Buckatabon LunchMenu 110121

1 lunch MENU. Starters Salads add seared chicken breast for , seared shrimp for , salmon for , or prime rib* for M U S H C A RG O. Baked jumbo mushrooms stuffed with Italian sausage, thyme, parmesan, and garlic-whipped S U P P E R C LU B W E D G E F O R O N E. cheese, topped with pistachio crumble and herb aioli Roasted tomato, egg, bacon, Wisconsin blue cheese, charred scallion, and sourdough house croutons with a trio of blue cheese, sweet garlic vinaigrette, and French dressings S H R I M P C O C K TA I L Gremolata marinated jumbo shrimp cocktail with a duo of spicy cocktail sauce and Louie's sauce CLASSIC CAESAR.

2 Ask for anchovies! Romaine, house croutons, shaved parmesan, B U R R ATA M A R I N A R A classic garlicky caesar dressing Local BelGioioso burrata cheese, aleppo ragu, herb parmesan sprinkle, crispy prosciutto, pesto crostini, charred lemon SPRING GREENS. Spring mix, cucumber coils, smoked beets, orange and red bell peppers, shaved parmesan, golden beet relish, S U P P E R C LU B N AC H O S marjoram, house croutons, sherry vinaigrette Fresh corn chips topped with triple cheese sauce, fontina and cheddar cheeses, poblano corn relish, hot pepper salsa, horseradish-smoked sour cream, charred scallions G O L D E N H A RV E S T S A L A D.

3 SPICY CHORIZO small large Arugula and wild rice salad with roasted butternut, feta cheese, candied pecans, golden PRIME RIB* small large raisins, pickled onion, mandarin oranges, sweety drop peppers, citrus ginger vinaigrette PRIME COBB. Deviled Eggs Romaine and iceberg blend, cucumber, carrot, blue cheese, hard boiled egg, tomato and pickled onion, topped with sliced prime rib*, served with your choice of L A R RY 'S C L A S S I C blue cheese, sweet garlic vinaigrette, or French dressing Yellow mustard, shallot, dill, smoked sea salt, pickled red onion, Milwaukee's dill pickle C R A B BY L I L' D E V I L S.

4 Backfin crab filling, topped with smoked trout caviar*, chives, black sea salt Soup WILD RICE CLAM CHOWDER. C U P 4 . 9 5 / B O W L 7. 9 5. Buckatabon Curds Local Decatur Dairy Muenster cheese curds, A S K A B O U T T H E S O U P O F T H E DAY ! breaded and fried, with herbed ranch 1/ 2 POUND - FULL POUND - Sides STEAK FRIES. * May contain raw or undercooked meats, poultry, seafood,shellfish, or eggs, which may increase risk of foodborne illness Burgers Sandwiches SERVED WITH STEAK FRIES OR SIDE SALAD - SUB CUP OF SOUP FOR +3. SERVED WITH STEAK FRIES. OR SIDE SALAD. SUB CUP OF SOUP FOR +3 T H E B U C K ATA N O.

5 Thinly-sliced salami, prosciutto & capicola with burrata, green tomato chow chow, pickled red onions, and lightly dressed arugula on a soft everything-spiced hoagie SINGLE SIGNATURES. ADD ANOTHER PATTY +3 4-INCH / 8-INCH DA D DY M AC * T U R K E Y P E S TO C RO I S S A N T. lb. smash patty, American Sliced roasted turkey breast, pesto aioli, tomato, radicchio cheese, thousand island dressing, arugula blend, and muenster cheese on a toasted croissant and shredded iceberg on a toasted brioche bun D E V I L E D E G G S A L A D S A N DW I C H. B L AC K B U F FA LO Chopped deviled egg salad with bacon bits, tomatoes, and chopped pickles on toasted white bread B U RG E R *.

6 Lb. smash patty, bacon, blackening seasoning, buffalo sauce, bleu cheese dressing, muenster, shredded iceberg, T H E R AC H E L. and tomato on atoasted brioche bun Sliced turkey, Swiss, buttermilk coleslaw, and thousand island dressing on toasted rye HALF POUNDERS. B U F FA LO C H I C K E N. Pickle-brined, herb-breaded fried chicken with buffalo sauce and blue cheese T H E TAV E R N B U RG E R * dressing, provolone cheese, cucumber and celery salad on a toasted brioche bun Two lb. smashed patties, cheddar, caramelized onions, and pickles on a toasted rye bun C H E E S E & V E G GY S A M M Y.

7 Herb cheese, roasted peppers, red onion, avocado, ORDER IT BUCK NAKED spicy cucumber salad, and arugula on toasted wheat SUB IMPOSSIBLE BURGER +3 C A J U N - F R I E D L A K E P E RC H. P E P P E R E D B L E U YA H Creole-seasoned, beer-battered lake perch, red cabbage slaw, creole remoulade, and pickles on a toasted rye bun B U RG E R *. Black pepper-crusted burger stuffed with bleu cheese, sherried onions, and crispy bacon on a S I G N AT U R E P R I M E R I B *. toasted brioche bun, served with Slow-roasted, herb-rubbed prime rib, herbed mushrooms, aged white cheddar, a side of bleu cheese dressing caramelized onions, and horseradish smoked sour cream on a toasted hoagie 19 Friday Central Waters Mudpuppy Porter beer-battered fish served with potato pancakes, apple sauce, tartar sauce, creamy buttermilk ASK.

8 ABOUT OUR. Fish Fry HADDOCK - 17. coleslaw, rye bread, and charred lemon / PERCH - 18 / PAN FRIED WALLEYE - 25. F R I DAY. FISH. SPECIAL. EVERY DAY. Desserts ENJOY A PIZZA AT THE BAR. GOOSE'S EAU CLAIRE CAKE SLICE. Vanilla pudding, chocolate crunch, graham Emil's Frozen P izzas crackers, chocolate sauce, vanilla whipped cream, and macerated strawberries SAUSAGE. & GARLIC. TA K E MUSHROOM CHEESE. O N E TO G O ! BREAD. CHOCOLATE SILK CAKE $6. PEPPERONI. WHOLE CAKES - $30 Flourless chocolate cake topped with a thick REQUIRES 24 HOURS layer of chocolate mousse, served with salted DELUXE.

9 ADVANCE NOTICE, butter pecan caramel and vanilla whipped cream THANK YOU! $1 0 ea.