Start your dinner with one of our classic appetizers such as Crab Cakes, Shrimp Cocktail, Steak Tartare or French Goat Cheese. Or maybe you would prefer the Seafood Fondue, Artichoke Fritters, Tuna Tartare or Grilled Baby Octopus.
Our entrée selections of oak-grilled steaks and chops, fresh fish and seafood, poultry, vegetarian and pasta are complimented by mouth-watering seasonal specials. Guest favorites include our Filet Mignon, Rib Eye, Veal Oscar, Chilean Sea Bass, Cajun Mahi Mahi, Door County Whitefish, Seafood Risotto, Rosemary Chicken and Chicken Scaloppini. Our Roast Prime Rib of Beef is the absolute best around and featured every Tuesday, Friday and Saturday evening. And you can’t beat our Alaskan Red King Crab Legs featured every Monday, Tuesday and Wednesday.
Our seasonal specialty entrees for October/November/December 2014 include Pot Roast & Mushroom Rollatini, Fall Vegetable Risotto, Skate Wing, Pork Ossobucco and Mahogany Roast Duckling. Our seasonal starters and soups include Duck Liver Mousse and Cream of Potato, Parsnip & Leek Soup. A Pumpkin Crème Brulee is our seasonal dessert.
Dinner entrees generally include both a salad (choice of baby field greens, classic Caesar or wedge salad) and side dish (choice of potato, creamed spinach or vegetable du jour).
Our extensive wine and specialty beer selection ensures a perfect pairing with your dinner. Half bottles and extensive wine by the glass offerings provide an opportunity to experiment.