SHAREABLES

*MEATLOAF SLIDERS 12
Three meatloaf sliders topped with Gouda mac & cheese

WISCONSIN CHEESE CURDS 8
Home battered Wisconsin white cheddar curds, bang bang sauce

*AHI POKE STACK 12
Ahi tuna, hoisin vinaigrette, cucumber, avocado, micro greens, crispy wonton strips

POUTINE 10
French fries, Wisconsin cheese curds, beef demi gravy

HUMMUS PLATTER 10
Ginger lime hummus, fresh vegetables, pita

*CHICKEN WINGS 15
Eight chicken wings served with choice of sauce (bbq, buffalo, bleu cheese, ranch dressing)

QUESADILLA 13
Cheese blend, diced green chilies, pico de gallo, guacamole, sour cream, flour tortilla – Vegan upon request
Add Chicken 15 Ground Beef 16

VEGAN QUESADILLA 13
Cashew cheese, seasoned black beans, green chilies, pico de gallo, lettuce, guacamole

SALADS

Add Chicken 3  Salmon 6  Three Jumbo Cocktail Shrimp 8

SQUASH SALAD FULL 14 HALF 10
Baby spinach, roasted butternut squash, apples, cranberries, brie, maple bacon vinaigrette

LEMON TAHINI CAULIFLOWER SALAD FULL 14 HALF 10
Baby spinach, roasted cauliflower, cucumber, tomato, crispy garbanzo beans, lemon tahini dressing

WEDGE SALAD FULL 14 HALF 10
Crisp iceberg lettuce, bacon, bleu cheese, tomato, fizzled onion, egg, bleu cheese dressing

CAESAR SALAD FULL 14 HALF 10
Locally grown romaine lettuce, house-made croutons, parmesan cheese

VENTANA BLEU SALAD (Gluten Free) FULL 14 HALF 10
Mixed organic greens, bleu cheese crumbles, candied pecans, blackberries, raspberries, blueberries, grapefruit segments, granny smith apples, orange poppy seed dressing

*TRADITIONAL COBB SALAD (Gluten Free) FULL 14 HALF 10 Locally grown romaine lettuce, grilled chicken, chopped egg, bleu cheese crumbles, tomatoes, avocado, bacon, ranch dressing

CASUAL FARE

*STEAK AND WEDGE SALAD 26
Crisp iceberg lettuce, 6oz club steak, bacon, bleu cheese crumbles, tomato, fizzled onion, egg, and bleu cheese dressing

COCONUT SHRIMP FULL (Seven) 21  HALF (Four) 16
Breaded shrimp, fries, coleslaw

*BLEU BURGER 16
8 oz Harris Ranch beef patty, bacon, caramelized whiskey red onions, bleu cheese mousse, choice of side

*CHICKEN DUMPLINGS 24
Chicken & vegetable stew, three dumplings

GREEK PASTA 20
Bowtie pasta, Kalamata olives, feta cheese, tomatoes, artichokes, lemon, olive oil, white wine

GRILL AND SAUTE

Choice of Soup, House Salad or Caesar Salad

*SHORT RIBS 40/32
Cranberry rosemary short ribs, white chocolate parsnips, asparagus

*NY STRIP 34
10 oz NY strip, roasted cherry demi, smoked gouda au gratin potatoes, bacon brussel sprouts

*ATLANTIC SALMON 33/34
Sustainably sourced salmon, cucumber sauce, herb risotto, asparagus

*PORK CHOPS 30
10 oz bone-in pork chop, french onion sauce, smoked gouda au gratin potatoes, broccolini

*FILET MIGNON 43
7 oz tenderloin, horseradish red wine demi, smoked gouda au gratin potatoes, broccolini

*CLEMENTINE CHICKEN 30
10 oz bone-in French chicken breast, clementine sauce, herb risotto, bacon brussel sprouts

SEABASS 32
Chimichurri sauce, herb risotto, brocollini

DESSERTS

CAKES 7
Red Velvet Cheesecake
Lemon Italian Cake
Triple Chocolate Mousse Cake
Chocolate Peanut Butter Mousse Cake

BLUE ICE GELATO/SORBET SINGLE 4.25  DOUBLE 6.50
Salted Caramel Gelato
Cookie Butter Gelato
Mocha Gelato
Orange Mango Sorbet
Strawberry Sorbet

Please inform your server if you have food allergies or special dietary requirements.

*Consuming raw or undercooked meats, poultry, seafood, or eggs, may increase your risk of food-borne illness especially if you have certain medical conditions

EXECUTIVE CHEF WENDY GAUTHIER