Hobnob Restaurant - Racine, WI

Broiled on a plank, served with our house tartar sauce.

Brushed with a grainy mustard glaze, broiled on a plank.

Deep fried sea scallops, served with basil aioli dipping sauce.

Beer-battered and deep-fried served with cocktail sauce.

Seasoned lump crab meat, served with our remoulade sauce.

6 ounces of beef tenderloin medallions, topped with lump crab meat, asparagus, and hollandaise sauce.

Thick and juicy smothered with sautéed onions.

Topped with mushroom caps and bearnaise sauce.

6 ounce tenderloin with onions, mushrooms, peppers, and de jonghe butter.

16 ounce bone-in cut with mushrooms.

Our 14 ounce cut, beautifully marbled, served with sauteed button mushrooms.

12 ounce New York Strip, brandy peppercorn sauce, and mushrooms.

6 ounce cut topped with crispy onion rings.

Served with mushrooms.

Served with mushrooms.

The King of steaks. 24 Ounces with sauteed button mushrooms.

Boneless chicken breast topped with lump crab meat, asparagus, and hollandaise sauce.

Roasted brown and crisp, served with sage dressing and orange sauce.

Breaded veal sauteed with lemon juice and butter or served a la holstein.

Slowly cooked with a glaze made with balsamic vinegar, pinot noir, garlic, and rosemary, served with parsley red boiled potatoes.

14 ounce chop stuffed with our sage dressing and served with country gravy.

14 ounce chop stuffed with our sage dressing and served with country gravy.

Tender crepes filled with a blend of seasoned ricotta cheese and spinach, baked with marinara and creamy mornay sauce.

Pan-fried with sauteed onions, bacon and apple slices.

Barbequed from the start with our mild hickory sauce.