FOOD MENU

 

FEATURES

 

RAW OYSTER
Raw on the 1/2 Shell – 3/Oyster
Beach Fire Grilled – 3/Oyster

HOUSE SMOKED BRISKET CHILI – 9
Aged Cheddar, Green Onion & Sour Cream

BEET SALAD – 10
Lemon Infused Goats Cheese, Crushed Pistachio,
Arugula & Balsamic Glaze

MISO GLAZED KING SALMON– 34
Forbidden Purple Sticky Rice, Edamame Beans,
Charred Baby Coy & Hoisin

FRENCH SKATE WING– 29
Fingerling Potatoes, French Green Beans
& Lemon Caper Brown Butter Sauce

BRAISED SHORT RIB– 36
Local Foraged Mushrooms, Pappardelle Noodles
Creamy Alfredo & Confit Tomatoes

 

SMALL PLATES

 

ARTISAN CHEESE & CHARCUTERIE – 22
Chefs Choice Accoutrements

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

WI CHEESE CURDS – 9
Tempura Beer Batter & Sriracha Ketchup

*BEEF CARPACCIO – 18
Arugula, Shaved Parmesan, Capers,
Lemon, Crostini & Truffle Aioli

BACON AND CHEDDAR RISOTTO BALLS – 14
Wild Boars Bacon, 4 Year aged Cheddar & House Smoked Aioli

SAUTEED WHISKY BACON SHRIMP– 14
Garlic, Tomato, Herbs, White Wine, Butter & Grilled Crostini

CLASSIC SEASONED RYE’S FRIES – 6
Truffle Parmesan & Truffle Aioli – ADD 3
OR
Basil Pesto Parmesan & Balsamic Glaze ADD 3

CLASSIC CAESAR SALAD – 8
Romaine Lettuce, Shaved Parmesan & RYE Croutons
Add Grilled Chicken Breast +8

SALADE DE CHEVRE CHAUD – 10
Local Butterhead Lettuce, Warm Goat Cheese on Baked Crostini,
Strawberries, Candied Walnuts, Prosciutto & RYE’s Honey Vinaigrette
Add Grilled Chicken Breast +8

 

MEDIUM PLATES

 

NEW ENGLAND STYLE LOBSTER ROLL – 24
Fresh Atlantic Lobster, Remoulade Sauce, New England Style Roll,
Crispy Capers, Lemon & RYE’s Fries

FOREST MUSHROOM BURGER – 16
Baby Swiss Cheese, Sautéed Mushrooms, Arugula
Truffle Aioli, Red Wine Gastrique & RYE’s Fries

*ENGLISH PUB BURGER – 16
Marinated Prime Burger, 4yr Aged Cheddar, Spicy Mustard,
Lettuce, Tomato, Onion Rings & RYE’s Fries

PORK SCHNITZEL – 18
Truffled Citrus Arugula, Grape Tomatoes,
Parmesan, Sunny Side Up Egg, Truffle Aioli & Lemon

SUMMER VEGETABLE RISOTTO – 16
Sweet Corn, Red Pepper, Tomato,
Crispy Kale, Parmesan & Toasted Pine Nuts
Add Grilled Chicken Breast +8

 

LARGE PLATES

 

*FILET OF BEEF – 36
Creamy Parmesan Hashed Potatoes, Spinach,
Roasted Tomato & Port Wine Demi

*BONE-IN DUROC PORK CHOP – 28
Sweet Corn Cheddar Risotto, Grilled Broccolini
& Gochujang Barbeque Sauce

CLASSIC CHICKEN PICCATA – 24
Fingerling Potatoes, French Green Beans
& Lemon Caper Beurre Blanc

RYE’S FISH FRY – 20
Beer Battered Cod, Creamy Slaw,
Remoulade, Lemon & RYE’s Fries

LOCAL MUSHROOM RAVIOLI – 22
Truffled Alfredo, Herb Roasted
Tomato & Citrus Parmesan Arugula

 

DESSERTS

 

VANILLA CREME BRULEE  – 8
RYE’s Honey and Lemon Whipped Yogurt,
Blueberries, Oatmeal Crisp

STICKY TOFFEE BREAD PUDDING – 8
Peaches, Bourbon Caramel Sauce
& Häagen-Dazs Vanilla Ice Cream

CHOCOLATE CHEESECAKE – 8
Pecan Crust, Salted Caramel Sauce &
RYE’s Honey and Lemon Whipped Yogurt

HOUSE-MADE ICE CREAM TRIO – 8
Ask your server for today’s flavors

 

 *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.

 

 

DRINK MENU

 


HOUSE WINES

 

PINOT NOIR – Böen, CA – 12/48
ZINFANDEL – St. Francis, CA – 12/48
MERLOT – Ironstone, CA – 8/32
MALBEC – Elsa Bianchi, Argentina – 8/32
SHIRAZ – Farm to Table, Australia – 10/40
CABERNET SAUVIGNON – Joseph Carr “Josh”, CA – 10/40
MOSCATO – Movendo, Italy – 8/32
RIESLING – Bex, Germany – 8/32
PINOT GRIGIO – Principato, Italy – 8/32
SAUVIGNON BLANC – Marlborough, New Zealand – 9/36
CHARDONNAY (Un-oaked) – Carmel Road, CA – 12/48
CHARDONNAY (Oaked) – Butternut, CA – 10/40


BUBBLES

 

PROSECCO – Riondo, Italy – 10/40
SPARKLING BRUT – Coppola “Sofia”, CA – 56
BRUT CHAMPAGNE – Veuve Clicquot, France – 125
BRUT CHAMPAGNE – Dom Perignon, France – 210


FROM THE CELLAR

 

CABERNET SAUVIGNON
Cakebread Cellars, Napa, CA – 118
Caymus “Special Selection”, Napa, CA – 225
Jordan, Alexander Valley, CA – 105
Justin, Paso Robles, CA – 63
Silver Oak, Alexander Valley, CA – 123
Stags Leap “Artemis”, Napa, CA – 110

PINOT NOIR
Au Contraire, Sonoma, CA – 63
Belle Glos “Dairyman”, Russian River, CA – 89
King Estate “Domaine Organic”, Willamette Valley, OR – 118
Siduri, Willamette Valley, OR – 57

MERLOT
Emmolo, Napa, CA – 97
Northstar, Columbia Valley, WA – 70

MALBEC
Achaval Ferrer, Argentina – 58

ZINFANDEL
Rombauer, Napa, CA – 78
Seghesio “Cortina”, Dry Creek, CA – 85

SHIRAZ
Molly Dooker “Blue Eyed Boy”, McLaren Vale, Australia – 73

CARMENERE
Montes “Purple Angel”, Colchagua Valley, Chile – 115

PROPRIETARY RED BLENDS
Decoy, Napa, CA – 53
Duckhorn “Paraduxx”, Napa, CA – 72
Joseph Phelps “Insignia”, Napa, CA – 273
Opus One, Napa, CA – 310
The Prisoner, Napa, CA – 95

EUROPEAN REDS
Edmond de Rothschild “Chateau Clarke” – Bordeaux, France – 100
Clos De L’Oratoire – Chateauneuf-du-Pape, France – 110
Tenuta Sette Ponti “Crognolo” – Super Tuscan, Italy – 75
Masi – Amarone, Italy – 97
Michele Chiarlo – Barolo, Italy – 99

CHARDONNAY
Mer Soleil “Reserve”, Santa Lucia Highlands, CA – 69
Hartford Court “Four Hearts”, Sonoma, CA – 89
Cakebread Cellars, Napa, CA – 85

SAUVIGNON BLANC
Cloudy Bay, New Zealand – 56
Grgich Hills “Fume Blanc”, Napa, CA – 63

PINOT GRIGIO/PINOT GRIS
Terlato, Italy – 49
Archery Summit “Vireton”, Willamette Valley, OR – 61

 

CRAFT COCKTAILS

 

RYE’s OLD FASHIONED – 10
Hand-Muddled Turbinado Sugar, Angostura Bitters,
Orange, Cherry, Bulleit Rye Whiskey.
Your Choice of Sweet, Press, or House Sour Wash.
Served on the rocks.

SAZERAC – 10
Bulleit Rye Whiskey, Peychauds Bitters,
House Simple Syrup & Absinthe Rinse.
Served up with a Lemon Twist.

LEATHER & LACE – 10
Bulleit Bourbon, Luxardo Maraschino Liqueur, Aperol Apertif,
St. Germain Elderflower Liqueur, Fee Brothers Orange Bitters
& Fresh Lemon Juice. Smoked & served on the rocks.

MAPLE BOURBON SMASH – 10 
Bulleit Bourbon, Angostura Bitters, Orange Juice,
Fresh Lemon Juice, Maple Syrup & Club Soda.
Smoked & served on the rocks.

THE DEVILS BACKBONE – 10
Mezcal, Campari & Antica Vermouth
Served on the rocks with a Torched Rosemary Sprig

THE LIBERTY PEAR –  10
Great Northern Vanguard Whiskey, St George
Spiced Pear Liqueur& Fresh Lemon Juice.
Served on the rocks with a Merlot Float

BLACKBERRY LAVENDER MARTINI – 10
Fresh Muddled Blackberries, Vodka, Creme de Violette,
Fresh Lemon Juice & House Lavender Syrup. Served up.

RYE’s GIN AND TONIC  – 10
St. George Rye Gin, Tonic, Fee Brothers Grapefruit Bitters,
Fresh Grapefruit & Fresh Thyme Garnish. Served on the rocks.


BOTTLED BEER

 

Bud Light
Miller Lite
Clausthaler N/A
Terrapin Luau POG IPA
Vander Mill Blueberry Cider
Kentucky Bourbon Barrel Hard Tea
Hinterland Packerland Pilsner
Stella Artois

 

DRAFT BEER

 

Lagunitas IPA, ABV: 6.2%

Oskar Blues “One-y” Hazy IPA, ABV: 4.0%

Oskar Blues “Mama’s Little Yella Pils” Pilsner, ABV: 4.7%

3 Sheeps “Rebel Kent” Amber Ale, ABV: 5.0%

Surly “Grapefruit Supreme” Tart Ale, ABV: 4.5%

New Glarus “Spotted Cow” Farmhouse Ale, ABV: 4.8%

Central Waters “Mud Puppy” Nitro Porter, ABV: 5.8%

MobCraft “Batshit Crazy” Nitro Brown Ale, ABV: 5.6%