Dinner Menu

Snacks & Sharing

charcuterie board
prosciutto, capicola, aged parmesan, fontinella cheese, and fresh mozzarella, onion jam, imported olives, roasted peppers, and focaccia

strawberry ricotta bruschetta
fresh strawberry, tomato, basil, onion, herbed ricotta cheese drizzled with virgin olive oil, and balsamic glaze on crostini

avocado crostini
avocado, cilantro, lime, tomato, and onion jam on crusty toasted bread

wisconsin  fried cheese curds
lightly breaded and fried served with avocado ranch dipping sauce

ahi tuna tartare
avocado, cilantro, red onion and jalapeño, pickled ginger, sesame seed dressing

fried calamari
hand-breaded, fried light and crispy served with garlic remoulade and spicy diablo sauce

stuffed baby portabellas
portabella stuffed with fresh herbs, bread crumbs, parmesan cheese, and white wine

saganaki
flamed with brandy and finished with lemon

shrimp cocktail (gf)
five jumbo shrimp served over ice with cocktail sauce

crab cake 
king crab, pickled radish, roasted pepper aioli

oysters on the half shell half, dozen
mignonette cocktail sauce and lemon wedge

Greens

Served with your choice oseasoned fries or Silver Fox chips 

caesar salad
baby romaine, focaccia croutons, parmigiana pistachio chip with homemade caesar dressing

caprese tower (gf)
ovalini mozzarella, heirloom tomato, fresh basil and microgreens, finished with aged fig-infused balsamic vinegar

smoked salmon stack
smoked norwegian salmon, avocado, english cucumber, fresh dill, capers, with cilantro oil

grilled asparagus salad (k) add chickenadd shrimp 
lightly grilled asparagus, sweet balsamic vinaigrette with crumbled bleu cheese over mixed greens and tomatoes with mandarin oranges, and dried cherries

quinoa salad, entree
spring lettuce, tri-color quinoa, roasted beets, red onion, cucumber, dried cherry, blue cheese, granny smith apples, and dijon mustard with citrus balsamic dressing

chopped salad sideentree
mixed greens, tomato, avocado, red onion, crispy prosciutto with roquefort cheese in a house dressing

Handhelds

all burgers are 1/2 pound certified black angus, served with lettuce, tomato, and pickle choice of seasoned fries or silver fox potato chips

 

blackstone burger
topped with mushrooms, swiss cheese, and crispy onion straws drizzled with red pepper aioli

bison burger
crispy prosciutto, avocado, caramelized onions, and sharp cheddar cheese

pot roast burger
shredded tender beef topped with cheddar cheese, crispy onion straws, and bbq sauce

the original burger
lettuce, tomato, and pickles topped with crispy onion straws

swiss burger
swiss cheese, sliced mushrooms, and crispy onion straws

silver fox flatbread
prosciutto, fig, arugula, roasted garlic, sun-dried tomato, and pesto with balsamic glaze and shaved parmesan

italian sausage flatbread
italian sausage, fire-roasted peppers, shredded mozzarella, and provolone cheese

bbq chicken flatbread
shredded chicken, mozzarella, red onion, mushroom, and crushed red chili pepper with a homemade bbq sauce

Plates

 add soup or garden salad
cup of soup or side salad

baked french onion soup

cheese ravioli
ricotta cheese, fresh basil in homemade marinara sauce

chicken fungi
lightly floured chicken breast sautéed with wild mushrooms, garlic, shallots, and fresh rosemary finished with marsala wine and a side of roasted potatoes

mile high meatloaf
stacked meatloaf served with garlic mashed potatoes, in a sundried tomato gravy

grouper picatta (k)
fresh grouper filet, white wine, capers, lemon, herbs, and cherry tomatoes over spiralized vegetables

country rigatoni
rigatoni pasta tossed with ground sausage, pancetta, fennel seed, and a touch of cream

sausage and chicken giambotta
mild sausage, chicken, peppers, onions, oregano, and roasted vesuvio potatoes finished with chardonnay

slow-roasted pot roast
caramelized mirepoix, homemade gravy, garlic mashed potatoes, and crispy onion straws

zucchini spaghettini (k) (gf)
lemon, parsley pesto, parmigiana, sunny side up egg

chicken zingara
artichoke, parmesan, mushroom, rosemary, prosciutto, white wine, roasted potato

shrimp michelangelo
spinach fettuccine, jumbo shrimp, mushrooms, roma tomatoes, romano cheese, basil, and olive oil

parma pork chop (gf)
12 oz char-broiled center cut with dried cherries over an apple cider reduced demi-glace served with crispy potatoes

wood plank teriyaki sesame salmon 
salmon, teriyaki, honey glaze, and chili peppers with grilled asparagus

baby back ribs 1/2 slab,  full slab
slow-roasted baby back ribs glazed with homemade bbq sauce

tortellini con panna
chicken-filled tortellini with bacon, mushroom, peas, chopped tomato, toasted italian bread crumbs, and basil cream sauce

Steaks

charred on a 1200 degree wood-burning grill

kosher & halal

bone-in ribeye
18 oz grilled aged ribeye, cafe de paris compound butter, and crispy potato

porterhouse steak
20 oz combination of filet and new york strip steak topped with Sicilian bread crumbs, garlic oil, and crispy potatoes

T-bone
20 oz grilled, aged T-bone and crispy potatoes

tomahawk
40 oz prime cut, grilled and crispy potatoes

filet duo
pair of petite prosciutto-wrapped 4 oz filets finished with a brandied demi-glace, herb baked tomato and horseradish potatoes

filet vesuvio
two 4 oz filets, roasted garlic, rosemary potato wedges, artichokes hearts, mushrooms, and roasted red peppers

aged filet 8 oz, 10 oz
grilled and served with au jus and crispy potatoes

Steak Enhanced Sides

blackened with our blend of 13 spices

topped with roquefort cheese

horseradish encrusted topped with butter & garlic herb breadcrumbs

oscar style, topped with bearnaise sauce and crab meat

Sides

crispy shaved brussels sprouts

rosemary balsamic beets

truffle oil parmesan fries

macaroni and cheese topped with toasted breadcrumbs

crispy or mashed potatoes

consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

(gf) gluten-free (k) keto-friendly

Hours of Operation

MON – FRI
11:00 am – close

SAT
11:00 am – close

SUN
11:00 am – close

630-385-2372

Don’t be shy. Let us know if you have any questions!

Drop Us a Line