Click here to join our email list


Wednesday, 4.24
Bison Meatloaf with Chipotle Ketchup and Poblano Chile Sauce. Served with roasted garlic and chive mashed potatoes and fresh baked ciabatta roll.

Thursday, 4.25
Spring Pea Orecchiette with Mint Pesto Chicken, Burrata, Lemon Zest, and Red Pepper Flakes. Accompanied with mixed field greens side salad and fresh baked ciabatta.

Friday, 4.26
Greek Pizza: Sliced Gyro Meat, Feta, Artichoke Hearts, Fire Roasted Tomatoes, Spinach and Lemon Olive Oil. Served with mixed field greens side salad.

Saturday, 4.27
Lobster Poutine: Crispy Shoestring Potatoes, Lobster, Double Smoked Bacon Gravy, Wisconsin Cheese Curds, and Scallions. Accompanied with fresh baked ciabatta.

Sunday, 4.28
Corned Bison Reuben: Melted Gruyere, Thousand Island Dressing, and Riesling Braised Cabbage on Toasted Marble Rye Bread. Served with sliced pickles and pasta salad.

Monday, 4.29
Pan Seared Halibut with Ginger-Orange Sauce. Served with organic snap peas, baby carrots, and grilled scallions. Accompanied with toasted naan flatbread.

Tuesday, 4.30
Avocado, Mango, Tuna Poke Salad Bowl: Ahi Tuna tossed with Sweet Onions and Asian-Hawaiian Fusion Marinade over crisp Lettuce and Seaweed Salad with Cucumbers, Avocado, Sliced Chilies, Wonton Crisps, and Tropical Mango Dressing.