The cold season has officially set in and it’s time to cozy up to the fireplace, bundle up for walks in the snow, and find any possible way to stay warm in the frigid temperatures. Many of our chefs take the time to change our menus in order to reflect the season’s bounty - leeks, mushrooms, onions, potatoes, and heavier, heartier meats such as lamb are the perfect ingredients to get creative with soups and stews. A dish that typically takes a backseat during the warmer months takes center stage during this time of year, below are a few highlights from our restaurants.

Harbor House
Clam Chowder and Shellfish Bisque are great starters for the lighter seafood menu at Harbor House. The Clam Chowder is classic and rich with chunks of potato and bacon while the Shellfish Bisque is exquisite in its simplicity with bites of lobster, shrimp, and crab in a creamy base. It will be hard to choose just one and you don’t have to! We serve a mixture of both soups together every day at Happy Hour (or anytime if you ask your server) served with a side of oyster crackers. 

The Rumpus Room
Executive Chef Andrew Koser has been busy updating the menu at The Rumpus Room. Here you can find our famous Beer Cheese Soup. One of the highlights of the winter menu is a lamb stew entrée. Chef Andrew combines exceptional Strauss lamb with potatoes, carrots, peas and MKE Brewing Company Stout. However, it is the house-made buttermilk biscuit served atop that is arguably the best part of the dish!

Lake Park Bistro
If you are ready to take a break from your New Year’s health resolution, then we recommend taking time out to visit Lake Park Bistro and order the Soupe a l’Oignon,
 our signature baked French onion soup. In heavy contrast to the restaurant’s view of freezing Lake Michigan, you will be warmed up in no time.

Pizzeria Piccola
Variety is the name of the game in the Wauwatosa Village where Pizzeria Piccola offers a different soup every single day of the week. Ranging from classics like Tomato Basil and Minestrone to a little bit more adventurous like the Potato Pancetta. Warm up with a bowl and then stroll through the newly renovated streets.

Bacchus
For the refined diner, Executive Chef Nick Wirth has whipped up a seasonal caramelized cauliflower soup. Poured tableside, fresh cauliflower heads are cooked to caramelization and pureed with a mixture of leeks, onions butter, olive oil, garlic, vegetable stock, and a little bit of cream. Served atop a crispy farinata (chickpea) cake and a pinch of pistachio pesto!