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  • Miyagi Roll
    Fresh ahi tuna, chives, chili oil, cucumber, and cream cheese wrapped inside-out with triple pepper.
  • Hidden Dragon Roll
    Tenderloin filet wrapped with avocado, scallions, cream cheese, chipotle mayo, and sriracha. Tempura-battered, flash fried, and drizzled with an eel sauce.
  • Crunchy Roll
    Tempura-battered shrimp rolled with chives and wrapped with toasted coconut and panko. Drizzled with a sesame glaze.
  • Sweet & Smoky Roll
    Smoked salmon, peppadew peppers, cream cheese, avocado, and fresh cucumbers.
  • Lobster Roll
    Lobster, fresh pineapple, and chives rolled with jalapeño, cayenne pepper, and cream cheese.
  • Rock N' Roll
    A combination of tempura-battered shrimp, lobster, spicy tuna, cucumber, avocado, and cream cheese. Drizzled with a sesame glaze.
  • Ahi Roll
    Yellow fin tuna wrapped with avocado, cilantro, jalapeño, lime zest, and spicy mayo. Served with a citrus soy sauce.
  • California Roll
    Avocado, Cucumber, and Imitation Crab Rolled Inside-Out in Sesame Seeds
  • Firecracker Crab
    Crab, Tempura Shrimp, Spicy Mayo, Sriracha, Chive, Minced Jalapeño
  • Asparagus Roll
    Tempura-Battered Asparagus, Cream Cheese, and Avocado Rolled Inside-Out with Toasted Coconut and a Sesame Glaze Drizzle


  • Roasted Pear
  • Margherita
    Roma tomatoes, Mozzarella cheese, freshly chopped basil, garlic, and extra virgin olive oil.
  • Thai Chicken
    Chicken, Mozzarella cheese, green onions, and carrots. Drizzled with peanut sauce.


  • Fondue for Two
    Blackened tenderloin, grilled chicken, Granny Smith apples, grapes, toasted housemade crostinis, and a crock of smoked Gouda cheese for dipping.
  • Roasted Artichoke Dip
    Roasted garlic, artichokes, cream cheese, jalapeños, and Parmesan cheese baked with a hint of lemon zest. Accompanied with housemade flatbread chips and a fresh-baked baguette.
  • Fried Lobster Bites
    Large bites of succulent lobster dusted with tempura batter and lightly fried. Served with our orange marmalade and red pepper dipping sauce.
  • Blackened Roquefort Medallions
    Blackened tenderloin medallions served on housemade crostinis with melted Roquefort cheese and drizzled with a balsamic glaze.
  • Chipotle Chicken Quesadilla
    Cheddar jack cheese, green and red pepper, red onion, jalapeños, and chipotle seasoned chicken between layers of flatbread. Accompanied with salsa and Agate sauce.
  • Bulldog Bites
    Seasoned bites of blackened tender sirloin served with our housemade crostinis and a creamy horseradish dipping sauce.
  • Smoked Salmon
    Fresh smoked salmon, Swiss almond and boursin cheeses, and our housemade seasoned flatbread chips.
  • Blue Cheese Stuffed Shrimp
    Five colossal shrimp hand-stuffed with blue cheese and rolled in Japanese breadcrumbs. Fried golden and served with our French Quarter dipping sauce.
  • Wisconsin Cheese Curds
    Lightly seasoned and flash-fried bites of White Cheddar cheese from Chippewa Falls, Wisconsin.
  • Spicy Shrimp Avocado Salad
    Seasoned, pan-seared shrimp, sliced avocado, and black bean-corn salsa. Served with tangy lime vinaigrette.
  • Lobster Bisque Soup
    Housemade soup served with a fresh-baked baguette.
  • Charcuterie Plate
    Blue, Brie, and Boursin garlic-herb cheese, served alongside sliced pure Italian sausage, crackers, grapes, pickled cucumbers, apple slices, and red peppadew peppers.


  • Bacon-Wrapped Scallops
    Jumbo, pan-seared sea scallops set on toasted crostinis and drizzled with a rich Gorgonzola cream sauce. Accompanied with our wild rice blend and grilled asparagus spears.
  • Prime Rib Dip
    Slow-roasted, thinly carved prime rib, stacked high on our grilled ciabatta roll with caramelized onions and Swiss cheese. Accompanied with creamy horseradish and a rich au jus. Served with our seasoned hand-cut fries.
  • Beer Braised Mussels
    A full pound of Blue Point mussels braised in a Blue Moon Belgian and cream reduction with a pinch of garlic, chopped scallions, and cherry tomatoes.
  • Coconut or Blue Cheese Stuffed Shrimp
    Choose between hand-breaded coconut or blue cheese stuffed shrimp. Accompanied with our wild rice blend and grilled asparagus spears.
  • Butternut Squash
    Sautéed spinach, cilantro, fresh garlic, bell peppers, red onion, and peas, tossed with spiralized Butternut Squash in a tangy-zesty peanut sauce. *Add Chicken (4) or Shrimp (6)
  • Poke Bowl
    Fresh Ahi Tuna, mango salsa, avocado, edamame, and ginger folded in with white rice and drizzled with our bang-bang sauce. Garnished with toasted black and white sesame seeds, microgreens, and wonton crisps.
  • Ciopinno
    Bay scallops, blue mussels, shrimp, clams, and Lake Superior whitefish, all slow-cooked into a stew with fresh fennel, onions, carrots, and celery. Topped off with smashed, flash-fried baby reds with a dollop of smoky-spicy chipotle aioli.