daily selection of pates, cured meats and sausages served with whole-grain mustard, cornichons and crackers.

with olive tapenade, roasted yellow pepper and sun-dried tomato spreads.

classic onion soup topped with a crouton and melted gruyere.

selection of four cheeses with fresh fruit, crackers and artisanal Wisconsin honey.

chilled potato and leek soup garnished with creme fraiche and chives.

refreshing lemon curd on a homemade pastry crust, topped with meringue and served with caramel sauce.

flourless chocolate cake topped with whipped ganache and glazed with melted chocolate; served with raspberry Grand Marnier sauce, creme anglaise and raspberry gelato.

homemade hazelnut crust with a dense chocolate and hazelnut filling; served with caramel sauce and Frangelico creme anglaise.

traditional or Belgian chocolate, with fresh berries and a homemade sugar cookie.

fresh strawberries, ladyfinger layers, mascarpone cream, Belgian chocolate and a touch of Grand Marnier liqueur.

portabella ravioli, served with sauteed spinach, homemade red sauce and Parmigiano-Reggiano cheese.

lightly floured skate wing, sauteed and finished with browned butter, capers and a few drops of fresh lemon juice, vegetable and potato du jour.

Mediterranean vegetable stew with tomatoes, eggplant, zucchini, onions, olives and peppers, red wine and basil: garnished with crostini.

sauteed salmon with vegetable and potato du jour and a rosette of lemon-thyme butter.

8oz. NY strip steak, crusted with cracked peppercorns, sauteed and finished with a shallot and Cognac sauce, vegetable and potato du jour.

slow-cooked duck leg and mushrooms in a natural sauce over homemade tagliatelle.

boneless, locally-raised trout, dusted with seasoned flour, pan-fried and finished with slivered almonds tossed in browned butter.

arugula and duck confit, tossed with fresh oranges and cherries and shaved red onions, sprinkled with bleu cheese and finished with an aged PX sherry vinaigrette dressing.

a selection of beets, sliced thick and shingled around frisee lettuce tossed with balsamic dressing, garnished.

cucumbers and tomatoes tossed in a traditional French vinaigrette dressing with mache lettuce and toasted hazelnuts.

frisee lettuce tossed in a light dressing with bacon lardons, Roquefort, a lightly poached egg and fresh-baked croutons.

flaked tuna, tomatoes, haricots verts, Nicoise olives, capers, hard-cooked egg, potatoes and capers tossed in red wine dressing and garnished with anchovy fillets.

Croque Monsieur waith an egg and Mornay sauce and pommes gaufrettes.

baked ham and Gruyere sandwich with Dijon mayannaise and pomme gaufrettes.

two egg omelette with daily changing fillings and fresh greens.

daily selections with Mornay sauce and fresh greens.

grilled steak with blue cheese and sauteed mushrooms on a toasted baguette.

sliced turkey breast, avocado, tomato, bacon lardons and mesclun on toasted brioche with Dijon mayonnaise.

with Gruyere and Nicoise olives .

daily selection of pates, cured meats and sausages served with whole-grain mustard, cornichons and crackers.

six escargots baked in garlic butter with toast points.

four frogs' legs, in a light batter and deep-fried, with remoulade sauce.

two spicy lamb sausages grilled and served over soft polenta with grilled apples and a sherry reduction glace.

3/4 lb. of mussels, steamed in butter and white wine with garlic, shallots and thyme; served with baguette slices. MONDAY NIGHTS ONLY (Excluded from special pricing).

classic onion soup topped with a crouton and melted gruyere.

homemade French fries with garlic mayonnaise.

six shrimp baked in garlic butter with seasoned breadcrumbs and lemon.

chilled potato and leek soup finished with creme fraiche and chives.

refreshing lemon curd on a homemade pastry crust, topped with meringue and served with caramel sauce.

flourless chocolate cake topped with whipped ganache and glazed with melted chocolate; served with raspberry Grand Marnier sauce, creme anglaise and raspberry gelato.

homemade hazelnut crust with a dense chocolate and hazelnut filling; served with caramel sauce and Frangelico creme anglaise.

traditional or Belgian chocolate, with fresh berries and a homemade sugar cookie.

selection of four cheeses with fresh fruit, crackers and artisanal Wisconsin honey.

pate a choux pastries filled with scoops of locally-produced Purple Door ice cream, topped with homemade chocolate sauce and garnished with fresh berries.

apricots baked with cinnamon and sugar on puff pastry; served with mascarpone ice cream and homemade caramel sauce.

fresh strawberries, ladyfinger layers, mascarpone cream, Belgian chocolate and a touch of Grand Marnier liqueur.

10oz. strip steak, crusted with cracked black peppercorns, pan-seared and finished with a cognac and shallot demi glace.

classic French dish of slow-cooked white beans with pork shoulder, duck confit, smoked pork shank, sausage and lamb.

rubbed with roasted garlic and herbs, pan-roasted with tomatoes, onions, peppers, capers, Nicoise olives and a dash of Pernod liqueur, served with haricots verts and roasted potatoes.

chicken pieces, marinated in red wine with herbs and seasonings, then slow-cooked with bacon, onions, tomatoes and mushrooms; served with homemade tagliatelle.

heritage pork chop, grilled medium* then topped with a plum, apricot and Door County cherry chutney and served with polenta and haricots verts.

locally-raised duckling, seared medium-rare*, topped with chorizo and orange segments and finished with a natural sauce flavored.

8oz. Strauss lamb chop, grilled medium-rare* and served over lentils braised with pork belly and brunoise vegetables; finished with a sherry glaze.

thick pork tenderloin filet mignon, wrapped in bacon, seared medium* and finished with a natural sauce flavored with Riesling and dried apricots, haricots verts and Fall squash and potato dauphinoise.

portabella ravioli, served with sauteed spinach and homemade red sauce and topped with freshly grated Parmigiano-Reggiano cheese.

slow-cooked rabbit with wild mushroom risotto topped with freshly grated Parmagiano Reggiano cheese.

lightly floured, sauteed and finished with browned butter, capers and a few drops of fresh lemon juice.

Strauss veal sweetbreads, sauteed and served with a mustard and shallot sauce, fresh asparagus and sauteed spaetzles.

8oz. beef flatiron steak on a garlic toast crouton with shallot butter and homemade French fries.

boneless, locally-raised trout, dusted with seasoned flour, pan-fried and finished with slivered almonds tossed in browned butter, haricots verts and roasted potatoes.

seared rare* with basil oil, Parmagiano-Reggiano and ratatouille. Vegetarian ratatouille is available.

arugula and duck confit, tossed with fresh oranges and cherries and shaved red onions, sprinkled with bleu cheese and finished with an aged PX sherry vinaigrette dressing.

a selection of beets, sliced thick and shingled around frisee lettuce tossed with balsamic dressing, garnished.

fresh mozzarella, vine-ripe tomatoes, fresh basil, balsamic and extra-virgin olive oil.

cucumbers and tomatoes in a traditional French vinaigrette dressing with mache lettuce and toasted hazelnuts.

frisee lettuce tossed in a light dressing with bacon lardons, Roquefort, a lightly poached egg and fresh-baked croutons.

flaked tuna, tomatoes, haricots verts, Nicoise olives, capers, hard-cooked egg, potatoes, radishes and capers tossed in red wine dressing and garnished with anchovy fillets.