Lemon vinaigrette and shaved Parmesan.

Special blend of herbs and cheeses, smoked chicken breast, and Louisiana hot sauce melted and served bubbling with grilled flatbread.

Flash-fried with pickled peppers, scallions, and wasabi aioli.

Hand-rolled sweet dough pretzels tossed in sea salt and served with our house Schlafly Pale Ale and Wisconsin aged cheddar sauce.

Three mini corn tortillas filled with mahi mahi and yuzu kale slaw and topped with a tamarind sauce.

Ginger soy sauce and wasabi aioli.

In-house hot smoked salmon with lemon dill goat cheese, capers, and red onion.

Fresh mozzarella and Italian herbs stuffed in veal meatballs and roasted in a spicy tomato sauce with grilled French bread.

Soy hot sauce, bleu cheese, or Red Hot Riplets spice with ranch.

Three sliders with a soy-ginger glaze, mirin pickles, and onion crisps on mini sweet Hawaiian rolls. Served with a side of wasabi aioli and kimchee ketchup.

Panko-crusted with a BBQ aioli.

Please contact the restaurant for the current selection.

Mixed greens, Parmesan, tomato, red onion, and croutons tossed with your choice of dressing.

Romaine hearts, Parmesan cheese, and garlic croutons tossed in a house lemon Caesar.

Mixed greens, grape tomatoes, feta, cucumber, red onions, Kalamata olives, and grilled pita served with a Greek vinaigrette.

Braised beets, herbed goat cheese, red onion, crushed pistachio, and baby arugula with a red wine vinaigrette.

Shredded Napa cabbage, carrots, green onions, candied cashews, mandarin oranges, sweet chili-glazed chicken, and crispy wontons tossed with a soy-miso vinaigrette.

Hot house tomatoes, fresh mozzarella cheese, red onion, and baby arugula with a balsamic vinaigrette and served with grilled French bread.

Blackened Angus beef, iceberg wedge, crumbled Gorgonzola, bacon, grape tomatoes, red onion, and green goddess dressing.

8 oz. prime rib, Wisconsin cheddar, pecan-smoked bacon, and garlic aioli on toasted brioche and served with lettuce, tomato, red onion, and pickle chips.

8 oz. fresh ground turkey, basil pesto, mozzarella, spinach, and tomato bruschetta on toasted ciabatta.

Pepper jack cheese, chipotle BBQ mayo, guacamole, Bibb lettuce, tomato, and red onion on ciabatta.

Sautéed in a fresh sage sherry brown butter sauce.

Prosciutto-, spinach-, and mozzarella-stuffed chicken with broccolini, potato purée, and a lemon-cream sauce.

Pineapple sticky rice, snap peas, broccoli, bell peppers, bok choy, orange-ginger glaze, crispy shiitake mushrooms, and kaiware sprouts.

Sautéed breaded pork cutlets with Applewood bacon roasted Brussels sprouts and German-style fingerling potato salad in a fresh thyme white wine caper butter sauce.

Sautéed jumbo shrimp and charred local andouille sausage tossed with caramelized onions and Applewood-smoked bacon in a Cajun-spiced cream sauce.

Ozark Forest mushroom risotto, Missouri goat cheese, sautéed spinach, and cherry duck reduction.

Udon noodles, carrots, shiitake mushrooms, baby bok choy, broccoli, bell peppers, and sesame-hoisin sauce.

Angus beef, potato tumblers, grilled asparagus, crispy onions, and Guinness steak sauce.

8 oz. grilled beef tenderloin with wasabi potatoes, sugar snap peas, pepper-hoisin demi-glace, pickled peppers, and lotus chips.

Lemon vinaigrette and shaved Parmesan.

Special blend of herbs and cheeses, smoked chicken breast, and Louisiana hot sauce melted and served bubbling with grilled flatbread.

Flash-fried with pickled peppers, scallions, and wasabi aioli.

Hand-rolled sweet dough pretzels tossed in sea salt and served with our house Schlafly Pale Ale and Wisconsin aged cheddar sauce.

Ginger soy sauce and wasabi aioli.

In-house hot smoked salmon with lemon dill goat cheese, capers, and red onion.

Fresh mozzarella and Italian herbs stuffed in veal meatballs and roasted in a spicy tomato sauce with grilled French bread.

Soy hot sauce, bleu cheese, or Red Hot Riplets spice with ranch.

Panko-crusted with a BBQ aioli.

Please contact the restaurant for the current selection.

Mixed greens, Parmesan, tomato, red onion, and croutons tossed with your choice of dressing.

Romaine hearts, Parmesan cheese, and garlic croutons tossed in a house lemon Caesar.

Shredded Napa cabbage, carrots, green onions, candied cashews, mandarin oranges, sweet chili-glazed chicken, and crispy wontons tossed with a soy-miso vinaigrette.

BBQ chicken breast, mixed greens, roasted corn, bacon, cheddar cheese, and onion straws served with a house-made ranch.

Four grilled shrimp, mixed greens, grape tomatoes, feta, cucumber, red onions, Kalamata olives, and grilled pita served with a Greek vinaigrette.

Braised beets, herbed goat cheese, red onion, crushed pistachio, and baby arugula with a red wine vinaigrette.

Hot house tomatoes, fresh mozzarella cheese, red onion, and baby arugula with a balsamic vinaigrette and served with grilled French bread.

Blackened Angus beef, iceberg wedge, crumbled Gorgonzola, bacon, grape tomatoes, red onion, and green goddess dressing.

Guacamole, bacon, tomato, Havarti, and lemon crème fraîche on griddled sourdough.

Roasted pulled pork, ham, Swiss, dill pickles, and yellow mustard on toasted Cuban bread.

Thinly sliced Volpi prosciutto, Havarti cheese, Bibb lettuce, tomatoes, and a lemon artichoke pesto on baguette.

Breaded pork cutlet on a pretzel roll with Swiss, baby arugula, and a Dijon caper aioli.

Three mini corn tortillas filled with mahi mahi and yuzu kale slaw and topped with a tamarind sauce.

Applewood-smoked with BBQ sauce, cider-vinegar slaw, and crispy onions on toasted brioche.

Breaded green tomatoes, melted provolone, and cheddar cheese on sea salt sourdough bread.

Fried shrimp, Cajun mayo, lettuce, tomato, and pickled on toasted French bread.

Marinated sirloin, caramelized onions, Gorgonzola, horseradish cream, and arugula with a balsamic reduction on a toasted baguette.

8 oz. prime rib.

8 oz. fresh ground turkey.