RYE LUNCH MENU

Offered Monday-Saturday 11:00am to 3:00pm.

 

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 & Jalapeno Jam

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 – 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

 

*BACON WRAPPED ATLANTIC SCALLOPS – 26
Sweet Potato Puree, Fingerling Potato, Crispy Kale & Maple Mustard

ROAST TURKEY CLUB – 14
Cranberry Mayo, Lettuce, Tomato, Bacon & RYE’s Tossed Salad

*PRIME RYE BURGER – 14
Patty Melt Style Half Pound Prime Certified Angus Beef® on Rye Bun with
Gruyere & Swiss Cheese, Caramelized Onions & RYE’s Fries

*FOREST MUSHROOM BURGER – 14
Grilled Half Pound Prime Certified Angus Beef® on Brioche with Havarti Cheese,
Sautéed Mushrooms, Arugula, Truffle Aioli, Red Wine Gastrique & RYE’s Fries

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

THE GRAND BISTRO – 14
Havarti, Bacon, & Tomato Grilled Cheese, RYE’s Tossed Salad,
& Soup of the Day. Add $3 for Baked French Onion Soup.

SPICED SWEET POTATO RISOTTO – 14
Roasted Butternut Squash, Cranberry Chutney & Fried Leeks

 

LARGE PLATES

 

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

ROOT BEER BRAISED SHORT RIB – 32
Fingerling Potatoes, Grilled Broccolini,
Cipollini Onion & Root Beer Demi

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

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

*BACON WRAPPED PORK NEW YORK – 28
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.