5 entree sandwich salad appetizer the the crisp and blue cheese dressing • chicken 13.5 salmon 14 COBB SALAD chicken 12.5salmon duck 13.5 confit 13.5 beeffilet skewers 14.5 the andlemon herbed pistachios12.5 evans & bell roasted and green goddess dressing 15.5 seared spice GREENS MIXED little the judith point lump chilled moxie’s FRITES the 13.75 rouille pepper spicy and VEAL MILANESE 11.5 yucca chips and crispy ranch chipotle tomato, southwestern 11 bisque tomato and & soup tomato chicken 11 salmon 13 duck confit 13 beef filet skewers 14 big the and ginger lime vinaigrette 12 SALAD BEEF THAI salmon 12.5 chicken • dressing ranch northern and and potato chips 13 chips potato and SLT 11.75 fries and chermoula rubbed bell & evans &evans bell rubbed chermoula pan seared grilled all natural atlantic grilled BLT SALAD SALAD GREEK MOXIE BURGER BURGER MOXIE - housesmoked salmon, watercress, heirloom toma watercress, heirloom salmon, - housesmoked DUCK CRAB CAKES FILET OFBEEF FILET SKEWERS OF BEEF OF SKEWERS SHRIMP CAESAR CAESAR SOUP • CAESAR ONION RINGS ONION WALLEYE TUNA CALAMARI CONFIT CHICKEN WRAPCHICKEN of the day 4to 6 “GRILLED CHEESE” CHEESE” “GRILLED - romaine, avocado, hard boiled egg, cheddar, red onion, bacon, tomato, carrots moxie cocktailsauce 2.75 ea - iceberg lettuce, neuske bacon, buttermilk blue, herb croutons, red onions onions red croutons, herb blue, buttermilk bacon, neuske lettuce, iceberg - - romaine, herbed croutons and caesar dressing 9 , hearts of romaine, herbed croutons and classic caesar dressing 6 6 dressing caesar classic and croutons herbed romaine, of hearts , SALMON , baby tomatoes and balsamic vinaigrette 5.5 5.5 vinaigrette balsamic and tomatoes , baby

, asparagus, french green beans, redon beans, green french asparagus, , -garlic bread,arugula, roasted peppers, fennel, pecorino cheese CHICKEN - romaine, tomatoes, cucumbers, feta, olives, crisp pita, red onions and herb vinaigrette vinaigrette herb and onions red pita, crisp olives, feta, cucumbers, tomatoes, romaine, - - white- “cocktail” sauce and chives 11 - grilled tenderloin, romaine, rice noodles, carrots, peanuts - baby spinach, toasted hazelnuts, monteforte blue cheese, and medjool date vinaigrette vinaigrette date medjool and cheese, blue monteforte hazelnuts, toasted spinach, - baby , shiitake mushroom risotto risotto mushroom , shiitake - certified angus beef, challah, adam’s rese adam’s challah, beef, angus certified - , crispy fingerling potatoes, warm spinach and bacon salad, bacon vinaigrette 16.5 16.5 vinaigrette bacon salad, and bacon spinach warm potatoes, fingerling , crispy , roasted sweet corn, tomato & scallion salsa and charred poblano aioli 10.5 10.5 aioli poblano charred and salsa & scallion tomato corn, sweet roasted , • , butternut squash puree, grand cru gruyere, watercress, and toasted pepitas 13.5 13.5 pepitas toasted and watercress, gruyere, cru grand puree, squash , butternut , gigande bean&cherrytomato ragout, escarole, lemonand genovesesalsa 13.5 ASPARAGUS CHICKEN CHICKEN breast, mixed greens, strawberry vinaig - marinated black beans,westfield farms goat cheese,avocado, romaine, - focaccia, fresh mozzarella, basil pesto, roasted tomatoes tomatoes roasted pesto, basil mozzarella, fresh - focaccia, breast, cous cous &picholine olivesalad androasted asparagus 12.5 •sautéed and arugula pistou 15.75 15.75 pistou and arugula .5 duck confit 14.5 beef filet skewers 15.5 13.5 duck confit 13.5 beef filet skewers 14.5 to, “boursin” “boursin” cheese, to, toasted pumpernickel SPINACH ion, hard boiled egg, watercress watercress boiledion, hard egg, rve cheddar, tomato, onion, mesclun, aioli aioli mesclun, onion, tomato, cheddar, rve • GREEN BEANS rette, westfieldrette, farms goat cheese add a small mesclun or caesar salad salad caesar or mesclun a small add

to any sandwich or entrée 3.5 entrée anysandwich or to

lunch general manager •DEVIN rench management •PETER d’amato •BARBARA daniels CHARDONNAY •MIMI hargate 06 chalone vineyard, monterey 8.5 •JEN mcmonagle •NANCY prosser 05 louis latour, bourgogne, france 10 catering/marketing •CHRISTINE wille 06 saint joseph, grand river valley, ohio 12 de partie •KATIE kirby lead cooks SAUVIGNON BLANC •JIMMY gibson 06 girard, napa 10 cooks •A.C. capriato •JASON cevera PIESPORTER MICHELSBERG KABINETT •KATHRYN christensen •TIM crandall 07 bauer & foss, mosel 7.5 •JOHN danko •NATE feldkamp •BRIAN goodwin PINOT GRIGIO •MEGAN green •HARRY hall 07 ca’tullio, friuli 9 •MARTIN mc cafferty •THOMAS miles •JUSTIN paponetti CABERNET SAUVIGNON •LEE robinson •ROBERT sabetta 05 bon anno, napa valley 13 •SARAH schoenberger 06 casa lapostolle, rapel valley, chile 10 •SEAN st.clair •CYRUS davarpanah SUPER TUSCAN servers •DAN apel 06 leone rosso, italy 8 •FRED cabrera •TONI campagna •DARREN chapman •MARGARET denena MERITAGE AND BLENDS •MIKE duke •MICHAEL folczynski 04 norman, “no nonsense”, paso robles 13 •JILL france •JEFFREY king 06 duckhorn, “decoy”, napa valley 20 •WENDY kuchar 06 hey mambo, california 8 •SEAN mc neil glass pours •MIKE miller •JODIE penrod PINOT NOIR •JUNE poole •MICHELLE rench 05 louis changarnier, bourgogne 9 •FREDDY riter •JULIE rogers 06 saint joseph, grand river valley, ohio 12 •JENNIFER ruck •WESTLEY sabroff •LISA savelli MERLOT •DIANE spence 03 pietra santa, cienega valley 8.5 •RICH stone •PATTI talarczyk •JERRY washington SPARKLING •JEN watts •WILLIAM worthington nv stanford, “governor’s cuvée”, california 8 executive chefs •JONATHAN bennett •PETER vauthy

staff •ANTHONY hamilton sous chef •JASON westphal •CHAD witham kitchen manager •VICTOR weizer banquet chef •MISSI calhoun BRAÜ KASE, c., wi., roth kase briny, chewy, long finish •KATE o’donnell assistant pastry chef •ANGELA evanko-popovic pastry assistants MOONGLO, r.g., il., prairie fruits farm •BRIAN goodwin moist, dense, washed rind •RICHARD grubb •TODD horvath cheese whiz •CHAD witham MONA, r.c.r.s., wi., wisconsin sheep dairy bar staff crystalline, piquant, sharp •ALISON almstead •CHRISTIE grano •MARIA lipiec •KIM paradise PETITE CAMEMBERT, c., ca., marin french cheese •BRAD poe velvety, subtle, sweet bussers and food runners •BEN bergsman •PATRICK ewing •ANTHONY james WHITE BUCK, g., ma., westfield farms •JORDAN levine tart, silky, harbacious •MATILDE rodriguez

3pcs @ 9.5 5pcs @ 13.5 •OBISPO rodriguez dish technicians •TONY blair BLONDIES BEST, r.c., ca., pedroza dairy •ANTHONY bolar rich, buttery, semi-firm •LARON corpening •WENDELL cox •MICHAEL hall •ORLANDO johnson PRIDE OF BACCHUS, r.s., va., everona dairy •EDGAR rogers •KENNETH thomas cheese fruity, nutty, exquisite •STEPHEN thompson host staff •MICHELLE bennett TULARE CANNONBALL, r.c., ca., bravo farms •GREG cardullias edam style, delicate, smooth •PATRICIA kalina •ANNE o’donnell •JAMIE presseren •DARLENE thomas ROUGE ET NOIR BRIE, c., ca., marin french cheese flowers supple, creamy, mellow •PIETER bouterse studios producers •JONATHAN bennett •BRAD friedlander MARISSA, r.s., wi., carr valley •PETER vauthy cave aged, earthy, “cheddar-like”

BARABOO BLUE, c., wi.,

carr valley - large curd, mild, grassy c-cowr-raw g-goat s-sheep

07-17-08 consuming uncooked meat, fish and dairy may pose a health risk please notify your server about all food allergies 20% gratuity may be added to parties of 8 or more working towards a smaller footprint

d. this menu is printed on 30% post consumer recycled paper that is certified by the forestry stewardship council