Pastiche - Brown Deer, WI

Dipped in egg and Parmesan, sautéed and served with lemon butter.

classic pate campagne with grain mustard, cornichons and crackers.

6 escargots baked in garlic butter with toast points.

Classic onion soup topped with a baguette crouton and melted Gruyere.

Homemade French fries with traditional aioli.

Changes daily, but always pretty good.

Romaine lettuce tossed with baked croutons, Parmesan cheese, anchovy fillets and traditional Caesar dressing.

Seasonal greens tossed with raspberry vinaigrette and garnished with fresh berries, orange segments, shaved red onions, and fried wonton strips.

Roasted beets served with mesclun, breaded warmed goat cheese medallion and balsamic dressing.

Frisee lettuce tossed in a light dressing with bacon, bleu cheese, a lightly poached egg and fresh baked croutons.

Lightly floured skate wing, sautéed and finished with browned butter, capers and a few drops of fresh lemon juice.

Haricots verts, tomatoes, hard-cooked eggs, red onion, boiled potatoes, Nicoise olives, capers, and grilled tuna dressed in red wine vinaigrette.

Lightly floured, sautéed, with almonds in beurre noisette.

salmon filet, caramelized onions with lemon thyme and honey, herbed chevre butter, asparagus, Dauphinois

Grass-fed D'Artagnan lamb rack*, brushed with mustard, dusted with herbed breadcrumbs, roasted pink and served with a natural sauce.

pan-roasted thick pork rib chop*, caramelized pears and shallots, haricots verts, carrots, roasted potatoes.

Hand-cut 12oz. beef NY steak* crusted with cracked black peppercorns and finished with a cognac and shallot demi glace.

Hand-cut 8oz. beef filet*, grilled to order, topped with lobster and Bearnaise sauce.

Pan-roasted duckling breast* with Door County cherries in a natural sauce flavored lightly with fresh cracked peppercorns.

Grilled pork filet* wrapped in bacon, dried apricots, Riesling, demi glace, haricots verts, glazed carrots, Dauphinoise.

Sauteed chicken breast with morel mushroom sauce, haricots verts, glazed carrots, roasted potatoes

slow-cooked rabbit legs in a sauce flavored lightly with Dijon mustard and white wine, haricots verts, glazed carrots, roasted potatoes

Tomatoes, eggplant, fennel, peppers, onions, and zucchini, slow-cooked in a rich stew favored with Nicoise olives, capers, garlic and a touch of red wine; garnished with shaved Parmesan cheese, basil EVOO and crostini.

8oz. beef NY steak* or 6oz beef filet*, Bercy butter, homemade frites, and aioli.

slow-simmered stew of white beans, pork, lamb, sausages, and duck leg confit

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

Layers of sponge chiffon cake and homemade ice cream under toasted meringue, with raspberry Grand Marnier sauce and creme Anglaise.

Flourless chocolate cake topped with chocolate ganache and served with raspberry sauce, crème anglaise and homemade raspberry Grand Marnier sorbet.

Traditional with fresh berries and a homemade cookie.

Special of the Day.

Pate a choux pastries filled with ice cream, topped with homemade chocolate sauce, and garnished with fresh berries.

coleslaw, frites

romaine, dressing, parmesan, anchovies, croutons

grilled ham and gruyere, egg on top and Parmesan cream

grilled ham and gruyere, Parmesan creamv

mushrooms, caramelized onions, mozzarella, frites

two eggs, english muffin, sliced ham, hollandaise sauce; hash browns

two eggs, pulled pork, roesti potatoes, ancho chile hollandaise

deep-dish, changes weekly; mesclun salad

two eggs, smoked salmon, dill hollandaise, hash browns

6oz tenderloin steak, two eggs any style; hash browns

dried Door County cherries baked in bread pudding, sliced, dipped in egg batter and pan-fried; topped with fresh berry compote

thin french crepes filled with ricotta and neufchâtel cheese, topped with orange segments, finished with orange liqueur, brandy, butter, and a touch of cinnamon

topped with butter and maple syrup

ricotta and neufchâtel cheese stuffing with a hint of citrus zest, topped with a fresh berry compote

chicken, onions, mushrooms, vin blanc sauce, gratinéed, asparagus, rice pilaf

thick slices of bread dipped in egg batter and pan-fried; topped with butter and maple syrup