Dinner

To Share

Escargot Vol Au Vont

shallot, veal demi-glacé, fine herbs

Deviled Local Eggs GF

chives, dill

Weyauwega cheese curds

bistro dipping sauce

Oysters Rockefeller​

nueske's bacon, spinach, tomato, pernod hollandaise

Wisconsin Artisan Cheese Flight of Hook’s Cheddar GF

one • three • five year aged, honeycomb, tomato conserve, lahvosh

Salads

Caesar sALAD

romaine, garlic croutons, parmigiano reggiano

Wedge GF

iceberg, nueske's applewood smoked bacon, roth käse buttermilk blue cheese, tomatoes, green onion, hard cooked egg

Southern Fried Chicken Salad

boston, watercress, cornbread croutons, cucumbers, green goddess dressing

Soups

French Onion

garlic toast, provolone, gruyère

Wisconsin Artisan Beer Cheese Soup

Seafood Towers

Norton’s Seafood Tower

5 jumbo shrimp • 12 oysters • yellowfin tuna tartare,, champagne mignonette, tabasco, lemon, oyster Crackers

Yellowfin Tuna Tartare

radish, wakeme, wasabi aioli, sesame rice crisps

Jumbo Shrimp Cocktail GF

grey goose cocktail sauce, lemon, watercress rémoulade

Oysters

East Coast

West Coast

East & West Coast

champagne mignonette, tabasco, lemon, oyster crackers

All entrées include a tossed or caesar salad, freshly baked rolls and your choice of: mashed potatoes | baked potatoes | steak fries | and nightly local vegetable

Norton’s Favorites

Pork Tenderloin

whole grain mustard cream sauce

Beef Bourguignonne

nueske's bacon, pearl onions, carrots, wild mushrooms

Fish

Shrimp DeJonghe

garlic, sherry breadcrumb, parsley

Georges Bank Scallops GF

champagne butter sauce​

Pan Roasted Atlantic Salmon GF

champagne butter sauce

Pan Roasted Walleye GF

lemon caper white wine sauce

Chicken

Roasted Half Gerber Chicken GF

local ham, gruyère, whole grain mustard, mornay sauce

Chicken Pot Pie

carrots, onion, celery, thyme biscuit

BEEF

Creekstone Prime-Graded
Hand-Cut Steaks

Beef Tenderloin Tournedos

wild mushrooms, brioche, sauce béarnaise

8 OZ Filet Mignon

sauce béarnaise

12 OZ New York Strip GF

sauce robert

Sides

STEAK Fries

Aligot Potatoes GF

Mashed Potatoes GF

Carr Valley 5 Year Aged
“Mac & Cheese”

Pan Roasted Walleye GF

nueske's applewood smoked bacon, five year aged cheddar, green onìon

Vegetables​

Green Beans GF

Asparagus GF

Wild Mushrooms GF

Brussels Sprouts GF

goat cheese, candied pecans

Add Ons

Garlic Jumbo Shrimp GF

Jumbo Lump Crab GF

Georges Bank Scallops GF

Roth Kӓse Blue Cheese
Persillade Crust

Truffle Sunny Side Up Egg GF

Hudson Valley Foie Gras GF

sea salt

Weekly Chef Features

Wednesday

Gerber Buttermilk Fried Chicken

five year aged “mac & cheese”, mashed potatoes, green beans, horseradish cream

Thursday

Full Rack of St. Louis BOURBON BBQ RIBS

coleslaw, green beans, steak fries

Friday

Schlitz Beer battered Fish Fry

potato pancakes, barthel orchard applesauce, coleslaw, tartar sauce, lemon

Saturday

Slow-roasted Rosemary & Garlic Prime Rib

mashed potatoes, creamed spinach, yorkshire pudding, horseradish cream, cabernet sauvignon jus