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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.
$14.95

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.
$13.95

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.
$13.95

Saturday, 4.27
Lobster Poutine: Crispy Shoestring Potatoes, Lobster, Double Smoked Bacon Gravy, Wisconsin Cheese Curds, and Scallions. Accompanied with fresh baked ciabatta.
$16.95

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.
$14.95

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.
$16.95

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.
$15.95