lunch moxie’s SOUP of the day 4 to 6 add a small mesclun or caesar salad chilled SHRIMP moxie cocktail sauce 2.75 ea to any sandwich or entrée 3.5 lump CRAB CAKES - white “cocktail” sauce and chives 11 point judith CALAMARI, roasted sweet corn, tomato & scallion salsa and charred poblano aioli 10.5 the little CAESAR, hearts of romaine, herbed croutons and classic caesar dressing 6 MIXED GREENS, baby tomatoes and balsamic vinaigrette 5.5 appetizer spice seared TUNA, asparagus, french green beans, red onion, hard boiled egg, watercress and green goddess dressing 15.5 roasted bell & evans CHICKEN breast, mixed greens, strawberry vinaigrette, westfield farms goat cheese and lemon herbed pistachios 12.5 the GREEK SALAD - romaine, tomatoes, cucumbers, feta, olives, crisp pita, red onions and herb vinaigrette chicken 12.5 salmon 13.5 duck confit 13.5 beef filet skewers 14.5 COBB SALAD - romaine, avocado, hard boiled egg, cheddar, red onion, bacon, tomato, carrots and blue cheese dressing • chicken 13.5 salmon 14.5 duck confit 14.5 beef filet skewers 15.5 crisp DUCK CONFIT - baby spinach, toasted hazelnuts, monteforte blue cheese, and medjool date vinaigrette salad the BLT SALAD - iceberg lettuce, neuske bacon, buttermilk blue, herb croutons, red onions and northern ranch dressing • chicken 12.5 salmon 13.5 duck confit 13.5 beef filet skewers 14.5 THAI BEEF SALAD - grilled tenderloin, romaine, rice noodles, carrots, peanuts and ginger lime vinaigrette 12 the big CAESAR - romaine, herbed croutons and caesar dressing 9 chicken 11 salmon 13 duck confit 13 beef filet skewers 14 tomato soup & “GRILLED CHEESE” - focaccia, fresh mozzarella, basil pesto, roasted tomatoes and tomato bisque 11 southwestern CHICKEN WRAP - marinated black beans, westfield farms goat cheese, avocado, romaine, tomato, chipotle ranch and crispy yucca chips 11.5 VEAL MILANESE - garlic bread, arugula, roasted peppers, fennel, pecorino cheese and spicy pepper rouille 13.75 the MOXIE BURGER - certified angus beef, challah, adam’s reserve cheddar, tomato, onion, mesclun, aioli and fries 11.75 sandwich SLT - housesmoked salmon, watercress, heirloom tomato, “boursin” cheese, toasted pumpernickel and potato chips 13 grilled SKEWERS OF BEEF, butternut squash puree, grand cru gruyere, watercress, and toasted pepitas 13.5 all natural atlantic SALMON, gigande bean & cherry tomato ragout, escarole, lemon and salsa genovese 13.5 grilled FILET OF BEEF, crispy fingerling potatoes, warm spinach and bacon salad, bacon vinaigrette 16.5 pan seared WALLEYE, shiitake mushroom risotto and arugula pistou 15.75 entree chermoula rubbed bell & evans CHICKEN breast, cous cous & picholine olive salad and roasted asparagus 12.5 FRITES • ONION RINGS • ASPARAGUS • sautéed SPINACH • GREEN BEANS 5 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 chef 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 sommelier •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 chef de cuisine •ANTHONY hamilton sous chef •JASON westphal •CHAD witham kitchen manager •VICTOR weizer banquet chef •MISSI calhoun BRAÜ KASE, c., wi., roth kase pastry chef 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 .