache.

Rich milk chocolate mousse and vanilla whipped cream, white and dark chocolate sauces.

Granny smith apple filled with caramel, wrapped in puff pastry and baked served with bourbon creme anglaise.

Rich warm chocolate cake with house-made whipped cream and berries.

Fennel crusted ahi tuna and arugula with lemon vinaigrette served with preserved lemon rice.

Scalloped potatoes and creamed spinach.

Colorado trout sauteed and served with an herb vegetable rice and brown butter.

Pan seared and served with herbed cannellini beans, pancetta and vegetable succotash with cider-sage gastrique.

Braised veal shank, saffron risotto, seasonal vegetables, au jus.

Organic half chicken with garlic-herb mashed potato, seasonal vegetables and sherry chicken jus.

Served with garlic-herb mashed potato, seasonal vegetables and sauce bearnaise.

Jumbo sea scallops pan seared and served with bacon-gruyere risotto, seasonal vegetables and watercress.