Smyth Menu

Tonight’s Featured Fish

North Atlantic Salmon

sauteed & topped with a pine nut olive butter, served with yukon gold potatoes & sauteed asparagus.

Herb Crab Crusted Walleye

walleye crusted in crab & served with wilted spinach & tomato with a roasted red pepper sauce.

Ahi Tuna Steak Au Poivre

cracked pepper crusted, port soy dipping sauce & crispy eggplant “fries”.

Sea Scallops

pan-seared golden, served with a parmesan orzo pasta, cherry tomatoes & a meyer lemon sabayon.

Soups

wisconsin beer cheese, weisswurst sausage & wisconsin swiss cheese served in a toasted pretzel bowl and chef’s daily selection.

Beef Tartare

ground to order & served with rustic pumpernickel bread, quail egg, red onion & coarse salt roasted portobello artichoke cheese.

Roasted Portobello Artichoke Cheese Dip

marinated & roasted portobello mushrooms with savory artichoke & truffle parmesan custard.

Wisconsin Cured Meat Board

Wisconsin Cheese Board

Wisconsin Fish Board

Salt & Pepper Calamari

crusted in a light rice flour, flash fried & served over organic greens with a cranberry chili sauce.

Duo Of Rabbit

smoked bacon wrapped rabbit loin served over a ragout of braised rabbit leg, shiitake mushrooms, natural herb jus & stacked with truffle brioche.

Blue & Blue

saltine-crusted great lakes freshwater fish filets lightly fried with watercress & wisconsin billy blue cheese tartar sauce.

Ale Steamed Black Mussels

ale-steamed & sauced with a ragout of white beans, spinach & cured sausage in a tomato garlic broth.

Ahi Tuna Tartare

fresh market tuna, avocado, petite field greens, wasabi roe & a sweet soy reduction with crystallized ginger chips.

Foie Gras

seared & served over caramelized apples, toasted brioche & finished with a slow roasted duck jus.

The Wedge

crisp wedge of iceberg lettuce, fresh tomato, onion, smoked nueske’s bacon, chopped egg & wisconsin blue cheese dressing.

Caesar Salad

chopped romaine tossed with classic caesar dressing, topped with truffle parmesan ribbons & toasted brioche croutons, garnished with crispy fried smelts.

Marinated Beets

dijon vinaigrette marinated golden & red beets, accompanied by a whipped goat cheese mousse, candied hazelnuts & petite salad.

Sweet Water Organic Greens

local petite field lettuces, teardrop tomatoes with champagne vinegar & extra virgin olive oil dressing.

Meyer Lemon Tart

blueberry ice cream.

Awe’s Organic Honey Frozen Mousse

rhubarb compote, macadamia nut brittle.

Cooked Through Flourless Chocolate Cake

raspberry sauce, chocolate crunch cookie.

Wisconsin Cheese Ambassador Selections

wildflower honey, seasonal fruit.

Grilled Marinated Vegetables

balsamic & garlic marinated zucchini, bell peppers, tomato, sweet onions & mushrooms, served with ‘gnudie,’ our homemade mascarpone cheese dumplings.

Buttermilk Pan-Fried Half Chicken

fresh frying hens, buttermilk marinated, flour dredged & fried crispy, served with smashed red potatoes & green beans.

Dry Aged Duroc Cherry “Porkerhouse”

gouda sweet potatoes, braised black kale & tart dried cherries.

Venison Osso Bucco

farm-raised venison shank braised tender, served in the classic style with roasted carrots & saffron risotto.

Flat Iron Steak

10 oz, grilled to chosen temperature & served with cheesy smashed potatoes, asparagus & herb-roasted tomato.

Filet Mignon

8 oz, celery root smashed potatoes, featuring our own signature barrel 1907 whiskey peppercorn sauce.

American Wagyu Sirloin Steak

served with ‘gnudie,’ our housemade mascarpone cheese dumplings & a port wine reduction with herb-roasted tomato.

Strauss Veal Chop

marinated & grilled veal chop, served over a bed of wisconsin billy blue cheese risotto, french beans & rosemary red wine reduction.