Sunday, April 21 from 10 AM - 2 PM

Three-course brunch menu
Choose one dish from the following three-course options.
$49.95 per person

Executive Chef Nick Wirth  |  Executive Sous Chef David Payne  |  Sous Chef Brad Fischer

Menu subject to change based on availability of ingredients.

Call for reservations at (414) 765-1166

Appetizers

a choice of

Macerated Berry Parfait

yogurt, crunchy granola, acacia honey

Artisanal Wisconsin Cheese Plate

cured meats, fig preserves, marcona almonds

Potato Leek Soup

crispy Brussels sprouts, balsamic gastrique

Pork Belly

soba noodles, miso broth, quail egg

Bloody Mary Shrimp Cocktail

celery, pickled veggie skewer

Endive Salad

strawberries, candied pecans, goat cheese, honey vinaigrette

Smoked Salmon

toasted brioche, crème fraîche, lemon, caper vinaigrette

Main Course

a choice of

Grilled Flank Steak

sweet potato-bacon hash, poached egg, chimichurri sauce

Filet au Poivre

potato purée, wild mushrooms, bourbon peppercorn sauce
(additional 6)

Crab Cake Benedict

garlic-spinach, espelette Hollandaise

Brioche French Toast

vanilla huckleberry compote, cinnamon butter

Sautéed Salmon

grilled asparagus, potato pancake, lemon butter sauce

Seared Tuna

arugula-citrus salad, shaved fennel, piquillo peppers, Romesco sauce

Chorizo & Potato Frittata

alsa roja, queso fresco, avocado crema

Buckwheat Crêpe

wild mushrooms, sautéed spinach, white cheddar, tomato ragout

Desserts

a choice of

Tres Leches Cake

strawberry sorbet, fresh strawberry

Milk Chocolate Crémeux

almond cake, candied almonds, vanilla ice cream

Key Lime

lime curd, graham crumble, lime meringue, toasted coconut

Honey Cake

blueberries, fresh mint, chantilly cream

Sorbet Trio

coconut, passionfruit, raspberry