Served with our sweet honey mustard dipping sauce.

Lightly battered and flash fries. Served with cocktail sauce.

Large lamb crab cake and sauteed to a golden brown drizzled with chipotle aioli.

Served with chipotle ranch.

Premium white cheddar cheese curds. Served with buttermilk ranch dressing.

Pesto, goat cheese, basil and tomato.

A classic-jumbo shrimp. Served with cocktail sauce and lemon.

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

Olives oil, grape tomatoes, onion and basil.

Freshly steamed and easy-to-peel shrimp. Served with drawn butter.

Spinach, bacon, parmesan cheese and garlic.

East coast: horseradish, cocktail sauce and lemon.

Served with our sweet honey mustard dipping sauce.

Large lumb crab cakes and sauteed to a golden brown drizzled with chipotle aioli.

Steamed and served with drawn butter.

Tender delicious shrimp brushed with citrus compound butter.

Fresh jumbo scallops brushed with citrus compound butter.

Twin 6 oz. lobster tails, steamed to perfection. Served with drawn butter .

Fresh jumbo scallops. Served with a cecelty champagne, cream and shallot sauce.

6 oz. choice steer and sauteed mushroom garnish.

8 oz. center-cut and sauteed mushroom garnish.

6 oz. choice steer, lump crab meat and lemon buerre blanc.

6 oz. grilled chicken breast, lump crab meat and lemon buerre blanc.

Jumbo shrimp sauteed with white wine, garlic, butter and lemon; set atop linguine.

Summer squash, broccoli, bell pepper, asparagus, tomato and sweet corn.

Olive oil, white wine, garlic and tomato.

3 soft shell tacos with lightly battered tilapia fillets. Topped with lettuce pico de gallo, chipotle aioli. Served with our house-made guacamole.

Cedar-planked fresh atlantic salmon, finished with a brown sugar, honey, and whole grain mustard glaze.

Dusted with seasoned flour, pan-seared canadian filet. Served with tarter sauce and a lemon wedge.

Stuffed with crab meat, artichokes and spinach; finished with lemon buerre blanc.

A wisconsin favorite. Served with drawn butter and lemon.

Brushed with a citrus-herb compound butter.

To go.

Brushed with a citrus-herb compound butter.

Served with honey mustard sauce.

Drizzled with chipotle aioli.

6 oz. choice steer and mushroom garnish.

A Wisconsin favorite. Served with drawn butter.

Grilled chicken breast, glazed with champagne cream sauce.

Romaine lettuce, fresh Parmesan, house-made caesar dressing, garlic croutons.