12 oz. Ribeye Steak
Grilled with fresh thyme and cracked peppercorns. Topped with a Maytag blue cheese crust and caramelized sweet onion jam. Served with a baked potato and heirloom carrots.
Served atop gnocchi with Manchengo cheese, pancetta and a sun-dried tomato vinaigrette.
Almond-Caramelized Duck Breast
In an amaretto jus, with a roasted oyster mushroom farrotto and green beans.
Wisconsin Cheese Curds
Served with house-made marinara.