Smoked Salmon Croquette
Creamy potato and smoked salmon, lemon and herb breaded
and fried golden. Accompanied by a cranberry horseradish dressing.

Tempura Brie
Creamy brie cheese coated in a crispy light batter, fried and
served with seasonal preserves.

Alsatian Bacon & Onion Tart
Applewood smoked bacon, caramelized onion, basil, and gruyere
baked on a crispy crust until golden.

Cafe Spreads
Including artichoke gratin, apple butter, roasted garlic bulb and tomato chutney complimented with brie cheese, assorted breads, and crackers.

Crab Cakes
Lump and claw meat crab cakes served on an herbed remoulade and
topped with a chunky tomato chutney.

Eden Mushrooms
Fresh mushrooms sauteen with garlic, lemon, and parsley and
deglazed with sauvignon blanc. Served with a crusty baguette
and peppered mascarpone.

Cider Soaked Onion Strings
Thinly sliced onions soaked in apple cider and tossed in
seasoned flour and fried.

Seared Portabella & Goat Cheese
Grilled portabella and herbed pan-seared goat cheese served on
a bed of greensand topped with fried leeks, finished with
roasted pepper coulis and balsamic glaze.

Cheddar Apple Salad
Fresh apples, butter lettuce, applewood smoked bacon, cashews,
and dried cranberries, accented with a cheddar cheese dressing.

Maple Beet & Spinach Salad
Maple roasted beets on a bed of spinach with golden raisins, goat cheese, crispy bacon, fennel and cinnamon and sugar walnuts.

Classic Caesar
Mixed greens tossed in a house-made creamy caesar dressing with parmesan cheese and croutons, garnished with a parmesan crisp.

Tomato Provencal or Baked French Onion Soup

Soup du Jour

Cherry Orange Salmon
Cherry-orange marmalade glazed salmon, goat cheese mashed potatoes,
finished with a cherry dijon slaw.

Red Ale Porkloin
Sweet brined and grilled porkloin served with red ale mascarpone demi,
potatoes anna, and sauteed spinach.

Molasses Sirloin
Molasses bourbon glazed sirloin served on wild mushroom, spinach and
buttermilk blue cheese rissotto and crispy fried onions.

Wisconsin Grass-fed Peppercorn Ribeye
Served with cauliflower horseradish gratin.

Grilled Scallops
Grilled jumbo scallops in a creamy walnut and basil pesto with
oven roasted tomatoes and linguini.

Bacon-wrapped Chicken
Airline chicken breast wrapped in bacon and napped with a
mushroom tomato cream sauce, set on bacon smashed potatoes
and fresh green beans.

Chocolate Caramel Tart
Chocolate tart filled with caramel, topped with ganache and 
garnished with candied ginger. 

 Creme Brulee
A creamy vanilla custard baked, dusted with sugar, and caramelized.

Drunken Pound Cake
Chambord soaked seared pound cake served with creme anglaise
and fresh berries.

Rum Raisin Bread Pudding
Served with a rum raisin custard, bittersweet chocolate sauce,
and toasted almond brittle.

Ask your server about special desserts!

Beer Battered Cod
8 oz. Of cod, beer battered with New Glarus Spotted Cow and fried to a light and crispy golden brown.

Baked Cod
8 oz. of baked cod, topped with a herb, garlic, and tomato white wine sauce.

Herb Crusted Walleye
8 – 10 oz. of pan fried walleye, encrusted in an herb breading; flavored with dill, basil, and parsley.

Pan Fried Perch
8 oz. perch, pan fried in seasoned flour until golden brown.

Potato choices:  Baked Potato, French Fries, or Home-made Potato Pancakes