BRUNCH & LUNCH
Chicken & Goat Cheese Wontons – Spicy Apricot Sauce – 12
Jumbo Lump Crab Cakes – Roasted Red Pepper Aioli – 12
*Classic Caesar Salad – Romaine, Parmesan, & Croutons – 8 Add Roasted Chicken – 6
Simple Salad – Confit Tomatoes, Simple Vinaigrette & Dunbarton Blue Cheddar- 6
Add Roasted Chicken – 6
Thomas Keller’s Baked French Onion Soup – with Gruyere – 8
Soup of the Day – 7
Fancy Home Fries – Crispy Idaho Potatoes topped with Seasonal Vegetables, Cheddar and Fried Egg – 12
Classic American 2 Egg Any Style – Your choice of Bacon, Sausage, Ham with Home Fries and Toast – 10
Brioche French Toast – Homemade Vanilla Custard & Macerated Berries – 16
Classic Eggs Benedict – Nueske’s Ham & Home Fries – 14 Sub Crab Cake – add 6
Smoked Turkey On Focaccia– Truffle Aioli, Pecan Wood Smoked Bacon, Arugala & Tomato With Choice of Chive Fries or Mixed Greens Salad-16
The Bistro – Grilled Cheese with cup of soup and Mixed Greens Salad – 12 Add French Onion – 4
*DoCo Burger – Ground Short Rib, Bacon Onion Jam, Fried Egg, & Muenster Cheese & your choice of Chive Fries or Mixed Greens Salad – 16
Beef Cheek Poutine – Chive Fries, Cheese Curds & a Fried Egg- 16
House made Breakfast Sausage-4
Pecan Wood Smoked Bacon-4
Wisconsin Pit Ham -4
Buy the Kitchen a Round – 10
*Wisconsin would like us to tell you that raw or undercooked food may cause food bourne illness.
*Steaks served rare or medium rare are considered undercooked & will only be served upon customer request.
Split charges apply. 20% gratuity may be applied to parties of 6 or larger.