Lisse Menu

Aged old Amsterdam, gouda, goat Gouda, leerdammer, mustard, toast points.

A dutch classic mix of prime ground ribeye, rolled in panko breadcrumbs and deep-fried.

Grilled and served with spicy peanut sauce.

Assorted meats and cheeses.

Root chips thinly sliced and crisped carrots, beets, potatoes and sweet potatoes served with a house-made goat cheese fondue and red pepper aioli.

Gouda cheese, battered, and deep-fried.

Coldwater shrimp served with a house-made horseradish cocktail sauce.

Lake Michigan whitefish, cream cheese, lemon juice served with toast points.

Tomato, basil, aged balsamic, and fresh mozzarella.

Roasted tomato soup topped with gouda croutons.

Carmelized onion soup topped with toast and gouda cheese.

Carrots, red rambo microgreens, cucumbers, and tomatoes.

Fresh mozzarella, tomato, pesto, and aged balsamic.

Romaine hearts served with a Parmesan cheese.

Fresh bed of romaine with tomatoes, caramelized red onions, and goat cheese topped with grilled steak.

Iceberg lettuce topped with smoked bacon, tomatoes, and Danish bleu cheese.

Grilled salmon, spring mix, blueberries, avocado, and tomato.

Alfredo pasta topped with king crab, shrimp, and scallops.

Fettuccini tossed with fresh tomato, spinach, artichoke, and basil pesto.

Fettuccini with fresh vegetables, spicy chili garlic sauce and coriander.

French boned chicken topped with a cherry ginger chutney.

Grilled and served with a fresh herb demi glaze and mint.

14 oz dry aged New York strip steak seasoned with our signature steak dust.

6 oz barrel cut filet seasoned with our signature steak dust and grilled over an open flame.

12 oz barrel cut filet seasoned with our signature steak dust and grilled over an open flame.

14 oz ribeye seasoned to perfection with our signature steak dust.

Bone-in ribeye steak seasoned and cooked to order with our signature steak dust.

Panko breadcrumb encrusted, baked and served with lemon caper aioli.

Grilled salmon garnished with asparagus and lemon vinaigrette.

Seared a la plancha, citrus beurre blanc finished with applewood smoked bacon.

Boiled mashed potatoes, carrots, and onions.

Seared with garlic, oil, and smoked bacon.

Seasoned with garlic, butter, salt, and pepper.

Fresh carrots charred on the grill.

Baked and served with butter and sour cream.

Stalks grilled and finished with a chimichurri sauce.

Artichoke hearts grilled and drizzled with lemon and butter.

Parmesan and romano sauce cheese tossed over penne.

Dutch frites served with curried ketchup and mayonnaise.