Lunch & Dinner Menu
STARTERS & sHAREABLES
ARTISAN CHEESE & CHARCUTERIE – 24
Chefs Choice Accoutrements
FOCACCIA / HUMMUS / OLIVE / PICKLE – 12
House Made Focaccia, Roasted Red Pepper Hummus,
Olive Tapenade & Pickled Vegetables
SCRAY’S® CHEDDAR CHEESE CURDS – 12
Tempura Beer Batter & Tarragon Ranch
NEW ENGLAND STYLE CRAB CAKES – 15
Arugula, Pickled Red Onion, Tomato, Lemon & Creole Remoulade Sauce
SAUTÉED WHISKY BACON SHRIMP – 15
Garlic, Tomato, Herbs, White Wine, Butter & Grilled Crostini
* FLASH SEARED ZA’ATAR SPICED AHI TUNA – 24
Warm Garbanzo Beans, Fennel, & Roasted Red Pepper, With Citrus Arugula & Sriracha
AGED CHEDDAR AND BACON RISOTTO BALLS – 14
4 Year Aged Cheddar, Pecan Wood Smoked Bacon & Smoked Tomato Aioli
RED WINE POACHED PEAR AND BLEU SALAD – 12
Moody Bleu Cheese Crumbles, Candied Sage Pepitas, Craisins & Red Wine Vinaigrette
BABY ICEBERG SALAD – 12
Black Pepper Candied Bacon, Pickled Red Onion, Tomato & Bleu Cheese Dressing
ROASTED BEET SALAD – 12
Lemon Infused Goat’s Cheese, Arugula, Candied Nuts & RYE’s Honey Vinaigrette
mains
* WAGYU BURGER – 20
Sundried Tomato, Caramelized Onions, Gouda, Arugula, Garlic Aioli & RYE’s Fries
BRAISED BEEF WILD MUSHROOM RAGŪ – 24
Mafaldine Pasta, Garlic, Shallot, Cream & Shaved Parmesan
PORK SCHNITZEL – 18
Truffle Aioli, Citrus Arugula, Parmesan, Grape Tomatoes & Fried Egg
TUSCAN RISOTTO – 18
Artichoke, Sun Dried Tomato, Spinach, Garlic, Shallot, Lemon & Parmesan
ROOT BEER BRAISED SHORT RIB – 36
Celeriac Mashed Potatoes, Roasted Baby Carrots, Crispy Kale & Root Beer Demi
*FILET OF BEEF – 46
Creamy Parmesan Hashed Potatoes, Spinach, Roasted Tomato & Red Wine Bordelaise
*BONE-IN DUROC PORK CHOP – 32
Butternut Squash Risotto, Maple Chipotle Squash Puree & Bacon Brussels Sprouts
CHICKEN MARSALA – 28
Roasted Potatoes, French Green Beans & Exotic Mushroom Marsala Demi Sauce
*WALNUT ENCRUSTED SALMON – 38
Garlic Dijon, Rosemary & Lemon Crust, Honey Glazed Pancetta Winter Vegetable Hash
LOCAL BUTTERNUT SQUASH RAVIOLI – 24
Brown Butter Sage Cream Sauce, Meringue Candied Pepitas & Red Wine Gastrique
DESSERTS
VANILLA CREME BRULEE – 10
Crème Chantilly, Fresh Berries & Almond Biscotti
CHOCOLATE SWISS – 10
Flourless Chocolate Cake Roll, Vanilla Whipped Cream, Red Berry Sauce & Fresh Berries
GOAT CHEESE CHEESECAKE – 10
Lemon Infused Cheesecake, Salted Bourbon Caramel, Chocolate Ganache, Candied Walnuts & Pistachio Graham Cracker Crust
CHOCOLATE CHUNK SKILLET COOKIE – 12
Haagen-Daz Vanilla Ice Cream, Salted Bourbon Caramel & Chocolate Ganache
*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.
Parties of 6 or more will be subject to a 20% gratuity charge. No Split Checks for groups of 8 or more.
