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Regular Menu

Executive Chef Amanda Langler |  Executive Sous Chef Luis Carbajal

The health of our employees and guests is our top priority. 
A $4 per person health & safety surcharge will be added to support our safety protocols. If you would like it removed, simply ask. 

Appetizers

Crab Cake

Maryland Style Crab Cake with Remoulade Sauce, Celery Root Salad, and Lemon 18

Bartolotta’s Fried Calamari

Calamari Marinated in Garlic, Mint, and Lemon, Lightly Floured and Fried. Served with Marinara Sauce 14

Jumbo Shrimp Cocktail

Jumbo Gulf Shrimp with Cocktail Sauce and Lemon 18

Haystack Onion Rings

Thinly Sliced Spanish Onions Marinated in Buttermilk, Lightly Floured and Fried. Served with Ranch Dressing 12

Lobster Mac n’ Cheese

Maine Lobster Tossed with Cavatappi Pasta, House-made Cheese Sauce, and Topped with Herbed Breadcrumbs 18

Wood Oven Roasted Bacon

Steakhouse Cut Bacon Roasted in our Wood Oven. Served with Bourbon Peppercorn Cream 12

Soup & Salads

SHELLFISH BISQUE

Creamy Shellfish Soup with Lobster, Shrimp, and Crab 12

Burrata Salad

Burrata with Roasted Beets, Toasted Walnuts, Arugula and Basil Vinaigrette 15

BLT WEDGE

Iceberg Lettuce with Bacon Lardons, Buttermilk Dressing, Cherry Tomato and Roth Blue Cheese Crumbles 14

BARTOLOTTA’S CAESAR

Crisp Romaine Lettuce with an Anchovy-Romano Dressing, Croutons, and Sartori Parmesan Cheese 12

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Classic Chops & Steaks

All steaks come with your choice of potato and sauce.

To ensure that your steak is prepared as you wish, the following is a guide to assist you while ordering.

Rare: Very red, cool center   |   Medium Rare: Red, warm center
Medium: Pink center   |   Medium Well: Slightly pink center
Well: Cooked through, no pink

PORTERHOUSE FOR TWO

44 oz Choice of Two Potatoes, Choice of One Side, and Choice of One Sauce  110

Mr. B’s Filet Mignon

12oz 48

Classic Filet Mignon

8oz 43

BONE-IN FILET Mignon

14oz 55

Angus NY Strip

16oz 48

Angus Ribeye

18oz 48

Strauss Double-Cut Lamb Chops

45

Combos

 All combos come with your choice of potato and sauce.

FILET AND SCALLOPS

8oz 53

FILET AND SALMON 

8oz 49

FILET AND CRAB CAKES 

8oz 54

CLASSIC "SURF AND TURF" 

South African Lobster Tail, 8oz Filet 64

Steak Toppings

Jumbo Lump Crab, Béarnaise 16
Sautéed Mushrooms & Onions 5
Garlic al Forno Breadcrumbs 3
Roth Buttermilk Bleu Cheese 6

Potatoes

Salt-Crusted Baked Potato 6
French Fries 6
Bacon Roasted Potatoes 6
Yukon Gold Potato Puree 6
Sweet Potato Puree with Candied Pecans 6
Twice Baked Potato 9

Sides

Roasted Brussels Sprouts 9
Sautéed Spinach 9
Creamed Spinach 9
Wood Oven-Roasted Cauliflower 9
Roasted Button Mushrooms 9
Seasonal Mushrooms 12

Sauces

Bourbon Peppercorn Cream
Cabernet Wine Sauce
Classic Béarnaise Sauce
Mr. B’s Steak Sauce

Specialties

Salmon

Roasted Salmon with Roasted Squash, Braised Kale, and Sage Cream Sauce 34

Sea Scallops

Pan-Seared Sea Scallops with Sweet Potato Puree, Roasted Cauliflower, Apple, and Bacon Jus 39

South African Lobster Tails

Two 5oz Cold Water Tails with Sauteed Spinach and Drawn Butter 59

Roasted Half Chicken

Semi-Boneless Bell and Evans Chicken with Potato Puree, Seasonal Mushrooms, and Mushroom Cream Sauce 27

Rigatoni Pasta

Pasta Tossed with Roasted Squash, Seasonal Mushrooms, Arugula, Parmesan, and Sage Cream Sauce 21

Sandwiches

Mr. B’s Burger 

A ½ lb. Angus Patty on a Buttered Sciortino’s Bun with a Choice of Cheese. Served with French Fries 16

STEAK SANDWICH

Marinated Wood Oven Roasted Top Sirloin with Haystack Onions, Mushrooms and Aioli on a Sciortino’s Roll 20

*In compliance with Wisconsin Food Code 3-603.11: Wisconsin Food and Safety Agencies, advise that eating raw or undercooked meat, poultry, eggs, or seafood poses a health risk to everyone.

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Desserts

Crème Brûlée

Classic Vanilla Custard with Caramelized Sugar Crust 10

Flourless Chocolate Cake

Whipped Cream, Macerated Berries, and Mint Gelato 10

Warm Chocolate Chip Cookie Sundae

Topped with Vanilla Ice Cream, Salted Caramel Sauce, Candied Pecans, Whipped Cream, and Maraschino Cherry 12

New York Cheesecake 

Graham Cracker Crust, Brandy Tart Cherry Compote, and Whipped Cream 10

Sorbet

Today’s seasonal selection 10

Dessert Martinis & Blended Ice Cream Drinks

Mr. B’s Cintini

Rumchata, Vanilla Vodka, Baileys 16

Chocolate Martini

Vanilla Vodka, Godiva Milk Chocolate Liqueur, Cream 16

Espresso Martini

Illy Espresso, Vanilla Vodka, Godiva Milk Chocolate Liqueur, Cream 16

Wiscotini

Rumchata, Korbel Brandy, Cream 16

Brandy Alexander

15

Grasshopper

15

Golden Cadillac

15

Pink Squirrel

15

Dessert Wines

North by Northwest, Wallula Benches Riesling, Columbia Valley

Flavors of Sweet Mandarin Orange, Blackberry and Lychee  38 bottle (375mL)

torresella, Prosecco DOC, Italy 

Balance of Freshness and Delicate Perfume of Fresh Pears  10 glass/38 bottle (750mL)

Michele Chiarlo, ”Nivole” 
Moscato D’Asti

Lightly Sparkling Wine, Aromas of Peach and Apricot  35 bottle (375mL)

2016 Chateau Laribotte Sauternes, Bordeaux, France 

Hints of White Flowers, Lemon and Honey 39 bottle (375mL)

After Dinner Drinks

PORT, SHERRY & SAUTERNES

Sandeman Ruby 8
Graham’s 10yr Tawny 9
Graham’s 20yr Tawny 14
Dow’s 10yr Tawny 9
Dow’s 20yr Tawny 13
Harvey’s Bristol Cream Sherry 7
Chateau Laribotte, Sauternes 11

Cognac

Courvoisier VS 12
Courvoisier VSOP 13
Courvoisier XO 31
Hennessy VS 12
Martell VS SD 12

Grappa

Banfi Brunello 11

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