Regular Menu

Executive Chef Amanda Strandt |  Executive Sous Chef Luis Carbajal

Appetizers & Chilled Seafood

STEAK TARTARE*

Chopped Raw Filet Mignon with Dijon Mustard, Capers, Red Onion and Aioli  18

Wood-Roasted Bacon

Steak-Cut Bacon, Roasted in our Wood Fired Oven 10

OYSTERS ON THE HALF SHELL

Mignonette, Horseradish, Cocktail
6 pieces  17
12 pieces  32

OYSTERS ROCKEFELLER

Baked with Creamy Spinach, Bacon, and Pernod. Served with Béarnaise Sauce 16

MARYLAND BLUE CRAB CAKE 

Herb Remoulade, Celery Root Salad and Citrus Vinaigrette 16

JUMBO SHRIMP COCKTAIL

Cocktail Sauce, Lemon 16

LOBSTER MAC & CHEESE

Maine Lobster and Cavatappi Pasta with a Lobster Cheddar Cheese Sauce and Herbed Breadcrumbs 15

BARTOLOTTA’S FRIED CALAMARI 

Lightly Fried, Marinated in Garlic and Mint. Served with Marinara Sauce 13

LUMP CRAB COCKTAIL

Jumbo Lump Blue Crab, Mustard Mayo 18

SHRIMP SCAMPI

Jumbo Gulf Shrimp baked with Garlic Butter and Herbed Breadcrumbs 15

HAYSTACK ONION RINGS

Lightly Fried, Thinly Sliced Spanish Onions marinated in Buttermilk 10

1 LB. CHILLED MAINE LOBSTER

Mustard Mayo, Lemon   Market Price

1/4 LB. CHILLED KING CRAB LEGS

Mustard Mayo, Cocktail Sauce 20

ROASTED SEAFOOD TOWER

Shrimp, Lobster, Oysters, and Crab, roasted in the oven with White Wine, Garlic, and Herbs
29

CHILLED SEAFOOD TOWER*

Petite - 6 Oysters, 6 Shrimp
30
Grand - 6 Oysters, 6 Shrimp, 1 lb. Lobster, Lump Crab
55

Soup & Salads

SHELLFISH BISQUE

Curry, Moscato Wine, and Sweet Herbs  cup 9 | bowl 11

FRENCH ONION SOUP

Caramelized Onions with Port Wine and Red Wine, Grand Cru Cheese and Baguette 11

BURRATA AND TOMATO 

Truffle Burrata with Balsamic Vinegar, Arugula, and Roasted Red Onion 15

BLT WEDGE

Iceberg Lettuce with Bacon Lardons, Buttermilk Dressing, Cherry Tomato and Roth Blue Cheese Crumbles 13

BARTOLOTTA’S CAESAR

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

Chopped Salad

Romaine, Watercress, Roasted Cherry Tomatoes, Cucumber, Red Onion, Bacon, Croutons, Avocado, Feta and Herb Vinaigrette 13

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Classic Steaks & Chops

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

Mr. B’s Filet Mignon

12oz 46

Classic Filet Mignon

8oz 41

BONE-IN FILET Mignon

14oz 53

Angus NY Strip

16oz 46

Angus Porterhouse

28oz Filet & NY Strip cooked on the bone 56

Angus Ribeye

18oz Center cut 46

Strauss Australian Lamb Chops

Double-cut chops 44

PORTERHOUSE FOR TWO

44 oz with Potato, Vegetable and Sauce 100

Combos

 All combos come with your choice of potato and sauce.

FILET AND SHRIMP SCAMPI 

6oz 44
8oz 52

FILET AND SCALLOPS

6oz 44
8oz 52

FILET AND SALMON 

6oz 41
8oz 48

FILET AND CRAB CAKES 

6oz 45
8oz 53

FILET AND KING CRAB LEGS 

6oz 55
8oz 62

CLASSIC "SURF AND TURF" 

South African lobster tail, 6oz Filet 56
South African lobster tail, 8oz Filet 63

Sauces

Bourbon Peppercorn Cream  |  Cabernet Wine Sauce  |  Classic Béarnaise Sauce  |  Mr. B’s Steak Sauce
Diane Sauce: Brandy Mustard, Cream and Musrooms 5

Potatoes

Yukon Gold Potato Purée 5
Salt-Crusted Baked Potato 5
French Fries 5
Bacon Roasted Potatoes 5
Sweet Potato Purée with Pecans 5

Toppings

Jumbo Lump Crab, Béarnaise 15
Sautéed Mushrooms & Onions 5
Garlic al Forno Breadcrumbs 3
Roth Buttermilk Bleu Cheese 4

Sides

Roasted Brussels Sprouts 7
Sautéed Spinach 7
Creamed Spinach 8
Cauliflower with Breadcrumbs 8
Roasted Button Mushrooms 7
Seasonal Mushrooms mkt

Seafood

Bay of Fundy Salmon

Carrot Purée, Braised White Beans, Olive Tapenade, Fennel Salad 31

Sea Scallops

Butternut Squash, Brussels Sprout Leaves, Bacon Jus, Granny Smith Apple Salad 34

Mediterranean sea bass

Celery Root Purée, Sautéed Mushrooms, Lobster Butter 36

South African Lobster Tails

Two 5oz Cold Water Tails Steamed with Herbs, served with Spinach and Potato Purée 58

Alaskan King Crab Legs

1 lb. Steamed Red King Crab with Spinach and Potato Purée 58

Traditionals

BABY BACK RIBS

A Full Rack of Slow-Cooked, Charred Baby Back Ribs with Fries 30

BELL AND EVANS HALF CHICKEN

Potato Purée, Sautéed Mushrooms, Mushroom Cream Sauce 25

Rigatoni Pasta

Butternut Squash, Brussels Sprout Leaves, Sage, Brown Butter, Walnuts 20

Cauliflower "Steak"

Braised White Beans, Olive Tapenade, Fennel Salad 21

MR. B’S BURGER

Grilled 1/2 lb. Angus Patty on a Buttered Sciortino Bun with a Choice of Cheese. Served with French Fries 15

STEAK SANDWICH

Marinated and Grilled NY Strip with Haystack Onions, Mushrooms, Roasted Tomato, and Aioli on a Sciortino’s Roll. Served with French Fries 18

*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

maple Cheesecake

Gingersnap Crust, Cider Poached Pears, Maple Tuile 10

snickerdoodle sundae

Candied Pecans, Caramel-Rum Sauce, Bananas, Rum Soaked Cherries, Vanilla Ice Cream 9

Cheese Plate

Three Selections, Fruit Preserves, Candied Nuts 14

apple crumb cake 

Spice Cake with Apples, Oat Crumble,
Caramel Bourbon Gelato, Apple Tuile 9

Crème Brûlée

Vanilla Custard, Caramelized Sugar,
Cranberry & Orange Shortbread Cookie 9

Sorbet

Seasonal Sorbet 8

Macchiato Tart

Espresso Tart Shell, Creme Anglaise,
Dark, Blonde & White Chocolate Ganache 10

Dessert Martinis & Blended Ice Cream Drinks

Mr. B’s Cintini

Rumchata, Vanilla Vodka, Baileys 16

Chocolate Martini

Vanilla Vodka, Milk Chocolate Liqueur, cream 16

Espresso Martini

Espresso, Vanilla Vodka, Milk Chocolate Liqueur, cream 16

Wiscotini

Rumchata, Korbel Brandy, cream 16

Brandy Alexander

16

Grasshopper

16

Golden Cadillac

16

Pink Squirrel

16

Dessert Wines

North by Northwest, Wallula Benches Riesling, Columbia Valley

Flavors of sweet mandarin orange, blackberry, and lychee
10/38 bottle (375mL)

Prosecco, torresella

Clean notes of apples, pears, and citrus
10/38 bottle (750mL)

Michele Chiarlo,”Nivole” 
Moscato D’Asti

Lightly sparkling wine has vivid aromas of peach and apricot
35 bottle (375mL)

After Dinner Drinks

Scotch

Speyside
Glenfiddich 15yr 21
The Balvenie 12yr 14
The Balvenie 17yr 25
The Balvenie 21yr 39
The Glenlivet 12yr 11
The Glenlivet 18yr 27
The Macallan 10yr 12
The Macallan 12yr 15
The Macallan 15yr 18
The Macallan 18yr 34

Islay
Laphroaig 10yr 14
Lagavulin 16yr 27

Highland
Glenmorangie 10yr 14
Oban 14yr 19

Island 
Talisker 10yr 17

Cognac

Courvoisier VS 11 
Courvoisier VSOP 12
Courvoisier XO 29 

Port & Sherry


Sandeman Ruby 8
Graham’s 10yr Tawny 9
Graham’s 20yr Tawny 13
Harvey's Bristol Cream Sherry 7

Grappa

Banfi Brunello 11

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"B" Happy Hour

Monday - Friday  |  4:30 - 6:30 p.m. in the bar

Wines by the Glass

$5 Red

CABERNET SAUVIGNON

Grenache

 

$5 WHITE

CHARDONNAY

PINOT GRIGIO

 

Beer

Miller Lite

Pint $3

spotted cow

Pint $3

Cocktails

DIPLOMAT

Classic dirty vodka martini with bleu cheese olives
$5

COSMOPOLITAN

House citrus vodka, Triple Sec, lime juice and cranberry
$5

WHISKEY MANHATTAN

Whiskey, sweet vermouth, Angostura bitters
$5

Appetizers

deviled eggs (4)

$4

artichoke & jalapeno dip

$8

steakhouse bacon

$5

PETITE CHEESE BOARD

$10

OYSTERS ON THE HALF SHELL (3)

$6

SHRIMP COCKTAIL (3)

$8

fRENCH FRIES with aioli

$4

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