Hot and sweet Italian sausage, ground beef, mozzarella, tomatoes, olives and basil.

Duck, bean sprouts and carrots. Served with a Thai chill sauce.

Smoked Gouda, Wisconsin cheddar and Gruyere.

Served with house made chips.

Cheese blend with water chestnuts, baby spinach and house made chips.

Served with marinara sauce, fresh basil and ricotta cheese.

Board for 2.

House seasoned lump crab cakes, dual remoulade sauce and a side of jicama slaw.

12 steamed littlenecks in a garlic white wine broth and charred bread.

Fried calamari tossed with garlic, oil, spinach, cherry peppers and a side of marinara sauce.

Belgian beer braised.

Belgian beer braised.

3 grilled lamb chops served over a bed of arugula.

Sauteed shrimp with spicy lime butter sauce.

Thai sesame or garlic Parmesan.

Chicken and vegetables, pico de gallo and sour cream.

Tomato, peppers and onions, tortilla strips, served over a bed of mixed greens and cilantro lime dressing.

Shaved fennel, beets, goat cheese and candied walnuts with a lemon-honey vinaigrette.

Shaved Parmesan, homemade croutons, anchovies and hard boiled egg and bacon served over romaine.

Tri cabbage blend, scallions, carrots, peanuts and fried wontons with a sesame-ginger vinaigrette.

Grilled seasonal vegetables over lentils with horseradish cream sauce.

Mixed greens, tomato, cucumber and red onions with house dressing.

Buttermilk fried chicken and spicy pickles with a chilli-ancho sauce on brioche bun.

Grilled chicken, fresh mozzarella, roasted tomato, fresh basil and balsamic reduction on ciabatta.

Lettuce, tomato, onions, Sriracha mayo and jicama slaw.

Peppered bacon, avocado, sprouts, lettuce, tomato, mustard and pesto aioli on rye.

Roasted peppers, Parmesan cheese and garlic aioli on toasted ciabatta.

Grilled eggplant, tomato, arugula, portobello mushroom, fresh mozzarella and balsamic reduction on ciabatta.

Gruyere, sprouts and cherry preserves on rye.

Peppered bacon, haystack onions and Wisconsin cheddar on brioche roll.

Fresh mozzarella, roasted tomato, fresh basil and balsamic reduction on ciabatta.

Pancetta, fried egg and Gruyere on brioche.

Served with chipotle aioli on a portobello or brioche bun.

Red onions, lettuce and tzatziki on ciabatta.

80/20 blend, lettuce, tomato, onion and choice of cheese on brioche.

Stuffed with Brie, over warm spinach bacon, red onions and balsamic reduction.

Lightly dusted fried shrimp with crispy leeks over cheddar Parmesan grits and homemade sauce.

Pan seared cod, Thai chili coconut sauce over basmati rice and seasonal vegetables.

Sylvio's handmade meatballs with marinara sauce.

Peppered tenderloin haystack onions and roasted potatoes with a brandy-peppercorn sauce.

Sauteed mushrooms, onions and mashed potatoes with seasonal vegetables.

Teriyaki glaze salmon over farro and a bed of spinach.

Sausage, tomato, fennel and ricotta salata.

Eggplant, zucchini, carrots, ricotta cheese and marinara sauce.