Cena Carta

Menu

• Artisan Cheese Pockets
  Chèvre,​ gorgonzola, and pistachio, baked in a phyllo crust.
• Chicken Albondigas
  Chicken​ and chorizo meatballs, chimichurri sauce, and sriracha aioli.
• Seafood Sautee
  Shrimp, calamari, olives, capers, garlic, and shallots sautéed in a white wine and butter sauce, served with toasted baguette.
• Calamari
  Almond dusted and lightly fried served with romesco sauce.
• Roasted Red Pepper Hummus
  With​ fried lavash crisps.
• Flatbread Appetizer
  Chef's choice of fresh ingredients. Pictured - mushroom, leek, provolone, and mozzarella.
• Wisconsin Cheese Plate
  Three artisan wisconsin cheeses with fig and apricot preserve, lavash crackers, and a dijon spread.
• Shrimp Bisquette
  With​ aged cheddar, butternut squash purée, and scallions.
• Crab Cakes
  Jumbo lump crab cakes with romesco sauce.
• Mediterranean Nachos
  Braised lamb, cherry tomatoes, red onion, tzatziki sauce, feta cheese, and fresh cilantro with fried lavash crisps.
• Mussels 3 opiniones
  Sautéed in a Terragon, vermouth, and bacon cream sauce.

• House Salad
  Spring mix greens, cucumber, cherry tomato, red onions, and croutons with our house dressing.
• Bacon and Orange Caesar Salad
  Grilled romaine lettuce, bacon, orange wedges, shaved parmesan, and croutons with house-made caesar dressing.
• Tomato Basil Bisque
• Pear and Gorgonzola Salad
  Wine-poached pear, arugula, dolcina gorgonzola, and walnut dressing.

• Smoked Salmon Stuffed Salmon
  Blackened and pan-seared, served with caramelized brussels sprouts with nueske's bacon, topped with lemon beurre blanc.

• Center Cut Top Sirloin
  With roasted herbed potatoes, porcini mushroom butter, and seasonal vegetable.
• Slow-Braised Beef Short Ribs
  With garlic mashed potatoes and a rich beef glaze, topped with a fresh apple slaw.
• Pistachio Pesto Chicken
  With house-made Italian sausage, penne pasta, arugula, cherry tomatoes, shaved parmesan, and a light cream sauce.
• Paella
  With shrimp, chicken, bay scallops, roasted red peppers, peas, spicy chorizo sausage, and saffron rice.
• Mushroom Confit and Fettucini
  With sautéed spinach, shaved parmesan cheese, toasted almonds, fresh scallions, and a rich mushroom broth.
• Braised Lamb Osso Bucco
  Lamb shank with garlic mashed potatoes, topped with a tomato based aromatic vegetable braising sauce.
• Pork and Beans
  A 7 oz. Pork loin filet with honey mustard sauce, bean and bacon ragù, and fresh cut green beans.
• Seared Sea Scallops
  Served with dilled heirloom tomato polenta, almond caper salsa, and sautéed spinach.
• White Bean and Vegetable Stew
  Served on toasted rustic bread.
• Butternut Squash Ribbons
  With mushrooms, red onions, and caramelized leeks sautéed in a coconut milk, squash, and sage sauce.

• New York Cheesecake
• Chef's Dessert
• Peanut Butter Cup Cheesecake, and More.

Beverages

• Sivas Sonoma Zinfandel
  (California) ​ Jammy blackberry fruit with notes of cedar and aromatic spices.
• Los Cucos Cabernet Sauvignon
  (Spain) ​ Soft tannins with blackberry and cherry fruit.
• Maipe Malbec
  (Mendoza) Big, bold and well-rounded with lush berry fruit notes.
• Tilia Malbec/Syrah
  (Mendoza) Black currant and subtle oak with earthy espresso and mocha notes.
• Ste. Chappelle Soft Red
  (Snake​ River Valley) Sweet, fruit forward and easy drinking.
• Finca del Castillo Tempranillo
  (Spain) Bold fruit and spice with nicely structured tannins.
• Montebuena Rioja
  (Spain) Rich blackberry fruit with a spicy, earthy finish.
• Canyon Road Cabernet Sauvignon
  (California) Deep black currant and plum fruit with spicy and smoky notes.
• Red Rock Merlot
  (California) ​ Rich and velvety with a hint of blackberry.
• Bulletin Place Shiraz
  (Australia) A spicy shiraz with bright blueberry flavors. Juicy, warm and peppery.
• Honoro Vera Garnacha
  (Spain) Deep cherry fruit, soft tannins and a peppery finish.
• Maipe Bonarda
  (Mendoza) Rich blueberry and light tannins with a light smokiness.
• Les Jamelles Pinot Noir
  (France) Classic old world pinot noir with subtle plum and cherry notes.
• Santa Duc
  (Côtes du Rhône) Dark berry fruit notes with spicy and smoky touches.

• Guiness Stout
• O'So Hopdinger
• Staropramen
• Capital Winter Skal
• Harp Lager
• Shiner Black Lager

• Amstel Light
• Goose Island Nut Brown Ale
• Lilja's Sasquatch Stout
• New Belgium Snow Day
• O'So Memory Lane
• Sam Adams Boston Lager
• Alaskan Amber
• Clausthaler Premium
• Lilja's Heifer Weizen
• New Belgium Ranger IPA
• O'So Big O
• Riverwest Amber Lager
• Sam Adams Light

• Luc Pirlet Viognier
  (France) Stone fruit notes with an excellent balance of acidity.
• Corvidae Mirth Chardonnay
  (Columbia Valley) Unoaked. Bright and clean with ripe apple, citrus, and tropical fruit flavors.
• Canyon Road Chardonnay
  (California) Light oak and vanilla with ripe fruit flavors.
• Ruffino Moscato D'Asti
  (Italy) Lightly effervescent with sweet citrus, stone fruit, and floral flavors.
• Secco Prosecco
  (Italy) Classic fruit forward sparkling wine with green apple and stone fruit notes.
• Montepio Pinot Gris
  (Argentina) Tart stone fruit and honeysuckle with a citric acidity. Well integrated mineral notes.
• Selbach Incline Riesling
  (Germany) Ripe apple and pear with a hint of mineral and a lively acidic finish.
• Antonio Futuro Vinho Verde
  (Portugal) Tart green apple and grassy flavors with a light mineral finish.
• Ca'Momi Chardonnay
  (Napa) Tropical fruit notes balanced with a rich oak and vanilla finish.
• Rapido Pinot Grigio
  (Italy) Complex, crisp, and fruity with herbal notes on the finish.
• Ponga Sauvignon Blanc
  (New Zealand) Zesty grapefruit, lemon, and tropical fruit flavors with a lightly mineral finish.
• Kirchmayr Grüner Veltliner
  (Austria) Green apple, white peach, floral, and mineral notes with excellent acidic structure.