Flatwater

chilled wagyu beef, shaved paper thin, seasoned and draped over a baby arugula salad with pickled pearl onions, spicy popped capers and shredded manchego

fresh avocado and mango pico de gallo rolled in thin pastry wrappers and flash-fried. drizzled with sesame-plum sauce and served with cilantro-cashew pesto dipping sauce

aromatic spices and triple-crème brie baked inside a roasted fuji apple cup and served with warm apricot-caramel chutney, candied walnuts and puff pastry crackers

chilled, diced tuna, gently tossed with cucumber, avocado, mango, macadamia nuts, spicy aioli , and topped with shredded daikon, green onions, marinated red onions, served with yucca chips

petite tiger shrimp and bay scallops tossed with papaya-mango relish and three-citrus marinade. served with spicy black bean sauce and marinated red onions

creamy seafood and petite shrimp chowder with potatoes, roasted corn and tasso ham. served with a garlic-pesto cracker bread

chefs daily preparation

mixed greens with crumbled laura chenel chevre, spicy-sweet almonds marinated red onion, dried cherries and blackberry-balsamic vinaigrette

handmade mozzarella, seasoned, vine-ripened tomatoes and fresh basil leaves with a balsamic reduction and basil-infused extra-virgin olive oil

romaine leaf lettuce and mildly spicy caesar dressing with garlic-ficelle bruschetta, fresh lime and shredded manchego.

rare-seared, spice encrusted tuna fanned over mixed lettuces with sesame stir-fried long beans, peruvian potato coins, chinese broccoli, ïtea stained eggs, sake olives and yuzu-mirin vinaigrette.

nappa cabbage, snow peas, seedless cucumber, shredded carrots and red bell pepper, chow mein noodles, tossed in cilantro, soy-ginger vinaigrette

roast turkey breast, muenster cheese and avocado mayonnaise stacked on press grilled sourdough with six-year cheddar and bacon spread

seasoned heirloom tomato, hand-made mozzarella cheese and fresh basil leaves served on pesto grilled ciabatta bread

seven rashers of apple-wood smoked bacon, avocado mayonnaise, butter lettuce and heirloom tomato stacked on toasted brioche

6oz. lime-chile chicken, romaine lettuce, roma tomato slices, tossed in classic caesar dressing, served on ciabatta bread

8 oz. black angus ground beef, boston lettuce, roma tomatoes, red onion shavings, served with, shaved pickles

6 oz. seasoned turkey burger, bib lettuce, roma tomato shaved red onions, served on an egg bun with chipotle avocado spread

2-ounce, angus beef burgers flavored with roasted red peppers, caramelized shallots and diced sweet pickles. topped with widmers six-year cheddar cheese and bacon spread

four tiger shrimp simmered in an oven-dried pesto and white wine cream sauce, tossed with angel hair pasta and topped with shaved pecorino, toasted walnuts and grilled ciabatta

thick spaghetti noodles tossed with oven-dried tomatoes, teardrop tomatoes, fresh basil leaf, hand-pulled mozzarella, shaved pecorino and basil infused extra-virgin olive oil. topped with grilled ciabatta

5-ounce pan-seared atlantic salmon fillet with a sweet pineapple and brown sugar glaze. served over a dijon mustard mashed potatoes with black bean-roasted corn succotash

6 oz. argentinean chimichurri marinated flank steak cooked medium rare & fanned, served with wild mushroom ragout and asparagus tips.

chicken fajita: oven roasted tomatoes, grilled chicken, grilled peppers and onions, and three-cheese blend seafood: petite shrimp, mussels, clams and spicy chorizo, three-cheese blend, and topped with cilantro and scallions, margherita: hand made mozzarella, pine nuts, fresh basil leaves, and topped with parmesan cheese

chilled, diced tuna tossed with cucumber, red cabbage slaw, scallions, marinated red onions and spicy sesame aioli. topped with shredded daikon, toasted macadamia nuts and sweet indonesian soy

fresh avocado and mango pico de gallo rolled in thin pastry wrappers and flash-fried. drizzled with sesame-plum sauce and served with cilantro-cashew pesto dipping sauce

chefs daily selection of three artisan cheeses, presented with dried and fresh fruits, hand-crafted sausage, cajun spiced pistachios and water crackers

petite tiger shrimp and bay scallops tossed with papaya-mango relish and three-citrus marinade. served with spicy black bean sauce and marinated red onions in a crisp plantain basket

aromatic spices and triple-crème brie baked inside a roasted fuji apple cup and served with warm apricot-caramel chutney, candied walnuts and puff pastry crackers.

chilled wagyu beef, shaved paper thin, seasoned and draped over a baby arugula salad with pickled pearl onions, spicy popped capers and shredded manchego

mixed greens with crumbled laura chenel chevre, spicy-sweet almonds marinated red onion, dried cherries and blackberry-balsamic vinaigrette

romaine lettuce and mildly spicy caesar dressing with garlic-ficelle bruschetta, fresh lime and shredded manchego

rare-seared, spice encrusted tuna fanned over mixed lettuces with sesame stir-fried long beans, peruvian potatoes, chinese broccoli, ïtea stained eggs, sake olives and yuzu-mirin vinaigrette

bok choy and napa cabbage with buttermilk bleu cheese, scallions, crisp bacon, chow mein noodles, grapefruit and orange segments, wok-fried egg and sesame-plum dressing

thick spaghetti noodles tossed with oven-dried tomatoes, teardrop tomatoes, fresh basil leaf, hand-pulled mozzarella, shaved pecorino and basil infused extra-virgin olive oil. topped with grilled ciabatta.

six tiger shrimp simmered in an oven-dried tomato pesto and white wine cream sauce, tossed with angel hair pasta and topped with shaved pecorino, toasted walnuts and grilled ciabatta

7-ounce filet with a crust of special seasonings. served with a porcini-shiitake mushroom demi glace and steamed baby zucchini.

8-ounce chicken airline breast served over balsamic seared swiss chard with roasted shallots and prunes.

5-ounces of center-cut tuna with a spicy and sweet crust. served with a fresh vegetable spring roll, sweet indonesian soy sauce, cilantro mustard and wasabi stained tobiko

7-ounce, spicy marlin steak simmered in a tomatillo cream sauce and served over two black bean-chevre enchiladas with avocado pico de gallo and tortilla confetti

6-ounce sea bass fillet with a mild horseradish and cornmeal crust. topped with red pepper-basil hollandaise sauce and a king crab claw

todays selection of fresh vegetables and cheeses baked in a deep-dish pie crust with a creamy, egg custard filling. served with fresh fruit salad

two eggs poached in a chili pepper court bouillon and topped with shaved capicola, shredded manchego and crushed red pepper. served with toasted brioche

custard marinated brioche, griddle cooked to golden brown and topped with whipped cream, orange anglaise, fresh berries and powdered sugar

creamy spiced pork sausage and buttermilk gravy poured over two silver-dollar sized biscuits. served with two scrambled eggs and breakfast potatoes

capicola ham, soft poached eggs and toasted muffin rounds topped with roasted red pepper-basil hollandaise sauce and chopped scallions. served with breakfast potatoes

topped with whipped honey butter and confectioners sugar. served with real wisconsin maple syrup on the side.

chinese broccoli, shiitake mushroom and manchego topped with roasted red pepper hollandaise sauce. served with your choice of fresh fruit salad or breakfast potatoes.

creamy seafood and petite shrimp chowder with potatoes, roasted corn and tasso ham. served with a garlic-pesto cracker bread

a smooth, chilled tomato puree flavored with poblano, cucumber, red onion and wine vinegar. topped with garlic-pesto cracker bread

chilled wagyu beef, shaved paper thin, seasoned and draped over a baby arugula salad with pickled pearl onions, spicy popped capers and shredded manchego

fresh avocado and mango pico de gallo rolled in thin pastry wrappers and flash-fried. drizzled with sesame-plum sauce and served with cilantro-cashew pesto dipping sauce

petite tiger shrimp and bay scallops tossed with papaya-mango relish and three-citrus marinade. served with spicy black bean sauce and marinated red onions in a crisp plantain basket

aromatic spices and triple-crème brie baked inside a roasted fuji apple cup and served with warm apricot-caramel chutney, candied walnuts and puff pastry crackers

mixed greens with crumbled laura chenel chevre, spicy-sweet almonds marinated red onion, dried cherries and blackberry-balsamic vinaigrette

romaine leaf lettuce and mildly spicy caesar dressing with garlic-ficelle bruschetta, fresh lime and shredded manchego.

handmade mozzarella, seasoned, vine-ripened tomatoes and fresh basil leaves with a balsamic reduction and basil-infused olive oil.

rare-seared, spice encrusted tuna fanned over mixed lettuces with sesame stir-fried long beans, peruvian potato coins, chinese broccoli, ïtea stained eggs, sake olives and yuzu-mirin vinaigrette.

bok choy and napa cabbage with buttermilk bleu cheese, scallions, crisp bacon, chow mein noodles, grapefruit and orange segments, wok fried egg and sesame plum dressing.

roast turkey breast, muenster cheese and avocado mayonnaise stacked on press grilled sourdough with six-year cheddar and bacon spread

seasoned heirloom tomato, hand-made mozzarella cheese and fresh basil leaves served on pesto grilled ciabatta bread

seven rashers of apple-wood smoked bacon, avocado mayonnaise, butter lettuce and heirloom tomato stacked on toasted brioche.

five-ounce skirt steak in an ancho-teriyaki marinade, pan-seared and served on a toasted pretzel roll with cilantro-soy mustard, heirloom tomato and baby arugula

chicken salad flavored with mango, cilantro, macadamia nuts and avocado, topped with muenster cheese, alfalfa sprouts and heirloom tomato on multi-grain toast

four tiger shrimp simmered in an oven-dried pesto and white wine cream sauce, tossed with angel hair pasta and topped with shaved pecorino, toasted walnuts and grilled ciabatta

5-ounce pan-seared atlantic salmon fillet with a sweet pineapple and brown sugar glaze. served over a dijon mustard mashed potatoes with black bean-roasted corn succotash

zucchini, yellow squash, bell pepper, red onion and wide rice noodles, tossed in a very spicy and sweet chili sauce and topped with chopped peanuts and scallions

chicken and andouille sausage simmered red in a spicy tomato broth with poblano chili, jalapeno, onion, garlic and spanish style rice. topped with grilled ciabatta bread

potato flatbread dough topped with marinated oven-roasted plum tomatoes, seasoned three-cheese blend, grilled chicken with grilled peppers and onions and crumbled laura chenel chevre