MENU
The Enchanted Barn has carefully selected four styles of catering, each having delectable choices to accommodate you and your guests distinctive preferences in cuisine. We know that a great venue is even greater with amazing food.
(V) Vegetarian Options
(G) Gluten Sensitive Options
(LS) Locally Sourced
BISTRO STYLE (Locally Sourced*)
“Great food is 80% ingredients and 20% what you do with them. Shock food isn’t for me. Just because you can mix watermelon and onions doesn’t mean you should. Simple food prepared perfectly.”
$ APPETIZERS - Raw Romance Package
SPOONS ( small porcelain spoons filled with goodness) 1.5 per guest
$ - BRUSCHETTA: fresh basil, tomatoes, mozzarella and toasted focaccia V
$ - SPICY SALMON: fresh seasoned chopped salmon with house pickled vegetables
$ - SHRIMP PESTO: poached shrimp with basil pesto, grape tomatoes and parmesan crisp
$ - SHRIMP COCKTAIL: poached shrimp with rustic cocktail sauce (from scratch) and fried wonton
$ - BACON & BLEU: crispy bacon with cucumber, bleu cheese, chive and rye crisp
$ - BAY SCALLOP: Seared bay scallop with bacon, herbs and citrus butter
$ - SEARED TUNA: Rare seared tuna on seaweed salad with crushed wasabi peas and water cracker
$ - BEETS & BLEU: sweet roasted beets with bleu cheese and walnuts V
OTHER APPS
$ - CLASSIC BRUSCHETTA (V)
Fresh tomatoes, mozzarella, basil and olive oil on toasted French bread
$ - GOAT CHEESE AND WHITE BEAN BRUSCHETTA WITH PROSCIUTTO
$ - SHAVED BEEF CROSTINI WITH CARAMELIZED ONION AND HORSERADISH CREAM
$ - FRUIT SKEWERS WITH YOGURT SAUCE (V) (G)
$ - CANDIED BACON ON A STICK (G)
$ - TORTELLINI SKEWERS (V)
Cheese tortellini, Olives, Grape Tomatoes and basil dressed with vinaigrette
$ - BRUSCHETTA SKEWERS (V) (G)
Tomato, mozzarella, basil and oil
$ - ASSORTED OLIVES (V) (G)
$ - FRESH SALSAS WITH FRIED TORTILLAS (V)
$ - BACON WRAPPED APRICOTS (G)
$ - CUCUMBER SLICES WITH BLEU CHEESE AND BACON ON RYE
$ - SMOKED SAMON ON POTATO BLINI WITH CREME FRAICHE AND DILL
$ - WHOLE SMOKED SALMON WITH ONIONS, CAPERS, AND LEMON SOUR CREAM
Served with assorted crackers and crostini
$ - ANTIPASTO PLATTER ASSORTED LOUIE'S MEATS, PICKLED VEGETABLES AND OLIVES (CHEESE OPTIONS)
$ - CHEESE DISPLAY (V)
Cheddar, provolone, swiss and bleu cheese arranged on platters with crackers and crostini
$$ APPETIZERS - Specific up-charge applies
$$ - SMOKED SALMON BRUSCHETTA ($2 up-charge)
$$ - BACON WRAPPED SHRIMP OR SCALLOPS ($2 up-charge) (G)
$$ - SAUSAGE AND FETA STUFFED MUSHROOMS ($2 up-charge)
$$ - LOBSTER & ASPARAGUS SPOON poached lobster, asparagus, smoked tomatoes and dill butter ($1.50 up-charge) (G)
$$ - FRESH OYSTER BAR With lemon, cocktail, horseradish and hot sauce($3.50 up-charge) (G)
$ ENTREES - Raw Romance Package
$ - BAKED TILAPIA (G)
Tilapia baked in a garlic & lemon butter with fresh herbs
$ - HERB ROASTED CHICKEN (G)
Brined in a salt and sugar solution then marinated in herbs, dijon and garlic
$ - HONEY STUNG CHICKEN (G)
Brined in a salt and sugar solution the marinated in clover honey, jalapeños and dijon
$ - COQ AU VIN (G) (Family Style Only)
Chicken braised in red wine with mushrooms and onions
$ - CHICKEN SALTIMBOCCA (G)
Chicken breast with prosciutto ham and fresh sage
$ - CHICKEN PICCATA
Thinly pounded chicken breast, dusted in flour and pan fried with a lemon caper white wine sauce
$ - DIJON AND ROSEMARY ROASTED PORK (G)
Served topped with apple cranberry chutney or baked granny smith apples
$ - ROOT BEER GLAZED HAM (G)
Slow roasted ham with a reduced root beer glaze
$ - BEEF SKEWERS (G)
Skewered beef with red onion, green pepper (sweet soy glaze optional)
$ - GRANDMAS LASAGNA
Homemade lasagna with Louie’s Italian sausage, mozzarella and parmesan.
$ - VEGETARIAN PASTA (V)
Sautéed seasonal vegetables with penne pasta, using olive oil, and parmesan
$ - SAUTÉED VEGETABLES (available as a Vegan Option) (G) (V)
$ - VEGETABLE SPRING ROLLS (Vegan) (G) (V)
$ - LOCAL SHIITAKE AND SQUASH LASAGNA (12 order minimum)
$$ ENTREES - Specific up-charge applies
$$ - CARVED PRIME RIB AU JUS ($6 up-charge) (G)
8 - 10 oz per guest
$$ - BBQ BABY BACK RIBS ($5 up-charge) (G)
1/2 rack served per guest
$$ - GRILLED SHRIMP SKEWERS ($4 up-charge) (G)
$$ - CARVED LEG OF LAMB ($6 up-charge) (G)
6 - 8 oz per guest
$$ - CARVED TENDERLOIN OF BEEF ($10 up-charge) (G)
6 - 8 oz per guest
$$ - GRILLED SALMON (GRILLED ON SITE) (Market price) (G)
$$ - GRILLED/SEARED FISH OPTIONS (Market price) (G)
BREADS (select one)
Fresh Parmesan Focaccia, Fresh Corn Bread, Fresh Dinner Roll, Flavored Butters Available (V)
SALADS (select one)
HOUSE SALAD - Baby Greens with Grape Tomatoes and Cucumbers Served with Standard Dressings or Vinaigrettes (Balsamic, Tomato, Walnut, Hazelnut, Cranberry, Raspberry) (G) (V)
Arugula Salad - with Hazelnut Vinaigrette, Parmesan Crisp and Candied Lemon Peel ($3 up-charge) (V)
Spinach Salad - with Cranberry Vinaigrette, Candied Walnuts and Dried Cranberries ($3 up-charge) (V)
Bistro Salad - Baby Green with Walnuts, Bleu Cheese, Pears Tossed in a Balsamic Vinaigrette ($3 up-charge) (V)
Caprese Salad - with Fresh Mozzarella, Fresh Basil, Tomatoes, Reduced Balsamic, Sea Salt and Oil ($3 up-charge) (V)
STARCHES (select one)
Baseline: Mashed Potatoes, Roasted Garlic Mashed Potatoes, Buttermilk Mashed Potatoes,
Smashed Red Potatoes, Classic Potato Gratin (All G & V)
Upcharge: Risottos ($2 up-charge), Gorgonzola and Onion Bread Pudding ($2 up-charge) (All G & V)
VEGETABLES
Herb Roasted Root Vegetables, Brown Sugar Glazed Carrots, Roasted Green Beans w/Cranberries, Maple Roasted Acorn Squash,
Broccoli w/Butter & Fresh Lemon, Buttered Green Beans, Green Beans w/Roasted Cherry Tomatoes
(Bistro 63 uses fresh vegetables. If you have a special request we will usually accommodate)
* LOCALLY SOURCED WHENEVER POSSIBLE
FARM FRESH STYLE (Locally Sourced*)
A locally sourced Farm to Table Experience, willing to accommodate any special menu requests.
“Cooking great is all about telling the story of the Farmer, the Butcher, and the Artisain. Knowing where your food comes from is nourishment in itself.”
$ APPETIZERS - Raw Romance Package
$ - GARDEN FRESH BRUCHETTA (V)
Toast points, shaved parmesan, herbs (2 per guest)
$ - PROSCUITTO & MELON KABOBS (G)
Balsamic reduction, chives (1 per guest)
$ - TOMATO & MOZZERELLA SALAD ON A STICK (G) (V)
(1 per guest)
$ - PICKLED BEET RELISH WITH FLUFFED GOAT CHEESE & DILL (2 per guest) (V)
$ - OPEN FACED ROASTED CHICKEN & TARRAGON TEA SAMMIE
(2 per guest)
$$ APPETIZERS - Specific up-charge applies
$$ - CARAMELIZED ONION & THYME TARTLET (V) ($1.50 up-charge)
(2 per guest)
$$ - PIGGY POPS! Honey Roasted Maple Bacon on a stick ($2 up-charge)
$$ - FARMER'S EGG, Deviled Eggs Filled with a Dijon whipped Crème (2 per guest) ($1 up-charge) (G)
$$ - PROSCUITTO WRAPPED ASPARAGUS SPEARS w/ Horseradish Aioli (2 per guest) ($1.5 up-charge) (V) (G)
$$ - SAVORY FIG COMPOTE (V) ($1.50 up-charge)
Amablu & local maple syrup drizzle (2 per guest)
$$ - SMOKED SALMON CANAPES ($1.50 up-charge)
Dill-Whipped cream cheese, chive & citrus (2 per guest)
$$ - BAKED MUSHROOM QUICHE MINIS (V) ($2.00 up-charge)
(2 per guest)
$$ - GRASS-FED LAMB MEAT BALLS ($2.00 up-charge)
Creamed wild mushroom ragout (3 per guest)
$$ - A CRISP CRUDITES DISPLAY ($2 up-charge)
Locally harvested vegetables, roasted garlic & chick pea hummus with toasted pita crisps
$$ - FRESH BERRY & MELON MOSAIC ($2.00 up-charge)
A mélange of melon decorated with an array of vine ripened berries, stone fruit, grapes & locally produced honey
$$ - ARTISAN MEAT & CHEESE DISPLAY ($2.50 up-charge)
A Spread of local artisan cheeses & hand crafted meats and sausages, served alongside a selection of jams, nuts, fruits, mustards, pickles,
relishes & crackers
*The cheeses, meats & accompaniments are subject to change through out the year in accordance to what items are locally available
$ ENTREES - RAW ROMANCE PACKAGE
Please note that Farm Fresh Style serves their entrees with recommended parings of starches of vegetables. You may substitute any starch or vegetable with choices that are listed below. If you are choosing more than one entree on your menu, please choose only one starch or vegetables. If you desire to have additional starches or vegetables, an additional up-charge of $1.00 per plate will apply.
$ - FARM FRESH LASAGNA
Homemade noodles layered with grassfed beef, wild mushroom, spinach, fresh ricotta and roasted garlic & tomato ragout (Could be made vegetarian)
$ - LEMON AND THYME ROASTED AMISH CHICKEN
Peppered mac & cheese, roasted root vegetables (Gluten Free if you forgo the Mac & Cheese)
$ - BAKED WHOLE WHEAT PENNE
With stewed pork, garden peas, oregano & parmesan bread crumb
$ - HAND CRAFTED HERB GNOCCHI (V)
Creamed wild mushrooms, chives & goat cheese
$$ ENTREES -Specific up-charge applies
$$ - FARMSTEAD MEAT LOAF ($5.00 up-charge)
A Blend of Beef, Pork And Veal Wrapped In Bacon and Glazed with a Maple & Brown Sugar Ketchup.
$$ - HAND MADE BUTTERNUT SQUASH RAVIOLIS (V) ($5.00 up-charge)
Spiced pecans, shaved dante sage
$$ - SAVORY BROASTED GAME HEN ($7.00 up-charge)
Served with herbed yukon gratin, caramelized brussels sprouts
$$ - HERB & LEMON ROASTED RAINBOW TROUT ($7.00 up-charge) 6-8 oz portion per guest
Served with boiled new potatoes, scalloped zucchini & summer squash
$$ - HAND MADE PEA AND RICOTTA AGNOLOTTI (V) ($5.00 up-charge)
English pea, baby carrots, chive
$$ - PULLED PORK PICNIC ($7.00 up-charge) All inclusive option
The picnic is a package in which there is the exemption of a starch and vegetable choice.
Barbecue pulled pork shoulder, sweet buns, a variety of seasonal pickles, herbed cole slaw, country style potatoes salad with garden fresh green beans, parmesan cheese, and stone ground mustard.
ENTREES at Market Price
$$$ - CHARDONNAY & ROSEMARY POACHED SALMON FILLET (approx. $10 up-charge)
Served with Local wild rice pilaf, steamed garden vegetables (6 oz. per guest)
$$$ - OVEN ROASTED DUROC PORK CHOP (approx. $10 up-charge)
Served with Maple whipped sweet potato, roasted fennel & cauliflower (6 oz. per guest)
$$$ - DRY AGED BEEF RIBEYE (Hand Carved) (approx. $15 up-charge)
Served with Yukon puree, candied carrots, port & caramelized onion marmalade (8 oz. per guest)
SALADS (select one)
HOUSE SALAD - Fresh Garden Greens, Toasted Pecans, Red Onion, Strawberry, Herb, Balsamic Vinaigrette
Apple Walnut - Ice Burg Lettuce, Candied Walnuts, Honey Crisp Apple Slice, Brie Wedge, Spiced Honey, Apple Cider Vinaigrette ($2 up-charge)
Spring Green - Mixed spring greens, Toasted Pine Nuts, Pickled Shallot, Sliced Radish, Orange Segments, Chive, Goat Cheese & Citrus Vinaigrette ($2 up-charge)
Artisan - Crisp Artisan Lettuces, Candied Almonds, Spice Roasted Beets, Bleu Cheese Crumb, Granola, Toasted Sherry Vinaigrette ($2 up-charge)
Potato - Country Style Potatoes Salad with Garden Fresh Green Beans, Parmesan Cheese & Stone Ground Mustard ($2 up-charge)
Pick one of each side below if you do not want the
recommend pairings listed with the Entrees above.
STARCHES (select one)
Baseline: Butter Whipped Yukon Potatoes, Chive & Cream Cheese Mashed Potatoes,
Herb Roasted New Potatoes, Maple Whipped Sweet Potatoes
Upcharge: Herbed Yukon Gratin ($2 up-charge), Peppered Mac & Cheese ($2 up-charge), Wild Rice Pilaf ($2 up-charge),
Roasted Root Vegetables ($2 up-charge), Herbed Jasmine Rice ($2 up-charge), Garlic Crushed Red Potatoes ($2 up-charge)
VEGETABLES (select one)
Baseline: An Assortment of Roasted Squash, Butter Poached Rainbow Carrots
Upcharge: Roasted Root Vegetables ($2 up-charge), Steamed Garden Vegetables ($2 up-charge), Caramelized Brussels Sprouts & Bacon ($2 up-charge),
Scalloped Zucchini & Summer Squash ($2 up-charge), Root Vegetable Gratin ($2 up-charge), Roasted Fennel & Cauliflower ($2 up-charge)
* Locally Sourced whenever possible
NORTHWOODS STYLE
$ APPETIZERS - Raw Romance Package
Serving size is an average of 1.5 per guest
$ - ARTICHOKE DIP with FRENCH BREAD (V)
Rich & creamy artichoke dip with homemade bread
$ - MEATBALLS
Traditional homemade meatballs served BBQ, German or Swedish
$ - WINGS
Crispy chicken wings tossed in Honey BBQ, Buffalo, or Teriyaki sauce w/ celery & side of dressing
$ - TORTILLA PINWHEELS (V)
Tortillas filled and rolled for tasty bite size sandwiches with the following options: cucumber, turkey, creamy raspberry pecan, zesty beef
and cheddar- please choose one or two options
$ - GARDEN VEGETABLE PLATTER (V)
Variety of vegetables and anti-pasta items displayed
$$ APPETIZERS - Specific Up-charge Applies
Serving size is an average of 1.5 per guest
$$ - GRILLED CHEESE SHOOTERS ($ .50 up-charge) (V)
Served as individual tomato soup and bite size grilled cheese sandwiches
$$ - CANDIED BACON SKEWERS ($.50 up-charge)
Applewood bacon, delightfully sweetened on a skewere
$$ - FRESH SEASONAL FRUIT PLATTER ($ .50 up-charge) (V)
Variety of seasonal fruit
$$ - CHEESE AND CRACKER PLATTERS ($.50 up-charge) (V)
$$ - CHICKEN SATAY SKEWERS ($.70 up-charge)
Tender chicken lightly coated in BBQ, Whiskey, Honey Dijon, or Sesame Glaze
$$ - SHRIMP COCKTAIL ($.70 up-charge)
Chilled shrimp with tangy dipping sauce
$$$ - MEAT & CHEESE PLATTER ($ .80 up-charge)
$$$ - ANTIPASTA SKEWERS ($.80 up-charge)
Skewered Salami, fresh mozzarella, tomato, olive and artichoke
$$$ - CAPRESE SKEWERS - ($.80 up-charge)
Skewered spinach, tomato, fresh mozzarella, olive with balsamic reduction
$$$ - SIDE OF SMOKED SALMON ($1.10 up-charge)
Served with crackers
$ ENTREE - Raw Romance Package
$ - HERB ROASTED CHICKEN (G) (LS)
Chicken breast baked with herbs and oil
$ - CHAMPAGNE CHICKEN
Creamy champagne and mushroom sauce over tender baked chicken breast
$ - BURGUNDY BEEF
Simmered in a red wine and mushroom sauce.
$ - HOMEMADE BEEF LASAGNA
A hearty classic of lasagna noodles, marinara meat sauce and cheeses baked to perfection.
$ - ROSEMARY TOFFEE GLAZED PORK (G) (LS)
Tender pork served with a brown sugar and rosemary glaze
$ - BLACK FOREST HAM (G) (LS)
Slow cooked ham, topped with sugars, pineapple, and cherry
$ - CAJUN CATFISH
Catfish breaded in our special cajun flour mix, then baked until golden brown
$ - HOMEMADE SPINACH LASAGNA (V)
Spinach, lasagna noodles, cheeses baked to perfection
$ - CREAMY PASTA PRIMARVERA (V)
A blend of seasonal vegetables, sautéed tender and served over penne pasta with a rich Alfredo sauce
$$ ENTREES - Specific Upcharge Applies
$$ - CHICKEN MARSALA ($1 up-charge)
Tender chicken breast simmered in a marsala red-wine sauce
$$ - CHICKEN CACCIATORE ($1 up-charge) (G)
Baked chicken breast topped with marinara and sauteed onions, peppers and mushrooms
$$ - CHEF CARVED ROAST BEEF AU JUS ($1 up-charge) (G) (LS)
Slow-cooked, seasoned roast beef, cut right in front of you and your guests
$$ - WHISKY GLAZED BONELESS PORK CHOPS ($1 up-charge) (G) (LS)
Made with a special made Jack Daniel's glaze
$$ - LEMON PEPPERED COD ($1 up-charge) (G) (LS)
Cod baked with olive oil, butter and lemon pepper seasoning
$$ - CHEESE TORTELLINI ($1 up-charge) (V)
Cheese tortellini in a pesto Florentine Alfredo
$$$ - BAKED SALMON ($4.75 up-charge)
Topped with a creamy Dill Sauce or a Fruit Salsa
$$$ - BARBEQUE ST. LOUIS STYLE RIBS ($4.75 up-charge)
Slow cooked and tender ribs brushed with a tangy BBQ sauce
$$$ - CHICKEN CORDON BLEU ($4.75 up-charge)
Hand-rolled chicken breast stuffed with ham and melted cheese, breaded and baked
$$$ - SIRLOIN STEAK ($5.75 up-charge)
8oz of grilled sirloin seasoned with our "secret" blend
$$$ - NEW YORK STRIP STEAK ($11.75 up-charge)
Hand-carved grilled New York Strip, seasoned with our "secret" blend
ENTREES at Market Price
CHEF CARVED PRIME RIB - Served with Au Jus
BAKED LOBSTER TAIL - Oven Baked Lobster lightly seasoned and served with garlic butter
SALADS (select one)
HOUSE GARDEN SALAD - Crisp Romaine and Iceberg Blend with Shredded Carrots and Red Cabbage, Cucumber Slices, Tomatoes, Red Onions and Croutons Served with their Choice of Dressing.
Italian Salad - A Mix of Greens and Crisp Romaine Topped with Tomatoes, Black Olives, Red Onions, Pepperoncini and Parmesan Cheese
Caesar Wedge Salad - Romaine Hearts, Tomatoes, Croutons, Parmesan Cheese, and Drizzled Caesar Dressing ($1 up-charge)
Apple Salad - Mixed Greens, Apples, Cashews, Five-Cheese Blend, and Drizzled with Apple Cider Vinaigrette ($1 up-charge)
Strawberry Salad - Mixed Greens, Raspberry Vinaigrette Dressing, Sliced Strawberries, Red Onion, Toasted Almonds, Feta Cheese ($1 up-charge)
STARCHES (select one)
Baseline: Skin-On Garlic Mashed Potatoes, Parsley Red Potatoes,
Up-charge: Cheesy Au Gratin Potatoes ($1 up-charge), Wild Rice Cranberry Blend ($1 up-charge), Baked Sweet Potatoes ($1 up-charge),
Fingerling Potato Medley ($2 up-charge), Sun-Dried Tomato Risotto ($2 up-charge)
VEGETABLES (select one)
Baseline: Colorful California Medley, Sweet Kernel Corn, Honey Buttered Glazed Carrots,
Up charge: Green Bean Amandine ($1 up-charge), Grilled Asparagus ($1 up-charge), Garlic-Parmesan Green Beans ($1 up-charge),
Brussel Sprout-Root Vegetable Medley ($2 up-charge), Sunset Butternut Squash and Beet Medley ($2 up-charge)
URBAN STYLE
$ APPETIZERS - Raw Romance Package
$ - PEAR AND GORGONZOLA TARTS (V)
Homemade thyme pastry discs topped with fresh diced pears, chopped walnuts, honey and flavorful gorgonzola (2.5 per person)
$ - LOADED POTATO CUPS
These are a mini version of that popular restaurant side dish. Baby yukon’s and reds are filled with bacon, sharp cheddar cheese, sour cream and fresh chives (2 per person)
$ - CHICKEN FAJITA TARTS
Homemade pastry dough filled with fajita seasoned chicken, bell pepper, red onions and cheese
$$ APPETIZERS -Specific Up-charge Applies
Serving size is an average of 1.5 per guest
$$ - CROSTINI SAMPLER
Herbed Tapenade: Greek Olives, EVOO, Herbs & Garlic – Caramelized Onion, Bacon & Gorgonzola –– Fresh Pea and Lemon Hummus – Blackberries and Brie. ($1.75 up-charge)
$$ - DOMESTIC AND IMPORTED CHEESE BOARD
A beautiful selection of cheeses accompanied by artisan crackers, spiced nuts and fig compote. ($1.50 up-charge)
$$ - WHOLE SMOKED SALMON –(Serves 30-40 guests)
Served with herbed whipped cream cheese and an assortment of crackers. $100.00
$$ - VEGETABLE CRUDITÉ DISPLAY
A colorful and crisp assortment of garden fresh vegetables served with garlic cucumber dip. ($.75 up-charge) (V) (G)
$$ - BACON WRAPPED AND PESTO STUFFED BALSAMIC GLAZED SHRIMP
An “upgrade” to an American Classic this appetizer is not only delicious but has that WOW factor. ($1.75 up-charge)
$$ - CALYPSO CHICKEN SKEWERS
Tender bites of grilled chicken with pineapple, bell peppers drizzled with Island Citrus glaze. ($.75 up-charge)
$$ - STRAWBERRY GOAT CHEESE CANAPÉS
Toasted baguette slices topped with fresh strawberries, thyme and a tart balsamic glaze. ($1.00 up-charge) (V)
$$ - IRISH WHISKEY GLAZED CHICKEN WINGS (3 per person)
Succulent Bone in Wings withour Chef created sticky Irish whiskey glaze. ($1.25 up-charge) (G)
$$ - TRUFFLED MAC & CHEESE
Elevated comfort food for the distinguished palette served in individual 3 ounce shooters. ($1.25 up-charge)
$$ - PISTACHIO AND CHICKEN STUFFED MUSHROOMS
Crunchy pistachios blended with chicken, herbs and creamy Monterey Jack cheese. ($1.25 up-charge) (G)
$$ - VEGETARIAN STUFFED MUSHROOMS
Stuffed with creamed spinach, herbs and parmesan cheese. ($1.00 up-charge) (V)
$$ - AHI TUNA BITES
Cucumber slices topped with thin sliced AHI Tuna, wasabi aioli and black sesame. ($2.25 up-charge)
$ ENTREES - Raw Romance Package
$ - BLACKBERRY BALSAMIC BREAST OF CHICKEN
Tender and juicy served with a flavorful balsamic sauce enhanced with fresh blackberries and thyme.
$ - HERB AND WINE BREAST OF CHICKEN
A delicious combination of herbs slow baked with white wine that is reserved and whisked into our Signature WICKED sauce.
$ - PORK TENDERLOIN
Juicy and flavorful served with a delicious cider Dijon pan sauce.
$ - PULLED PORK
A Relaxed stick to your ribs kind of meal that reflects the rustic elegance of the Barn
$ - "SCONNIE" STUFFED CHICKEN
The best of Wisconsin: Smoked Gouda, Dried Cranberry and Apple stuffed succulent breast of chicken served with our signature Cranberry Port Sauce
$ - JIM BEAM MAPLE GLAZED HICKORY HAM
Delicious smoky ham with a little kick
$ - CARVED ROAST BEEF
Served with a savory garlic mushroom sauce.
$ - SPINACH AND MUSHROOM LASAGNA (V)
Layered with three different cheeses, sliced mushrooms and vegetable marinara sauce
$ - GARLIC BRANDY CHICKEN
Stuffed with sautéed mushrooms and Muenster cheese and topped with a brandy and white wine cream sauce
$$ ENTREES - Specific Up-Charge Applies
$$ - CARAMELIZED ONION SEARED THICK CUT PORK CHOPS -
A powerful punch of flavor with these perfectly seasoned chops. $2.00 up-charge.
$$ - SLOW SMOKED BEEF BRISKET –
Served with our freshly prepared horseradish and BBQ sauces for you to enjoy. $2.00 up-charge.
$$ - MEDALLIONS OF BEEF –
Tender beef simmered in a rich and flavorful Merlot reduction. $2.00 up-charge
$$ - GARLIC AND FRESH CRACKED PEPPERCORN TENDERLOIN OF BEEF-
Seared and oven roasted for tenderness this entrée is then topped with bleu cheese, parsley and toasted chopped pecans. $8.00 up-charge
$$ - CORNISH HEN HALVES-
A beautifully roasted half hen topped with our decadent Cranberry Port Reduction. $4.00 up-charge
$$ - MAPLE GLAZED SALMON-
A beautiful blending of the flavors of Ginger Root, Real Wisconsin Maple, Soy Sauce and Stone Ground Mustard. $2.00 up-charge
$$ - BROILED MAHI MAHI-
Served with a Basil Butter, sautéed tomatoes and zucchini ribbons. $6.00 up-charge
$$ - SEARED PRAWNS
Served with a fragrant Tequila Lime sauce and fresh Mango Salsa. $8.00 up-charge
$$ - COCOA DUSTED BEEF TENDERLOIN
Served with a flavorful Israeli Couscous and pea ragout and finished with a decadent Guinness and Dark Chocolate Rosemary Sauce. $8.00 up-charge
$$ - BUTTERNUT AND PUMPKIN RAVIOLI (V)
Served with our Sherry and Walnut Cranberry cream sauce with fresh sage. $4.00 up-charge
$$ - EGGPLANT PARMESAN (V)
Layers of fresh eggplant, Parmesan, and our signature fennel tomato sauce. $2.00 up-charge
$$ - VEGETABLE WELLINGTON (V)
Roasted vegetables enveloped in a perfectly browned puff pastry crust. $3.00 up-charge
SALADS (select one)
HOUSE SALAD: Leaf Lettuce, Dried Cranberries, Toasted Walnuts, Orange Segments, and A Citrus Champagne Vinaigrette
Mixed Greens, Crisp Apples, Toasted Pecans, Shaved Parmesan, and an Apple Cider Vinaigrette ($.75 up-charge)
Spring Mixed Greens, Strawberries, Sliced Almonds, Red Onion, and A Lemon Poppy Seed Vinaigrette ($.75 up-charge)
Fresh Spinach and Romaine Mix, Crisp Bacon, Grape Tomatoes, Toasted Almond, and A Creamy Honey Dijon Dressing ($1.00 up-charge)
Chilled Iceberg Wedge, Crisp Diced Cucumber, Fresh Shrimp, and A Dilled Greek Yogurt Dressing ($1.00 up-charge)
STARCHES (select one)
Baseline: Garlic Smashed Yukon Gold potatoes, Rosemary Roasted New Potatoes, Sage Wild Rice Pilaf, Loaded Smashed Potatoes, Tipsy Maple Sweet Potatoes
Up charge: Pine Nut and Tarragon Couscous ($.75 up-charge), Ancient Grain Blend –Amaranth, farrow and Quinoa ($1.25 up-charge), Creamy Whipped Gorgonzola Potatoes ($.75 up-charge)
VEGETABLES (select one)
Baseline: Roasted Root Vegetables, Thyme and Honey Glazed Baby Carrots, Creamed Peas and Thin Red Onions (seasonal), Seasoned Steamed Broccoli
Sautéed Fresh Green Beans (seasonal), Sautéed Summer Squash and Zucchini
Up charge: Grilled Corn on the Cob with Herbed Butter ($1.00 up-charge, Seasonal)