Call to make your reservations today!

Traditional Dinner Menus 

Harbor House 
Reservations: (414) 395-4900
Lunch menu 11:30 a.m. to 1:30 p.m. 
Full dinner menu plus New Year’s Eve specials 4:30 p.m. to close 
Be sure to reserve a bottle of Champagne when you make your reservations!

In addition to Harbor House's regular menu, Chef Andrew Fisher will feature:
Nantucket Bay Scallops - Cauliflower Mousse, Wild Mushrooms, Foie Gras Vinaigrette
Veal Chop - Yukon Potato Puree, Braised Ciopollini Onions, Mushroom Veal Demi
Dark Chocolate Budino - Toasted Marshmallow, Graham Cracker Biscotti

Joey Gerard’s Greendale and Mequon
Greendale reservations: (414) 858-1900 
Mequon reservations: (262) 518-5500 
Full dinner menu
Service begins at 4 p.m. 

Mr. B’s Steakhouse 
Reservations: (262) 790-7005 
Service begins at 4 p.m. 

The Rumpus Room 
Reservations: (414) 292-0100 
Full dinner menu plus New Year’s Eve specials 5 p.m. to close 

Special Menu Packages 

Reservations: (414) 765-1166

  A la Carte - 5 p.m. to 5:45 p.m. 
  Five-course dinner - 5 p.m. to close
  Starting at $125/person, plus beverages, tax and gratuity. 
  Includes live music and dancing, champagne toast and party favors at midnight.

New Year's Eve Menu at Bacchus

First Course 
Amuse Bouche Trio
Petite Truffled Arancini - basil purée
Tuna Tartare - yuzu mayo, puffed rice chip
Cauliflower Mousse - toasted brioche, smoked trout roe
Second Course - choice of:
Seared Jumbo Sea Scallop - creamy polenta, braised artichokes, fontina cream
Foie Gras - honeycrisp apple butter, brioche bread pudding, hickory syrup (8)
Oysters on the Half Shell - cucumber gelée, citrus ponzu
Warm Cabrie Tartine - shaved prosciutto, piquillo peppers, arugula pesto
Braised Rabbit Ragout - pappardelle pasta, porcini mushrooms, parmesan
Third Course - choice of:
Wild Mushroom Soup - fontina beignet, truffle vinaigrette 
Lamb Carpaccio, crispy chickpeas, pickled carrot, harissa aioli
Roasted Beet Salad - Hidden Springs feta, micro arugula, candied hazelnuts
Hamachi Crudo - green apple, mint, avocado mousse, citrus chile vinaigrette
Grilled Octopus - red chimichurri, smoked cranberry bean ragout 
Main Course - choice of:
New York Strip - porcini mushrooms, dauphinoise potatoes, red wine sauce
Strauss Lamb Loin - black truffle risotto, Brussels sprout leaves, herbed lamb jus
Scottish Salmon au Poivre - parsnip purée, caramelized fennel, grapefruit vinaigrette
Roasted Monkfish - steamed clams, smoked fingerling potato, sautéed spinach, chorizo broth
Butter-Poached Maine Lobster - caramelized cauliflower, sweet carrot purée, champagne butter (10)
Filet Mignon - Yukon Gold potato purée, sautéed mushrooms, Bourbon peppercorn cream
Roasted Cauliflower - beet risotto, goat cheese, toasted walnut gremolata 
Dessert Course - choice of:
Lime in the Coconut - Key Lime curd, coconut mousse, macadamia nut shortbread, macadamia praline 
Chocolate Hazelnut - hazelnut mousse, chocolate cremeux, flourless cake, candied hazelnuts, salted caramel ice cream
Berries 'n Cream - strawberry-vanilla meringue, whipped white chocolate, olive oil cake, strawberry sorbet, fresh strawberries
Baked Alaska - pistachio ice cream, amaretto ice cream, vanilla cake, torched meringue 
House-made Sorbet Trio - Champagne, milk mint, raspberry 

Bartolotta’s Lake Park Bistro 
Reservations: (414) 962-6300 

  New Year’s Eve Lunch 
  Regular Menu 11:30 a.m. to 1:30 p.m. 

  Three-course prix fixe dinner 
  Reservations between 5:00 p.m. to 6:30 p.m. 
  Starting at $65/person, plus beverages, tax and gratuity

  Four-course prix fixe dinner 
  5 p.m. to close
  Starting at $85/person, plus beverages, tax and gratuity 

  See Lake Park Bistro's full dinner menu here

Ristorante Bartolotta 
Reservations: (414) 771-7910

  Three-course dinner 
  5 p.m. to 6:30 p.m. 
  Starting at $70/person, plus beverages, tax and gratuity 

  Four-course dinner 
  5 p.m. to close
  Starting at $90/person, plus beverages, tax and gratuity