A center-cut, wet-aged beef tenderloin filet, simply seasoned with salt and cracked pepper. Seared over high heat to your desired temperature.

Simply seasoned with salt and cracked pepper. Seared over high heat to your desired temperature.

A generous wet-aged ribeye, richly marbled and simply seasoned with salt and cracked pepper. Seared over high heat to your desired temperature.

Cajun broiled, pand fried or deep fried. Served with wild rice pilaf and vegetable of the day.

A 7 oz filet of wild-caught Alaska Salmon, pan-seared and finished with a savory cranberry sauce of port, shallot, thyme and orange. Served with wild rice pilaf and vegetable of the day.

Juicey 8 oz airline chicken breast, brined, char-grilled and finished with a Wisconsin honey, bourbon and Dijon mustard glaze.

Six jumbo shrimp, seasoned with our house Cajun spice and pan-seared over rich, creamy Wisconsin white cheddar polenta. Finished with a smoaky bacon, garlic and lemon pan sauce and scallions.

Baked polenta wedges served with a creamy wild mushroom and Dijon mustard sauce. Served with the vegetable of the day.

Fluffy house-made gnocchi with brown butter, fresh sage, a squeeze of lemon and shaved aged Parmesan.

Rich and hearty Bolognese sauce, topped with shaved Parmesan and served with garlic crostini.

Beef slow-braised in a red wine tomato sauce with wild mushrooms, carrots, pearl onions and parsnips, over smashed fingerling potatoes and topped with crispy carrot and parsnip.

Crispy, freshly fried shells filled to orderwith sweet house-made ricotta, chopped pistachios, adrizzle of chocolate sauce and powdered sugar.

A silky, deep dark-chocolate custard, gently baked and chilled. Toppedwith vanilla whipped cream, shaved chocolate and apinch of flaky sea salt.

Light, fluffy cream puff topped withdark chocolate and filled with a decadent vanilla custard.

Tender, juicy chicken folded into a cream bechamel, hand-breaded and fried to golden brown. Topped with hollandaise.

Two pan fried cakes with salmon, fresh herbs, potato and a touch od Dijon, crisp and golden outside and flaky inside. Served with lemon-dill aioli.

Pan-seared Brussels Sprouts with crispy pork belly, goat cheese, pecans and a sweet and savory Northwoods blueberry glaze.

Flame-grilled and served with teriyaki sauce.

Sweet onions caramelized for hours in a rich house-made veal broth. Finished with a splash of brandy, topped with crostini and a blanket of bubbly Gruyere.

Wisconsin white cheddar or Wisconsin dill cheese curds fried golden, with a gooey, melty center.