Lunch Menu

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

 

Small Plates

 

CHEESE & SAUSAGE – 18
Artisan Cheese, Buffalo Sausage & Accoutrements

NEW ENGLAND JUMBO LUMP CRAB CAKE – 14
Citrus Arugula, Sriracha Mayo & Lemon

CRISPY FRIED BUFFALO SHRIMP – 14
Nick’s AO Hot Sauce, Creamy Bleu Cheese, Celery & Carrot

GOAT CHEESE CURDS – 12
Stout Beer Battered & Sriracha Ketchup

WARM HUMMUS & OLIVE – 8
Roasted Red Pepper Hummus, Greek Olive Tapenade & Grilled Flatbread Wedges

ROASTED BEET SALAD – 9
Lemon Infused Goat Cheese, Arugula & Candied Pistachios

BABY ICEBERG WEDGE SALAD – 8
Candied Pecan Wood Smoked Bacon, Grape Tomatoes, Red Onion & Moody Bleu Cheese

RYE’S TOSSED – 10
House Granola, Apple, Local Lettuces & Simple Vinaigrette

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

 

Medium Plates

 

*FLASH SEARED YELLOWFIN TUNA – 28
Fresh Mango, Green Onion, Wasabi Sticky Rice, Hoisin Drizzle & Sriracha

NEW ENGLAND STYLE LOBSTER ROLL – 20
Atlantic Lobster, Remoulade, Fried Capers, New England Roll & RYE’s Fries

ROAST TURKEY CLUB – 14
Parmesan Focaccia, Herb Aioli, Lettuce, Tomato, Bacon & RYE’s Tossed Salad

*THE RYE BURGER – 14
Patty Melt Style Half Pound Grilled Chuck on Rye Bun with Swiss Cheese, Caramelized Onions & RYE’s Fries

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

PORK SCHNITZEL – 18
Truffled Parmesan Arugula, Heirloom Tomatoes & Pork Demi

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

GREEN ASPARAGUS RISOTTO – 16
Green Asparagus, Parmesan, Tomato & Red Wine Gastrique

 

Large Plates

 

*CERTIFIED ANGUS BEEF® RIBEYE – 36
Mashed Potatoes, Seasonal Vegetables & Maitre d’Hotel Butter

*CERTIFIED ANGUS BEEF® FILET – 38
Creamy Parmesan Hash, Spinach & Red Wine Bordelaise

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

CHICKEN PICCATA – 26
Fingerling Potatoes, French Green Beans & Lemon Caper Butter Sauce

*BACON WRAPPED PORK NEW YORK – 24
Haricot Verts, Apple Cheddar Grits, Bacon Jam & Pork Demi

LOCAL MUSHROOM RAVIOLI – 22
Truffled Alfredo, Spinach, Confit Tomatoes & Parmesan

 

*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.