6025 Douglas Ave, Racine, WI 53402

Hours of Service:

Monday: 5:00pm - 9:00pm

Tuesday: 5:00pm - 9:00pm

Wednesday: 5:00pm - 9:00pm

Thursday: 5:00pm - 9:00pm

Friday: 5:00pm - 9:30pm

Saturday: 5:00pm - 9:30pm

(Hours of Service May Vary)

soy and mustard sauces.

Beef And Chicken cajunyaki

blackened tenderloin and chicken skewered, served with honey-mustard butter sauce.

Grilled Flatbread

fresh mozzarella, evoo, garden tomatoes, spinach, roasted peppers and garlic.

Grilled Oysters

fresh oysters grilled with garlic butter and parmesan. (available raw)

Thai Scallops

large sauteed scallops served on a bed of thin crisp vegetables with peanut sauce.

Tenderloin Sliders

ground tenderloin trimmings, bleu cheese and caramelized onions.


seared rare and served with mango poblano slaw, pickled ginger, soy glaze and wasabi.

Chilled Seafood Platter

lobster tail, shrimp, crab claws and oysters on the half shell. served with mignonette, cocktail and louis sauces.

Artisan Cheese And Meats

daily selection of domestic and imported meats and cheeses.

Soup Of The Day

Mixed Greens

mixed greens, radish, carrot, red onions, parmesan, house french or basil vinaigrette.


mixed greens, walnuts, pears and goat cheese, tossed with balsamic vinaigrette.

The Wedge

romaine, nueskes bacon, garden tomatoes, red onions and bleu cheese dressing.

Twin Filets

wrapped in nueskes bacon, pan-seared and served with sauce bourguignon with cheddar-chive mashed potatoes.

Double Rib Chop

sous vide style. slow cooked for 18 hours then seasoned and grilled. served with maple- pineapple chutney and pilau rice.

Filet Mignon

choice, 8 oz. barrel cut steer tenderloin, grilled and served with demi-glace, bearnaise and dauphinoise potatoes.

Bone-in Ribeye

16 oz. served with red wine-herb compound butter, demi-glace and cheddar-chive mashed potatoes.

"crown" Of The Ribeye

the marbled outer layer of the ribeye, rolled, grilled, served with bearnaise, demi-glace and dauphinoise potatoes.

Rack Of Lamb

encrusted with dijon, garlic and panko, served with rosemary scented demi-glace and dauphinoise potatoes.

Duck Breast Sous Vide

slowly cooked for eight hours, sliced and served with a port laced dried cherry demi-glace and pilau rice.

Scottish Salmon

crisp medallions, phyllo pastry and sauteed spinach. served with pilau rice and lemon hollandaise.

Fruit Of The Sea

grilled gulf shrimp and day boat scallops, brushed with garlic and herbs. served with a drizzle of tomato beurre blanc, grilled potatoes and sauteed organic vegetables.


encased in crisp shredded potatoes, champagne-chive beurre blanc, fresh vegetable.


sashimi grade, wrapped with nori and ginger, tempura fried, sliced and served with mango- pepper slaw and organic vegetable saute.

Asparagus Ravioli

tossed with garlic olive oil, tomatoes and fresh thyme. served with roasted red pepper coulis and parmesan.

Additional Sides

sauteed spinach, dauphinoise sauteed mushrooms onion strings pomme frites cheddar-chive mashed

Sauteed Spinach


Sauteed Mushrooms

Onion Strings

Pomme Frites

Cheddar-chive Mashed


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Disclaimer: Prices and availability are subject to change

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