25-40 min
2499 N Bartlett Ave (NaN mi)
More Info

Open Hours

8:00 AM-6:00 PM
8:00 AM-6:00 PM
8:00 AM-6:00 PM
8:00 AM-6:00 PM
8:00 AM-6:00 PM

First Course

Al Pastor Spring Rolls

Cinnamon guajillo-rubbed pork shoulder caramelized pineapple & red onion lime salsa.

Steamed Mussels

Coconut milk & chipotle broth, cilantro, mint.

Crab Cake

Creole remoulade, red pepper coulis, Idaho window pane chip.

Wild Mushroom Polenta

Roasted wild mushrooms, manchego polenta caramelized onions, sundried tomato, truffle oil.

Bison Tostadas

Smoked & shredded lake view buffalo farm bison shoulder edamame hummus, honey sriracha crema, napa cabbage slaw, sweet onion jam.

Braised Baby Octopus

Kalamata olives, cherry tomato, chermoula feta cheese, tuile de brioche.

Second Course

Blueberry Rocket Salad

Baby arugula, dried Michigan blueberries candied walnuts, Maytag bleu cheese, molasses vinaigrette.

Smoked Duck Salad

Baby spinach, nueske’s smoked duck breast, shaved fennel orange segments, candied hazelnuts, chives, crème Fraiche vinaigrette.

Roasted Pepper Goat Cheese Salad

Bibb lettuce, roasted sweet peppers Wisconsin chevre, candied pistachios, apple cider vinaigrette.

Tess Salad

Field greens, cucumbers, cherry tomato, shredded carrot croutons, roasted tomato vinaigrette.

Third Course

Grilled Wild Isle Salmon

Red quinoa, pepitas, caramelized butternut squash dried cranberries, red onion, sauteed green beans.

Wild American Gulf Shrimp

Mango ginger chutney, scallion basmati rice sauteed zucchini & yellow squash.

Cumin Rubbed Barramundi

Sauteed fiddlehead ferns & wild mushrooms polenta cake, caramelized cipollini onions, chimichurri sauce.

Roasted Rack of Lamb

Blood orange oregano gastrique, charred asparagus creamy cauliflower puree, wild mushroom bread pudding.

Pan Seared Beef Tenderloin

Usda choice sauteed green & yellow wax beans truffled wild mushrooms & red wine sauce, butter mashed potato.

Red Sorghum Bowl

Red sorghum, tomatillo poblano pesto, zucchini yellow squash, wild mushrooms, cherry tomato, roasted garlic, cotija cheese.

Crispy Frenched Chicken Breast

Carr valley two-year cheddar spaetzle sauteed farmer’s market vegetables, agave dijon sauce.

Rosemary Grilled Pork Tenderloin

Sweet plantain molotitos, mole negro parsnip puree, sauteed baby carrots, toasted herb garnish.

House Made Ravioli

Blend of fresh & aged cheeses, herbs, lemon zest tomato sauce, garlic, Italian sausage crumble, white wine.

San Francisco Cioppino

Seared salmon, scallops, mussels, wild shrimp garlic, white wine, chili flakes, herbs, classic marinara sauce, crostini.

Homemade Friday Fish Fry

New England Clam Chowder


Classic Shrimp Cocktail

Served with wasabi cocktail sauce.

Panko Breaded Lake Perch

Served with sweet potato fries crunchy Asian-style cole slaw, buttered rye bread housemade ketchup & tartar sauce and plenty of lemon.

Tempura Battered Tilapia

Served with sweet potato fries crunchy Asian-style cole slaw, buttered rye bread housemade ketchup & tartar sauce and plenty of lemon.


Flourless Chocolate Cake

Served with housemade Colectivo coffee custard.

Lemon Curd Tart

Caramelized blueberries, pastry crust, honey balsamic reduction.

Crème Brulee of The Week

Changes weekly, ask your server for current selection.

Butterscotch Budino

Served with caramel sauce, whipped cream, pink salt.

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