RYE DINNER MENU

 Offered Monday-Saturday 3:00pm to Close.

 

SMALL PLATES

 

*EAST COAST OYSTERS – 3 Each
Raw on the 1/2 Shell or Beach Fire Grilled

NEW ENGLAND STYLE CRAB CAKES – 14
Remoulade Sauce, Simple Slaw, Sriracha & Lemon

GOAT CHEESE CURDS – 12
Buttermilk and Cornmeal Battered & Sriracha Ketchup

ROASTED BUTTERNUT SQUASH BRUSCHETTA – 8
Cracked Pepper Chevre, Fresh Sage, Infused Honey & Balsamic

ROASTED ROOT SALAD – 9
Roasted Carrots, Beets and Parsnips, Arugula, Marinated Super Grains,
Boursin Cheese, Candied Nuts & Apple Cider Vinaigrette

RYE’S TOSSED SALAD – 8
House Granola, Apple, Pickled Red Onion,
Local Lettuces & Simple Vinaigrette

BAKED FRENCH ONION SOUP – 8
House-made Rye Croutons,
Gruyere & Swiss Cheeses

 

MEDIUM PLATES

 

*SEARED ATLANTIC SCALLOPS – 24
Sweet Corn Relish, Truffled Crème Fraiche & Red Wine Gastrique

*PRIME FOIE GRAS & TRUFFLE BURGER – 26
Prime 8oz. Certified Angus Beef® Patty on Brioche, Havarti Cheese,
Foie Gras & Black Truffle Torchon, Mushroom Duxelle,
Arugula, Red Wine Gastrique & Truffle Parmesan Fries

PORK SCHNITZEL – 16
Truffled Parmesan Arugula, Local Tomatoes,
Truffle Aioli & Sunny Side Up Egg

SEASONAL VEGETARIAN RISOTTO – 14
Ask Your Server for Today’s Flavor

 

LARGE PLATES

 

*ANGUS FILET OF BEEF – 38
Creamy Parmesan Hashed Potatoes, Spinach,
Roasted Tomato & Port Wine Demi

RYE’S FISH FRY – 26
Lake Perch, Jumbo Shrimp, RYE’s Fries,
Veggie Slaw, Remoulade & Rye Bread

CHICKEN MARSALA – 26
Fingerling Potatoes, French Green Beans,
Exotic Mushrooms & Marsala Demi

*BACON WRAPPED PORK NEW YORK – 24
Butternut Squash Risotto, Crispy Fried Brussels Sprouts
& Bacon Jam Demi

LOCAL BUTTERNUT SQUASH RAVIOLI – 22
Toasted Pecan Sage Brown Butter Sauce,
Parmesan, Crispy Kale & Roasted Tomato

 

 

*Wisconsin would like us to tell you that raw or under-cooked food may
cause food bourne illness. Steaks served rare or medium rare are considered
undercooked & will only be served upon customer request.