O l i v e s Prelude Combo Plate Includes all of the above 1 0. House Salad. Add Sausage $ Add Shrimp $

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Melvin Carter
5 years ago
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2 G a r l i c R o a s t e d M u s h r o o m s 3 50 crimini, shiitake and portabella mushrooms, served with bread B r e a d s m i t h B a g u e t t e 3 50 served warm with choice of extra virgin olive oil or fresh herb butter P R E L U D E S Little bites to get you started S p i c e d N u t s 2 50 toasted in our secret spice blend O l i v e s 2 50 Balzac olive blend with pearl onions, tomatoes, mushrooms, roasted garlic and herbs Prelude Combo Plate Includes all of the above 1 0 L I G H T FA R E C l a s s i c P u re e d G a z p a c h o 5 with optional garnish- chopped onion, olives, boiled egg, cuke, red pepper B e e f C a r p a c c i o 9 thin sliced raw beef with petit salad, shaved parmesan, basil oil and balsamic gastrique To m a t o B r u s c h e t t a C a p r e s e P l a t e 8 served with fresh mozzarella on garlic crostini A s i a n S p i c e d Tu n a 9 tossed with sesame oil, bell peppers and spices, served tartar style with wasabi vinaigrette and wonton crisps Add Shrimp $ 3 House Salad Half Salad 4 Entrée Salad 8 roasted walnut vinaigrette, tomato, cucumber, carrot and feta Add Sausage $ 3 S t r a w b e r r y S a l a d 1 0 mixed greens, sliced strawberries, candied almonds, chevre and berry vinaigrette We recommend: Add Shrimp R o a s t e d P a s t a S a l a d 8 dressed whole wheat pasta salad served with tomatoes and fennel We recommend: Add Sausage S m o k e d Tr o u t S a l a d 1 2 arugula, smoked trout, tomatoes, onion, parmesan croutons, horseradish dressing 3-6 P M M O N D AY T H R O U G H F R I D AY/ Balzac s 555 Happy Hour F I V E D O L LA R C LA SS I C SAC M AC / F I V E D O L LA R H A L F C A RA F E S O F W I N E / F I V E W I N E S A R E H A L F O F F

3 B A L Z A C C L A S S I C S S e a r e d S c a l l o p s 1 6 three scallops served with sweet potato mash, braised spinach and Dr. Pepper molasses P e t i t e B e e f ( 5 o z ) Te n d e r l o i n F i l e t 1 8 served with demi-glace, caramelized onions, mushrooms, garlic mashed potatoes and grilled asparagus (Add Carr Valley Billy Bleu Boy $2) F i r e c r a c k e r S h r i m p 1 1 encrusted with spicy panko breading and served with sweet chili sauce C r a b C a k e s 1 1 crab meat mixed with paprika and bell peppers served with a cucumber-jicama salad and chipotle aioli L a m b S k e w e r s 1 5 4oz. of New Zealand lamb loin skewers served with marinated olives, feta and red pepper coulis P o r t a b e l l a & S p i n a c h N a p o l e o n 9 breaded portabellas layered with spinach and mozzarella, served with a petite salad R o a s t e d D u c k N a c h o s 1 5 shredded duck confit, gruyere cheese, scallion crème fraiche and pico de gallo P a s t a R i o j a 1 1 Cavatappi pasta with jalapeno and red peppers in spicy vodka tomato cream sauce, finished with parmesan Pasta Additions: Seasonal Vegetables $ 2 50 Beef $ 3 Shrimp $ 4 Classic Sac Mac cavatappi pasta with gouda and bleu cheese bechamel 1 0 S p a n i s h M u s s e l s 1 1 mussels and chorizo with saffron garlic broth Yu ko n G o l d & Swe et P o t ato Fr i te s 7 with choice of chipotle mayo or Guinness dijon sauces M a n c h e g o B r u l e e 1 0 baked spanish manchego cheese custard topped with caramelized serrano ham with crostini Artichoke, Spinach & Cheese Dip 9 served with garlic crostini T h i n C r u s t P i z z a s P repared the traditional Alsatian way I t a l i c o 1 0 marinara and three cheese blend I t a l i c o D e l u x e 1 3 sausage, onions and peppers Wo o d c u tte r 1 3 sauteed mushrooms, prosciutto, kalamata olives and mozzarella M a r g a r i t a 1 1 chevre butter, basil, sun-dried and Roma tomatoes C r a b p i z z a 1 3 Garlic oil, mozzarella, cream cheese, crab meat, tomatoes, fresh herbs P i z z a F r e s c a 1 1 Garlic oil brushed crust with fresh Mozzarella, arugula and black pepper C h e f S p e c i a l Please ask server

4 S A N D W I C H E S served with greens & house-made frites drizzled with chipotle aioli Substitute small house salad for $1. To m ato & B r i e 8 Sliced Roma tomatoes, garlic aioli and President Brie B E AT 9 Bacon, egg, arugula and tomatoes served open faced on toasted marathon multigrain bread B a l z a c C u b a n 1 1 Slow roasted pork, crisp prosciutto, dijon mustard, Gruyere and relish served on a pressed bun G r i l l e d C h e e s e w / Tro u t 1 1 Smoked trout, Widmer 4 year aged Wisconsin cheddar, Granny Smith apples and black pepper S c a l l o p B LT 1 2 Grilled sea scallops, bacon, lettuce and tomatoes with garlic aioli B e e f & B l e u 1 2 Beef tips grilled and topped with caramelized onions, mushrooms and domestic bleu cheese S U N D AY S / Raid The Cellar H A L F O F F S E L E C T B OT T L E S A N D W I N E S B Y T H E G L A S S M O N D AY S / Flight Night C H E E S E P L AT E S & W I N E F L I G H T S A R E H A L F O F F T U E S D AY S / Cocktail Night H A L F O F F CO C KTA I L M E N U W E D N E S D AY S / Wino Wednesdays H A L F O F F H A L F B OT T L E S O F W I N E

5 C H E E S E P L AT E S We proudly offer local cheeses served with fruit, candied nuts, bread and crackers. (Individually in 2 oz. portions) O n e C h e e s e 9 / Two C h e e s e s 1 5 T h r e e C h e e s e s 2 0 M a r i e k e G o u d a Aged 9-12 months - pasteurized Wisconsin cow s milk gouda; creamy full-flavored, sharp but not bitter. Overall clean flavor. R o t h G r a n d C r u G r u y e r e S u r c h o i x This is a cheese lover s cheese! Strong, semi-firm cheese with nutty undertones, creamy and crystalline. C r a v e P e t i t F r e r e Wisconsin soft-ripened whole cow s milk cheese; earthy, fruity, mushroomy P r a i r i e B r e e z e C h e e s e Pasteurized cow s milk cheddar from Iowa; sweet, pleasant sharpness. (2009 American Cheese Society Winner- Aged Cheddar) C a r r V a l l e y B i l l y B o y B l e u Wisconsin goat s milk bleu; fruity, briney and crumbly. A great "beginner" bleu.. M a k e i t a C h a r c u t e r i e! Add any of the following: Prosciutto 4 House-made pate m a r k e t p r i c e Tapas olive selection 2 D E S S E R T S L e m o n s o r b e t 3 served with cardamom honey drizzle C r è m e B r u l e e 6 rotating flavors P e a c h F o s t e r 6 peaches served in burbon carmel sauce over vanilla bean ice cream B l e u C h e e s e B a k e d P e a r 6 finished with gastrique and honey, served with walnuts G e n a c h e C a k e 6 chocolate cake and dark chocolate genache layered with pink peppercorns, served chilled

6 S I G N AT U R E CO C K TA I L S Rather than feature drinks you may already be familiar with, we hope you enjoy these unique libations using wine. O t a g o P o i r e 1 2 Grey Goose La Poire Vodka, chardonnay, triple sec & sour, garnished with frozen grape spear Ko p ke Co o l e r 8 Kopke Dry White Port and tonic water w/ a lime. A Portuguese classic. S p a n i s h B e l l i n i 8 Freixenet Blanc de Blanc Cava topped with peach nectar and a splash of Pama liqeur C a p e G e r m a i n 8 Arabella South African Sauvignon Blanc & St. Germain Elderflower liqueur topped with seltzer in a Collins glass with a lemon slice Yo n k s O l d F a s h i o n 8 Crown Royal Fine De Luxe Whiskey, Von Stiehl Cherry Bounce, Angostura bitters & soda, garnished with an orange slice (Inspired by Nolan Yonkman, good friend of Balzac and Captain of your Milwaukee Admirals) P i n e a u d e s R e h o r s t 1 0 Two parts Chateau d Orignac and one part Rehorst Gin mingle to make this refreshing summer sipper, garnished with lemon & lime. C a l i n a K r i e k 1 1 Effen Black Cherry Vodka, Calina Carmenere, strawberry liqueur & lemonade, garnished with a cherry D R AU G H T B E E R Classics and craft taps Lakefront India Pale Ale (12oz) 4 Lakefront Riverwest Stein Lager (12oz) 4 Lakefront Seasonal Selection (12oz) 4 Guinness Stout (20oz) 6 Hoegaarden Belgian White (20oz) 7 Spaten Optimator Dopplebock (20oz) 6 Stella Artois Lager (12oz) 4 Strongbow Pub Cider (20oz) 6 B OT T L E D B E E R Old favorites intermingled with craft brews D O M E S T I C 3 Miller High Life Miller Lite Pabst Blue Ribbon Schlitz Gusto D O M E S T I C C R A F T 4 Ale Asylum Ambergeddon Amber Ale Breckenridge Vanilla Porter Furthermore Knot Stock Pale Ale Great Lakes Dortmunder Gold Lager Great Lakes Edmund Fitzgerald Porter Great Lakes Elliot Ness Amber Lager Goose Island 312 Wheat Lakefront Eastside Dark Lager Lakefront Fuel Cafe Stout Lakefront White Belgium Style Left Hand Good Juju Magic Hat #9 Ale New Glarus Spotted Cow Sierra Nevada Pale Ale Tyranena Bitter Woman IPA P R E M I U M D O M E S T I C C R A F T Anderson Valley Boont Amber 5 Bell s Two Hearted IPA 5 Capitol Brewery Doppelbock 5 Dogfish Head 60 Minute IPA 5 Sprecher Special Amber Lager 5 Lakefront Bridge Burner Ale (22oz) 9 Howe Sound IPA (1L) 2 6 New Belgium Fat Tire (22oz) 9 New Glarus Cherry Wheat (.750L) 1 9 New Holland Dragons Milk (22oz) 1 8 Stone Brewing Arrogant Bastard (22oz) 1 1 I M P O R T S 4 Amstel Light Buckler N/A Corona Czechvar Heineken Peroni Negra Modelo Red Stripe P R E M I U M I M P O R T S Boddingtons Pub Ale (17oz) 5 Chimay Red Cap Ale 1 2 Delerium Tremens Belgian Ale 1 1 Duvel Belgian Golden Ale 9 Hacker-Pschorr Weisse 6 Lindemanns Framboise 1 4 Lindemanns Kriek 1 4 Newcastle Brown Ale (18oz) 6 Reissdorf Kolsch 8 Samuel Smith Oatmeal Stout 7 Unibroue Blanche de Chambly 6 Unibroue Chambly Noire 6 Unibroue Fin du Monde 6 *due to availability we may be out of some beers

Appetizers. chef s choice of hand -crafted meats and cheeses A R T I S A N C H A R C U T E R I E & C H E E S E B O A R D M K T

Appetizers. chef s choice of hand -crafted meats and cheeses A R T I S A N C H A R C U T E R I E & C H E E S E B O A R D M K T Appetizers A R T I S A N C H A R C U T E R I E & C H E E S E B O A R D M K T chef s choice of hand -crafted meats and cheeses P A N - S E A R E D S C A L L O P S 16 corn-bacon relish, old bay butter sauce